EFFECTS OF ADDED CRUDE GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF COMMON CARP (CYPRINUS CARPIO L.) AND CATFISH (CLARIAS GARIEPINUS BURCHELL) DURING REFRIGERATED STORAGE

Journal of Muscle Foods Pub Date : 2010-09-24 DOI:10.1111/j.1745-4573.2010.00216.x

S. DEMBELE, D.F. WANG, L.N. YU, J.P. SUN, S.Y. DONG

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引用次数: 9

Abstract

ABSTRACT

The antioxidant activity of crude green tea polyphenol (GTP) on the lipid oxidation of carp (Cyprinus carpio L.) and catfish (Clarias gariepinus Burchell) was investigated. Each fish was trimmed to remove scales, head, fins, tail, viscera, bones, visible fat and skin, and treated with different concentrations of GTP 0.01, 0.03, 0.05 and 0.01% of vitamin C (VC). Control muscle sample (CK) contained no antioxidant. Lipid oxidation was evaluated over a course of 9 days and using a 3-day periodical interval analysis for peroxide value, thiobarbituric acid-reactive substances and free fatty acid. Carp minced fillet containing 0.03% GTP showed the best characteristics (P < 0.05) in relation to oxidative stability. For catfish, 0.05% GTP concentration was more effective in delaying lipid oxidation, when compared with the control sample and VC. However, 0.01%-treated minced fillet with VC was less effective than 0.01% GTP in reducing lipid oxidation. These results demonstrate that tea polyphenols inhibited lipid oxidation, and are effective alternatives to VC in food industry.

PRACTICAL APPLICATIONS

Green tea polyphenol (GTP) is a natural antioxidant. It can improve the quality of food products during refrigerated storage because of the presence of catechin in its composition. GTP promotes health by preventing lipid oxidation, and has been shown to possess antibacterial and antiviral characteristics. In food industry, it can be used as alternatives to the synthetic antioxidants because the use of these types of antioxidants is controlled nonetheless because of their carcinogenic potential.

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添加粗绿茶多酚对鲤鱼脂质氧化的影响和鲶鱼(clarias gariepinus burchell)在冷藏储存期间

摘要研究了粗绿茶多酚(GTP)对鲤鱼(Cyprinus carpio L.)和鲶鱼(Clarias gariepinus Burchell)脂质氧化的抗氧化活性。将每条鱼去鳞、去头、去鳍、去尾、去脏器、去骨、去可见脂肪和去皮，分别用不同浓度的GTP 0.01、0.03、0.05和0.01%维生素C (VC)处理。对照肌肉样品(CK)不含抗氧化剂。脂质氧化在9天内进行评估，并使用3天周期间隔分析过氧化值、硫代巴比妥酸活性物质和游离脂肪酸。含0.03% GTP的鲤鱼鱼片在氧化稳定性方面表现最佳(P < 0.05)。与对照样品和VC相比，0.05% GTP浓度对鲶鱼的脂质氧化延迟效果更好。然而，0.01% VC处理的鱼片在降低脂质氧化方面的效果不如0.01% GTP。结果表明，茶多酚具有抑制脂质氧化的作用，是食品工业中VC的有效替代品。绿茶多酚(GTP)是一种天然抗氧化剂。由于其成分中含有儿茶素，可以提高冷藏过程中食品的质量。GTP通过防止脂质氧化促进健康，并已被证明具有抗菌和抗病毒特性。在食品工业中，它可以作为合成抗氧化剂的替代品因为这些类型的抗氧化剂的使用是受到控制的因为它们有致癌的可能性。

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来源期刊

Journal of Muscle Foods 工程技术-食品科技

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