Czech J. Food Sci., 2017, 35(3):251-258 | DOI: 10.17221/314/2016-CJFS

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetablesFood Technology and Economy, Engineering and Physical Properties

Andrzej Ochrem^*,1, Piotr Zapletal¹, Justyna Żychlińska-Buczek¹, Dorota Maj¹, Barbara Czerniejewska-Surma², Joanna Pokorska¹, Dominika Kułaj¹

¹ Faculty of Animal Sciences, University of Agriculture in Kraków, Kraków, Poland

² Department of Commodity Science and Quality Assessment, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Szczecin, Poland

The aim of the study was to evaluate the antioxidant capacity and the extent of lipid peroxidation of carp meat with plant additives. The research was conducted in two stages: January and April. Fish meat was mixed with additives, put into bags and held in refrigeration conditions for two weeks. Trolox Equivalent Antioxidant Capacity (TEAC) values on the first day of research in January ranged from 2.46 µM TE/g (w/w) to 4.60 µM TE/g (w/w). In April it was from 1.75 µM TE/g (w/w) to 3.21 µM TE/g (w/w), depending on the additives and method of storage (air-stored or vacuum-packed). TEAC values were higher in air-stored groups. The highest peroxide value was indicated in the control group at the end of research in January (6.06 mEq O₂/kg lipids). The Totox index of meats on the last day of research was higher in April (18.24) than in January (max. 17.22). The antioxidants present in herbs prevent from the formation of secondary lipid oxidation products.

Keywords: fish; functional food; food additives

Published: June 30, 2017  Show citation