Antioxidants from barley husks impregnated in films of low-density polyethylene and their effect over lipid deterioration of frozen cod (Gadus morhua)

Journal of the Science of Food and Agriculture

Volumn 92, Issue 2, 2012, Pages 427-432

  Pereira de Abreu, David A ^a,b   Maroto, Julio ^c   Villalba Rodríguez, Karen ^b   Cruz, José M ^b  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^c Centro Tecnologico del Mar Fundacion CETMAR   (Spain)

Author keywords

Active packaging; Barley; Cod; Lipid oxidation; Natural antioxidant

Indexed keywords

ANTIOXIDANT; LIPID; POLYETHYLENE;

ANIMAL; ARTICLE; ATLANTIC COD; CHEMISTRY; FOOD PACKAGING; FOOD STORAGE; FREEZING; HORDEUM; MATERIALS TESTING;

ANIMALS; ANTIOXIDANTS; FOOD PACKAGING; FOOD STORAGE; FREEZING; GADUS MORHUA; HORDEUM; LIPIDS; MATERIALS TESTING; POLYETHYLENE;

GADUS MORHUA; HORDEUM;

EID: 83255194069     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4595     Document Type: Article

References (34)

1. Aubourg SP and Medina I, Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage. J Sci Food Agric 79: 1943-1948 (1999).
2. Mackie IM, The effects of freezing on flesh proteins. Food Rev Int 9: 575-610 (1993).
3. Badii F, Zhdan P and Howell NK, Elucidation of protein aggregation in frozen cod and haddock by transmission electron microscopy/immunocytochemistry, light microscopy and atomic force microscopy. J Sci Food Agric 84: 1919-1928 (2004).
4. Kjaersgard IVH, Norrelykke MR and Jessen F, Changes in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis. Proteomics 6: 1606-1618 (2006).
5. Schubring R, Changes in texture, water holding capacity, colour and thermal stability of frozen cod (Gadus morhua) fillets: effect of frozen storage temperature. Deut Lebensm-Rundsch 101: 484-493 (2005).
6. Stoknes IS, Walde PM and Synnes M, Proteolytic activity in cod (Gadus morhua) muscle during salt curing. Food Res Int 38: 693-699 (2005).
7. Badii F and Howell NK, A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage. J Sci Food Agric 82: 87-97 (2002).
8. Gomezbasauri JV and Regenstein JM, Processing and frozen storage effects on the iron content of cod and mackerel. J Food Sci 57: 1332-1336 (1992).
9. Badii F and Howell NK, Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). J Agric Food Chem 50: 2053-2061 (2002).
10. Beddows CG, Jagait C and Kelly MJ, Preservation of alpha-tocopherol in sunflower oil by herbs and spices. Int J Food Sci Nutr 51: 327-339 (2000).
11. McCarthy T, Kerry JP, Kerry JF, Lynch PB and Buckley D, Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci 57: 177-184 (2001).
12. Bhale SD, Xu Z, Prinyawiwatkul W, King JM and Godber JS, Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil. J Food Sci 72: C504-C508 (2007).
13. Murphy RR, Renfroe MH, Brevard PB, Lee RE and Gloeckner J, Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries. Int J Food Sci Nutr 60: 88-98 (2009).
14. Pereira de Abreu DA, Paseiro P, Maroto J and Cruz JM, Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.). Food Res Int 43: 1277-1282 (2010).
15. Alvarez MF, Review: active food packaging. Food Sci Technol Int 6: 97-108 (2000).
16. Pearson P, Lewis SA, Britton J, Young IS and Fogarty A, The pro-oxidant activity of high-dose vitamin E supplements in vivo. BioDrugs 20: 271-273 (2006).
17. Bonanni A, Campanella L, Gatta T, Gregori E and Tomassetti M, Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods. Food Chem 102: 751-758 (2007).
18. Gazzani G, Papetti A, Massolini G and Daglia M, Anti- and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. J Agric Food Chem 46: 4118-4122 (1998).
19. Cruz JM, Moldes AB, Bustos G, Torrado A, Dominguez JM, Bartley J, et al, Integral utilisation of barley husk for the production of food additives. J Sci Food Agric 87: 1000-1008 (2007).
20. Bligh E and Dyer W, A rapid method of total extraction and purification. Can J Biochem Physiol 37: 911-917 (1959).
21. Lowry R and Tinsley I, Rapid colorimetric determination of free fatty acids. J Am Oil Chem Soc 53: 470-472 (1976).
22. AOCS, Official Methods and Recommended Practices (5th edn). AOCS Press, Champaign, IL (1998).
23. BSI, British Standard Method: Determination of peroxide value. BS 684-2.14. ISO 3960: 12 (1998).
24. O'Sullivan A, Mayr A, Shaw NB, Murphy SC and Kerry JP, Use of natural antioxidants to stabilize fish oil systems. J Aquat Food Prod Technol 14: 75-94 (2005).
25. Kim R and Labella F, Comparison of analytical methods for monitoring autoxidation profiles of authentic lipids. J Lipid Res 28: 1110-1117 (1987).
26. Vyncke W, Direct determination of the thiobarbituric acid value in trichloracetic acid extracts of fish as a measure of oxidative rancidity. Fette Seifen Anstrichm 72: 1084-1087 (1970).
27. Hwang KT and Regenstein JM, Protection of menhaden mince lipids from rancidity during frozen storage. J Food Sci 54: 1120-1124 (1989).
28. Aubourg S, Lago H, Sayar N and González R, Lipid damage during frozen storage of Gadiform species captured in different seasons. Eur J Lipid Sci Technol 109: 608-616 (2007).
29. Yanishlieva NV and Marinova EM, Stabilization of edible oils with natural antioxidants. Eur J Lipid Sci Technol 103: 752-767 (2001).
30. Pournis N, Papavergou A, Badeka A, Kontominas MG and Savvaidis IN, Shelf-life extension of refrigerated Mediterranean mullet (Mullus surmuletus) using modified atmosphere packaging. J Food Prot 68: 2201-2207 (2005).
31. Goulas AE and Kontominas MG, Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chem 100: 287-296 (2007).
32. Barthet VJ, Gordon V and Dany J, Evaluation of a colorimetric method for measuring the content of FFA in marine and vegetable oils. Food Chem 111: 1064-1068 (2008).
33. Koizumi C, Ohshima T and Wada S, A comparison of the deterioration in quality of freeze dried flesh of halibut (Hippoglossus stenolepis). J Sci Food Agric 52: 561-572 (1990).
34. Bernardez M, Pastoriza L, Sampedro G, Herrera JJ and Cabo ML, Modified method for the analysis of free fatty acids in fish. J Agric Food Chem 53: 1903-1906 (2005).