Effects of brown algal phlorotannins and ascorbic acid on the physiochemical properties of minced fish (Pagrosomus major) during freeze–thaw cycles |
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| Authors: | Tiantian Wang Zhenxing Li Nasha Mi Fangzhou Yuan Long Zou Hong Lin Tushar Pavase |
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| Affiliation: | 1. Laboratory of Food Safety, College of Food Science and Engineering, Ocean University of China, Qingdao, China;2. Bunge Ingredient Innovation Center, Bradley, IL, USA |
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| Abstract: | The quality loss in fish during freeze–thaw cycles is considered one of the major issues caused mainly by temperature fluctuations during cold storage. The present work is aimed to illustrate the effects of brown algal phlorotannins (BAP) and ascorbic acid (AA) on physiochemical properties of minced snapper muscle through different freeze–thaw cycles. Both AA and BAP could retard lipid and protein oxidation, respectively, and synergistically. The Ca2+‐ATPase activity can be protected with the addition of antioxidants. The addition of 0.1% (w/w) AP showed 22.6% higher activity as compared with other groups especially during three freeze–thaw cycles. Cooking loss was efficiently inhibited and 0.1% AA + 0.3% BAP group showed 25.5% lower than control. Antioxidant is also helpful to maintain gel‐forming ability of minced snapper and 0.1% AA + 0.1% BAP group showed the best. These results revealed that both AA and BAP could prevent minced fish by inhibiting the protein denaturation during freeze–thaw cycles. |
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| Keywords: | Antioxidants freeze– thaw cycles minced fish physicochemical properties |
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