کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188314 963486 2008 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation
چکیده انگلیسی

The antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste were improved through prolonged fermentation (90, 180, and 360 days). The antioxidant ability against 1,1-diphenyl-2-picryhydrazyl (DPPH) radical, hydrogen peroxide, and lipid peroxidation increased significantly with prolonged fermentation and were suggested to be related with the Maillard reaction products formed, as measured by the characteristic browning and fluorescent developments. Polyunsaturated fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the shrimp paste were not substantially damaged for 360 days, while free amino acid content dramatically increased at 90 days. However, excessive fermentation showed slight but significant decrease in free amino acids and increase in ammonia. These results suggest that properly prolonged fermentation would improve antioxidant ability and some nutritional value in the salt-fermented shrimp paste.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 111, Issue 1, 1 November 2008, Pages 72–77
نویسندگان
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