Page 178 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants: Control of Oxidation in Fish and Fish Products 157
VetBooks.ir oxidation was retarded in washed seabass mince with added Hb and

menhaden oil (MHO) using ethanolic kiam wood extract (EKWE) (0.1%,
w/w). The effectiveness was demonstrated by decreased PV and TBARS
values in the samples with added EKWE (Maqsood & Benjakul, 2013).
They also found that the formation of volatile lipid oxidation compounds
in the washed seabass mince with added MHO and Hb during iced storage
could be retarded using 0.1% EKWE. Brown lead (Leucaena leucocephala)
seed extracts (100 and 200 ppm) without prior chlorophyll removal showed
a protective impact on lipid oxidation in a dose-dependent manner in minced
mackerel. Brown lead seed extract exhibited scavenging action toward reac-
tants and radicals causing lipid oxidation. The extract was also capable of
delaying lipid oxidation in emulsion and liposome model systems in a dose-
dependent way (Benjakul et al., 2013). In another study, quince extracts
(8.9 ± 0.4 mg phenolics/mL) containing procyanidin B dimer (50.8%) and
hydroxycinnamic acids (36.62%) lowered the PV and restrained the devel-
opment of TBARS in the mackerel (Scomber scombrus) fillet fat fraction
during refrigerated storage (4 °C) (Fattouch et al., 2008). The bioactive
constituents of this extract possessed antioxidant activities as evaluated by
antiradical test (Fattouch et al., 2008).
In a recent study by Anyanwu (2015), bay essential oil (BEO) which

has been reported to have high antioxidant activity was used to inhibit lipid
oxidation in surimi seafood. Alaska pollock surimi seafood was nutrified
with omega-3 PUFA-rich oils from flaxseed and salmon and stabilized with
BEO during storage time. Omega-3 oils were added at 5% by replacing ice
at 1:1 along with 0 (control), 0.5, 1% BEO, followed by cooking (90 °C
for 30 min) in hotdog casings, vacuum packed and stored at 4 °C for six
days. Whiteness of surimi gels increased significantly with the addition of
BEO between treatments and storage time. Lipid oxidation significantly
decreased over storage time for treatments with 1% BEO. Addition of BEO
and omega-3 rich oils had no detrimental effect on the texture of surimi gels.
These studies indicate and promote the efficacy of natural antioxidants in the
inhibition of lipid oxidation in fish and fish products as well as other food
products.

4.6 MARKET AND CONSUMER ACCEPTABILITY OF NATURAL
ANTIOXIDANTS

Due to ability of natural antioxidants to prevent formation of free radicals,
they have been found to be useful in preventing certain diseases such as