Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber |
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| Authors: | Sanchez-Alonso Isabel Borderías Javier Larsson Karin Undeland Ingrid |
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| Institution: | Department of Science and Technology of Meat and Meat Products and Fish and Fishery Products, Instituto del Frío CSIC, José Antonio NovAis No. 10. E28040, Madrid, Spain. |
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| Abstract: | The effectiveness of a white grape dietary fiber concentrate (WGDF) against hemoglobin-mediated oxidation of washed cod mince, with and without 10% added herring oil, was evaluated during ice storage. WGDF was added at two different levels: 2 and 4% based on final weight. An ethanol extract with the ethanol extractable polyphenols (EPP) and the ethanol-extracted grape dietary fiber residue were also tested as antioxidants in the washed cod mince. The addition of WGDF to the model system completely and significantly (p
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