Impact of assorted spices on lipid quality alteration of refrigerated fish muscle
2015
Suchanda Chatterjee | Banani De
Biologically important polyunsaturated fatty acid rich fish lipid is highly susceptible to oxidative deterioration. To delay the rate of oxidation three spices - fennel, black-pepper, cinnamon and a synthetic antioxidant, butylated hydroxytoluene (BHT), were mixed separately with homogenized tilapia fish muscle. A non-spiced control was also stored along with the spiced varieties under refrigeration. Over a span of five weeks, total lipid composition and oxidative stability of fish oil was evaluated at an interval of one week on basis of concentration of cholesterol, phospholipid, fatty acid, peroxide, p-anisidine, thiobarbituric acid (TBA), iodine, conjugated diene-triene values. Overall increasing trend was observed in all the values in control except iodine value. Moreover the values recorded were comparatively higher in control than the spiced ones. Cinnamon spiced samples recorded lowest cholesterol and fatty acid concentration indicating successful control of autoxidation. Cinnamon could also remarkably lower phospholipid concentration in the fish samples. Peroxidation was effectively controlled by fennel and pepper on longer duration. Contrary to other spices cinnamon decreased the amount of malonaldehyde accumulation in oil. Overall cinnamon was found to be most effective antioxidant in longer duration where as pepper and fennel was effective for a shorter span.
显示更多 [+] 显示较少 [-]