Control of Lipid Oxidation and Texture Changes in Frozen Sardine Mince by Combined Use of Milk Protein Concentrate and Caffeic Acid |
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Authors: | Sebnem Tolasa Sukran Cakli Asli Cadun Chong M Lee |
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Institution: | 1. Department of Fishery and Fish Processing Technology , Ege University, Faculty of Fisheries , Izmir, Turkey sebnem.tolasa@ege.edu.tr;3. Department of Fishery and Fish Processing Technology , Ege University, Faculty of Fisheries , Izmir, Turkey;4. Department of Nutrition and Food Sciences , University of Rhode Island , Kingston, Rhode Island, USA |
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Abstract: | The effectiveness of milk protein concentrate (MPC) and caffeic acid in controlling lipid oxidation and texture changes in 6-month frozen stored sardine mince was investigated using two different concentrations of caffeic acid (200 and 400 ppm) with and without MPC (4%). The extent of lipid oxidation was monitored by measuring thiobarbituric acid reactive substances (TBARS) while changes in the texture of mince due to frozen storage were assessed using Texture Analyzer (TA.XT Plus) and sensory analysis. Cooking loss upon frozen storage was also determined. The addition of MPC and/or caffeic acid significantly reduced lipid oxidation throughout the storage period. However, neither added benefit nor synergistic effect in retarding lipid oxidation was shown by caffeic acid. MPC not only retarded lipid oxidation but also moderated texture hardening, cooking loss, and moistness during frozen storage. No improvement by caffeic acid alone and no significant differences in sensory firmness and moistness between MPC-added mince with and without caffeic acid indicate that caffeic acid did not play any role in texture and moisture control. This study suggests that lipid oxidation and texture of frozen sardine mince can be better controlled by using MPC alone. |
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Keywords: | sardine mince caffeic acid milk protein concentrate (MPC) lipid oxidation texture frozen storage |
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