Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts

Food Control

Volumn 16, Issue 2, 2005, Pages 169-175

  Lin, Chih Cheng ^a   Lin, Chung Saint ^a  

^a YUANPEI UNIVERSITY   (Taiwan)

Author keywords

Bonito; Frozen storage; Glazing; Oxidation; Tea

Indexed keywords

BLACK TEA EXTRACT; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GALLOCATECHIN; GREEN TEA EXTRACT; PHENOL DERIVATIVE; WATER;

ABSORPTION SPECTROPHOTOMETRY; ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD QUALITY; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID OXIDATION; NONHUMAN; PROTEIN METABOLISM; SPECIES DIFFERENCE; TEA;

CAMELLIA SINENSIS; KATSUWONUS PELAMIS;

EID: 4444299014     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.01.007     Document Type: Article

References (31)

1. Brannan R.G. Erickson M.C. Quantification of antioxidants in channel catfish during frozen storage Journal of Agricultural and Food Chemistry 44 1996 1361-1366
2. Cao G. Sofic E. Prior R.L. Antioxidant capacity of tea and common vegetables Journal of Agricultural and Food Chemistry 44 1996 3426-3431
3. Chen C.W. Ho C.T. Antioxidant properties of polyphenols extracted from green tea and black teas Journal of Food Lipids 2 1995 35-46
4. Conway E.J. Microdiffusion and volumetric error 1950 Crosby Lockwood and Sons London
5. Davis K.J.A. Goldberg A.L. Oxygen radicals stimulate intracellular proteolysis and lipid peroxidation by independent mechanisms in erythrocytes Journal of Biological Chemistry 262 1987 8220-8226
6. Doré I. Quality and freshness-frozen fish, in fish and shellfish quality assessment - a guide for retailers and restaurateurs 1991 Van Nostrand Reinhold New York
7. Egan H. Krik R.S. Sawyer L.A. Oil and fats Pearson's chemical analysis of foods 1981 536 Longman Scientific & Technical New York
8. Erickson M.C. Antioxidants and their application to frozen foods, In: Erickson M.C. Hung Y.-C. (Eds.). Quality in frozen food 1997 242 International Thomson Publishing New York
9. Gardner H.W. Lipid hydroperoxide reactivity with proteins and amino acids cause of deterioration of food: A review Journal of Agriculture and Food Chemistry 27 1979 220-229
10. Giulivi C. Cadenas E. The reaction of ascorbic acid with different heme iron redox states of myoglobin. Antioxidant and prooxidant aspects FEBS Lett. 332 1993 287-290
11. He Y. Shahidi F. Antioxidant activity of green tea and its catechins in fish meat model system Journal of Agricultural and Food Chemistry 45 1997 4262-4266
12. Ho C.-T. Chen C.-W. Wanasundara U.N. Shahidi F. Natural antioxidants from tea, In: Sahidi F. (Ed.). Natural antioxidants: Chemistry, health effects and application 1997 213-223 AOCS Press Champaign, IL
13. Hwang K.T. Regenstein J.M. Protection of menhaden mince lipids from rancidity during frozen storage Journal of Food Science 54 1988 1120-1124
14. Julken-Titto R. Phenolic constituents in the leaves of northern willows: Methods for the analysis of certain phenolics Journal of Agriculture and Food Chemistry 33 1985 213-217
15. Karel M. Schaich K. Roy R.B. Interaction of peroxidizing methyl linoleate with some proteins and amino acids Journal of Agriculture and Food Chemistry 23 1975 159-163
16. Khayat A. Schwall D. Lipid oxidation in seafood Food Technology 7 1983 130-140
17. Li C. Xie B. Evaluation of the antioxidant and pro-oxidant effects of tea catechin oxypolymers Journal of Agricultural and Food Chemistry 48 2000 6362-6366
18. Lin C.C. Chemical assessments of refrigerated mackerel fillet immersed with vitamin C, E solutions Taiwanese Journal of Agricultural Chemistry and Food Science 38 2000 269-272
19. Lin C.-C. Liang J.-H. Effect of antioxidants on the oxidative stability of chicken breast meat in a dispersion system Journal of Food Science 67 2002 530-533
20. Lin C.-C. Liang J.-H. Antioxidant activity of various tea extracts as affected by their degree of fermentation Food Science and Agricultural Chemistry 4 4 2003 122-127
21. McDonald R.E. Hultin H.O. Some characteristics of the enzymatic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle Journal of Food Science 52 1987 15-21
22. Pikul J. Kummerow F.A. Lipid oxidation in chicken muscles and skin after roasting and refrigerated storage of main broiler parts Journal of Food Science 55 1990 30-37
23. Refsgaard H.H.F. Brockhoff P.M.B. Jensen B. Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage Journal of Agriculture and Food Chemistry 48 2000 3280-3285
24. Roedig-Penman A. Gordon M.H. Antioxidant properties of catechins and green tea extracts in model food emulsions Journal of Agricultural and Food Chemistry 45 1997 4267-4270
25. Shimasaki H. Ueda N. Mowri H.O. Inoue K. Formation of age pigment-like fluorescent substances during peroxidation of lipids in model membranes Biochimica et Biophysica Acta 792 1984 123-129
26. Simpson J.A. Narita S. Gieseg S. Gebicki S. Gebicki J. Dean R.T. Long-lived reactive species on free radical-damaged proteins Biochemical Journal 282 1992 621-624
27. Smith D.M. Functional and biochemical changes in deboned turkey due to frozen storage and lipid oxidation Journal of Food Science 52 1987 22-27
28. Srinivasan S. Hultin H.O. Hydroxy radical modification of fish muscle proteins Journal of Food Biochemistry 18 1995 405-425
29. Srinivasan S. Xiong Y. Decker E.A. Hultin H.O. Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH, NaCl, and buffer type in the washing media Journal of Agricultural Food Chemistry 44 1996 119-125
30. Tang S. Kerry J.P. Sheehan D. Buckley D.J. Morrissey P.A. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation Food Research International 34 2001 651-657
31. Wiseman S.A. Balentine D.A. Frei B. Antioxidants in tea Critical in Food Science and Nutrition 37 1997 705-718