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Author
Szczepanik Grzegorz (Zachodniopomorski Uniwersytet Technologiczny w Szczecinie), Kryża Krzysztof (Zachodniopomorski Uniwersytet Technologiczny w Szczecinie), Muciek Daria (Zachodniopomorski Uniwersytet Technologiczny w Szczecinie)
Title
Effect of Antioxidant Properties of Stinging Nettle (Urtica Dioica L.) on the Quality of Lipids in the Muscle Tissue of Atlantic Herring (Clupea Harengus L.) During Frozen Storage
Wpływ antyoksydacyjnych właściwości pokrzywy zwyczajnej (Urtica dioica L.) na jakość lipidów tkanki mięśniowej śledzi atlantyckich (Clupea harengus L.) w czasie zamrażalniczego przechowywania
Source
Towaroznawcze Problemy Jakości, 2011, nr 2, s. 93-106, rys., wykr., bibliogr. 46 poz.
Polish Journal of Commodity Science
Keyword
Towaroznawstwo, Towaroznawstwo żywności, Badanie żywności, Jakość produktów żywnościowych, Przechowalnictwo artykułów spożywczych
Commodity science, Food commodities, Food research, Quality of food products, Storage of food products
Note
summ., streszcz.
Abstract
Procesy utleniania lipidów są powodem niekorzystnych zmian cech sensorycznych mięsa i produktów mięsnych (barwa, smak, zapach, tekstura). Ponadto są one powodem zmniejszenia wartości odżywczej produktu, a nawet jego zepsucia. Dlatego tak liczne zainteresowanie budzą naturalne antyoksydanty wyizolowane z różnych części roślin i zwierząt. Celem badań było określenie aktywności anty oksydacyjnej suszu z pokrzywy dodanych do zmielonej tkanki mięśniowej śledzi atlantyckich w czasie przechowywania w temperaturze -24°C, pakowanych dwoma sposobami próżniowo i z pozostawieniem powietrza wewnątrz opakowania. Zastosowano dodatki roślinne do mięsa rybnego w ilości 0,25% i 0,75%. Zmiany oksydacyjne lipidów określano na podstawie zawartości hydronadtlenków, wtórnych produktów utleniania oraz skoniugowanych dienów i trienów. W wyniku przeprowadzonych badań stwierdzono, że zastosowanie dodatku suszu w ilości 0,25% i 0,75% do zmielonej tkanki mięśniowej śledzi atlantyckich przechowywanych w warunkach z pozostawieniem powietrza wewnątrz opakowania, efektywnie obniżało utlenianie lipidów do hydronadtlenków i aldehydu malonowego. Dodatek suszu 0,25% stabilizował powstawanie trienów w mrożonej tkance śledzi, przechowywanej w powietrzu. W warunkach próżniowych zastosowane dodatki roślinne nie wykazywały zdolności do hamowania utleniania lipidów tkanki mięśniowej śledzia atlantyckiego w czasie zamrażalniczego przechowywania. (abstrakt oryginalny)

Lipid oxidation contributes to unfavourable changes in the sensory properties of meat and meat products (colour, flavour, odour, texture). Moreover, it reduces their nutritional value or even causes their spoilage. Therefore natural antioxidants isolated from various parts of plants and animals generate a lot of interest. The aim of this study as to estimate the antioxidant efficiency of dried stinging nettle, added to minced meat of Atlantic herring packed in air or in vacuum and freeze-stored at -24°C. The plant additives were added to the fish meat at two doses: 0.25% and 0.75%. Oxidation changes in lipids were determined on the basis of concenŹtrations of hydroperoxides, secondary oxidation products, conjugated dienes and conjugated trienes. The study has revealed that an addition of dried stinging nettle in the amount of 0.25% or 0.75% to the minced meat of Atlantic herring freeze-stored in air-containing packs inhibited effectively lipid oxidation to hydroperoxides and malondialdehyde. The addition of 0.25% dried nettle stabilized trienes formation in the air-stored frozen herring meat. No inhibitory effect of the dried nettle addition on lipid rancidity was detected in the air-tight packed AtlanŹtic herring meat during frozen storage. (original abstract)
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ISSN
1733-747X
Language
eng
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