Inhibitory Effect on Lipid and Protein Oxidation of Clove Extracts in Surimi from Silver Carp (Hypophthalmichthys molitrix) and the Possible Mode of Action

Abstract:

The experiment was conducted to assess the antioxidant efficacy of clove extract (CE) in surimi from silver carp during -1°C storage. CE was added to surimi at 0.5%, 1.0%, and 1.5% (w/w) further determined its antioxidant efficacy. Compared with control (without antioxidants), CE treatments significantly decreased the thiobarbituric acid reactive substance (TBARS values), a*-value, and total carbonyls content, reduced the total sulfhydryl loss of surimi in a dose-dependent manner (P < 0.05), and both ATPase activity increased with the increasing of the storage time (P < 0.05).The results suggested the positive effect of CE to retard lipid and protein oxidation and discoloration of surimi, and its potential use as natural antioxidants in fish products.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1447-1454
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1447
• Online since: July 2012
• Authors: Jian Chun Han*, Qian Liu, Yong Gen Zhang, Shuang Mei Li, Qian Chen, Jing Li
• Keywords: Antioxidant Activity, Clove Extract, Lipid Oxidation, Protein Oxidation, Surimi

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