Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

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Abstract

Summary

The aim was to study the effect, over 6 months in frozen storage, of addition of grape antioxidant dietary fibre (GADF) to horse mackerel (Trachurus trachurus) minced muscle (MFM) as a technological ingredient. Concentrations of 0, 2 and 4% GADF were added to MFM samples. Protein solubility, water retention, colour, mechanical properties, lipid oxidation and sensory analyses were carried out immediately after preparation of samples and during and after storage at −20° C. Bound water after thawing and cooking minced samples was proportional to the amount of GADF used. Mechanical properties indicated softness and loss of cohesiveness depending on the amount of GADF. There was inhibition of lipid oxidation during frozen storage when GADF was added. Chemical, physical and sensory analyses suggest that GADF is a highly active technological ingredient in frozen dark minced fish.

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