Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

GÖKOĞLU N., Yerlikaya P., TOPUZ O. K., Buyukbenli H. A.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.21, no.6, pp.1641-1645, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 6
  • Publication Date: 2012
  • Doi Number: 10.1007/s10068-012-0218-7
  • Journal Name: FOOD SCIENCE AND BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1641-1645
  • Keywords: fish, croquette, extract, frozen, oxidation, ALLIUM-SATIVUM L., ANTIOXIDANT PROPERTIES, QUALITY, INHIBITION, PHENOLICS, PRODUCTS, FILLETS, FRESH, TEA
  • Akdeniz University Affiliated: Yes

Abstract

The aim of this study was to investigate the effects of tomato and garlic extracts on lipid oxidation in fish croquette during frozen storage. The fish for croquette was purchased from the main fish market in Antalya, Turkey. Commercial tomato and garlic extracts were added into the croquette formulation. Lipid quality of frozen croquettes was analyzed at monthly intervals. There was no difference in free fatty acids and UV absorbance values of treatment groups. Treatment of tomato and garlic extracts kept oxidation at low levels. The results for thiobarbutiric acid, para-anisidine, and conjugated-diene values showed that tomato extract was the most effective in delaying lipid oxidation than garlic extract.