Thermal Treatment to Improve the Antioxidant Activity of Half-Fin Anchovy Pepsin Hydrolysate and Application in Beef Storage

Abstract:

In this study, the antioxidant activity and browning intensity of thermal products of half-fin anchovy pepsin hydrolysate (HAHp) were investigated. Thermal treatment, in particular at 121 °C, increased the 1, 1-diphenyl-2-picrylhydrazayl (DPPH) radical scavenging rates. The browning intensity ranging from 0.082 to 0.372 displayed a linear correlation (R2=0.9343) with their corresponding scavenging DPPH radical rates. During 12 days of storage at 4 °C, the antioxidant activity of ground beef meat with addition of heated HAHp (HAHp-H, 121°C for 30 min) was determined using the following assays: a pH assay, a DPPH assay and a malondialdehyde (MDA) assay. The results showed that the HAHp-H treatment significantly inhibited the pH value changes compared with the control or HAHp treatments (P < 0.05). The HAHp-H treatment remained unaffected or slightly decreased activity on scavenging DPPH radicals throughout storage. By comparison, the DPPH radical scavenging rates of control and HAHp treatments greatly decreased upon storage. The increase of MDA values of all treatments indicated that the lipid oxidation of beef meat increased with storage time, whereas, the HAHp-H treatment still had significantly lower MDA value (0.433 nmol/mg prot) than the control (1.141nmol/mg prot) and HAHp treatments (0.884 nmol/mg prot) after 12 days of storage (P < 0.05). Overall, HAHp-H could be a potent antioxidant in minimizing beef meat oxidation stored at 4 °C.

• Periodical: Advanced Materials Research (Volumes 479-481)
• Pages: 299-304
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.479-481.299
• Online since: February 2012
• Authors: Ru Song, Rong Bian Wei, Hong Yu Luo
• Keywords: Antioxidant Activity, Browning Intensity, Ground Beef Storage, Half-Fin Anchovy Pepsin Hydrolysate, Thermal Processing

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