Glutathione suppresses lipid oxidation ofClanis bilineatalarvae meat during frozen storage
2018
Shengjun WU, Huaihai Institute of Technology, Haizhou, China
The lipids ofClanis bilineatalarvae meat (CBLM) are susceptible to oxidation, andthus the commercial and consumption values of CBLM decrease during frozenstorage. In the present study, peroxide values (PV), thiobarbituric acid-reactivesubstances (TBARS), free fatty acid (FFA) content, fatty acid composition, andlikeness (palatability) score of CBLM were determined to investigate the effect ofglutathione on the oxidation of CBLM lipids. Glutathione decreased the PV,TBARS, and FFA content, maintained fatty acid composition, and increased thelikeness (palatability) score of the CBLM, indicating that glutathione can be usedas a cryoprotectant to extend the shelf life of CBLM.
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