A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage
Tekijät: Marko Tarvainen, Anu Nuora, Karl-Werner Quirin, Heikki Kallio, Baoru Yang
Julkaisuvuosi: 2015
Journal: Food Chemistry
Vuosikerta: 173
Aloitussivu: 1011
Lopetussivu: 1021
Sivujen määrä: 11
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2014.10.125
Tiivistelmä
Increasing concern of consumers on the safety of synthetic food additives has created high interest in natural preservatives in food industry. Plant extracts produced by supercritical CO2 technology from rosemary (R), oregano (O) and an antimicrobial blend (AB) consisting of seven different plants were studied for their effects on lipid oxidation in Atlantic salmon (Salmo salar). Fish pieces were marinated with rapeseed oil containing 0, 1, 2 or 4 g of plant extracts/kg of fish. After cooking the pieces were stored in refrigerator for 26 days. Peroxide values (PVs) were determined and oxidised triacylglycerols (TAGs) measured by UHPLC–ESI/MS at 0, 7, 14 and 26 days of storage. During the first two weeks of storage, AB delayed oxidation by at least one week compared to control samples as shown by PVs (<10 meq.O2) and by the oxidised TAGs. Oregano and rosemary showed also some antioxidative potential.
Increasing concern of consumers on the safety of synthetic food additives has created high interest in natural preservatives in food industry. Plant extracts produced by supercritical CO2 technology from rosemary (R), oregano (O) and an antimicrobial blend (AB) consisting of seven different plants were studied for their effects on lipid oxidation in Atlantic salmon (Salmo salar). Fish pieces were marinated with rapeseed oil containing 0, 1, 2 or 4 g of plant extracts/kg of fish. After cooking the pieces were stored in refrigerator for 26 days. Peroxide values (PVs) were determined and oxidised triacylglycerols (TAGs) measured by UHPLC–ESI/MS at 0, 7, 14 and 26 days of storage. During the first two weeks of storage, AB delayed oxidation by at least one week compared to control samples as shown by PVs (<10 meq.O2) and by the oxidised TAGs. Oregano and rosemary showed also some antioxidative potential.
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