Page 177 - Natural Antioxidants, Applications in Foods of Animal Origin

156 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir acceptable by consumers as they are considered safe. Natural extracts or

pure compounds have been used for supplementing food products made of
minced fish muscle or surimi. Rosemary, olive oil, ginger, vegetable extracts
especially from tea, grape seeds composed of flavonoids, terpenoids, and
so forth, have successfully inhibited the rancidity of seafood products such
as fish patties, canned fish, fermented fish, and emulsified fish (Tang et al.,

2001).
Some other natural extracts obtained from materials such as light fish
muscle have been also utilized in fish systems(Sannaveerappa et al., 2007).

Furthermore, procyanidins, catechins and their gallate esters, flavonoids,
and hydroxytyrosol have also been used in fish muscle (Pazos et al., 2008).

They have exhibited a high ability to inhibit oxidation in fish and fish
products.
Fish muscle is known to be highly susceptible to oxidation primarily
because of the high level of unsaturation found in its lipids. Antioxidant
compounds have been studied as a means of increasing the oxidative
stability of fish and fish products. Several natural antioxidants have been
used in fish oils and fish products to retard lipid oxidation. Cuppett (2001)
reported that using a surface application of a rosemary oleoresin on muscle
from fish supplemented with tocopherol enhanced the stability of rainbow
trout muscle. Dry oregano was reported to be effective in preventing oxida-
tion in mackerel oil(Tsimidou et al., 1995). Zhengand Wang (2001) reported

that phenolic antioxidants from rosemary leaves were successfully used
in sardine and cod liver oil. Another study found that green tea polyphe-
nols protected silver carp from oxidation and phenolic extracts from grape
by-products were successfully applied in fish muscle(Sánchez-Alonso et al.,

2007). Frankel et al. (1996) reported that rosemary extracts (carnosol and

carnosic acid) were effective antioxidants in fish oils tested in bulk systems.
Tea catechins were found to be more efficient than tocopherol in inhibiting
minced muscle lipid oxidation in fish patties (Tang et al., 2001). Medina et

al. (1998) reported that polyphenols extracted from virgin olive oil retarded
oxidation of canned tuna, fish oils, and horse mackerel. A combination of
polyphenols and other antioxidant have been reported to be more effective
than synthetic antioxidants in preventing lipid oxidation in marine oils and
frozen fish (Pazos et al., 2005). Medina et al. (2007) reported that common

phenolic acids, such as caffeic acid, when added at the relatively low concen-
trations of 10–50 mg/kg, are very active in inhibiting increases in TBARS
and peroxide value (PV) in horse mackerel.
Many studies have shown the antioxidative effectiveness of natural
plant polyphenolic extracts in fish model systems. In a recent study, lipid