Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594595 | Food Chemistry | 2015 | 11 Pages |
Abstract
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 4Â g of plant extracts/kg of fish. After cooking the pieces were stored in refrigerator for 26Â days. Peroxide values (PVs) were determined and oxidised triacylglycerols (TAGs) measured by UHPLC-ESI/MS at 0, 7, 14 and 26Â 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 (<10Â meq. O2) and by the oxidised TAGs. Oregano and rosemary showed also some antioxidative potential.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Marko Tarvainen, Anu Nuora, Karl-Werner Quirin, Heikki Kallio, Baoru Yang,