Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.36, sa.3, ss.191-197, 2012 (SCI-Expanded)
The aim of this study was to investigate the inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy. The fish were marinated in a solution containing 2% acetic acid, 10% salt and 6% plant extract for 32 h. Lipid oxidation was investigated in fish oil extracted from the marinated fish during storage at 4C. Results showed lower peroxide, para-anisidine, conjugated diene, UV absorbance and free fatty acid values in marinated anchovy treated with plant extracts compared with the control samples. Tomato and garlic extracts exhibited inhibition effects on lipid oxidation in marinated anchovy. Tomato extract was more effective than garlic extract in retarding lipid oxidation. PRACTICAL APPLICATIONS Fish marinades are products with limited shelf life. Generally, anchovy is the main material in producing marinated fish. The anchovy are considered oily fish, and lipid oxidation in marinated fish produced from oily fishes is a considerable problem during their storage. Synthetic or natural food additives are used to control lipid oxidation and microbial growth in foods. Natural antioxidants have been recognized to exhibit crucial roles both in vivo and in foods. Tomato and garlic are important dietary sources of antioxidants. In this research, the use of natural antioxidant in marinating solution and the effects on lipid oxidation in fish oil were studied.