Page 348 - Natural Antioxidants, Applications in Foods of Animal Origin

Antioxidant Dietary Fiber: An Approach to Develop Healthy 327
VetBooks.ir The effect of grape antioxidant dietary fiber (GADF) addition (0, 2, and

4%) to minced fish muscle (MFM) on lipid stability during frozen storage (6
months) was studied (Sánchez-Alonso et al., 2007). GADF was character-
ized in terms of DF, total polyphenols and antioxidant capacity, and multi-
functional antioxidant assays were carried out on all the MFM samples. The
addition of red grape fiber considerably delayed lipid oxidation in minced
horse mackerel (Trachurus trachurus) muscle during the first 3 months
of frozen storage. In another study, white grape antioxidant dietary fiber
(WGDF) obtained from white grape (V. vinifera, var. Airén) pomace from
wine production was evaluated for antioxidant capacity in MFM during
frozen storage at three different levels viz., 0, 2, and 4% (Sánchez-Alonso et
al., 2008). WGDF was evaluated for DF (insoluble and soluble), total poly-
phenols and antioxidant capacity, and multifunctional antioxidant assays
were done on all the MFM samples. The addition of WGDF considerably
delayed lipid oxidation in minced horse mackerel muscle during the frozen
storage. Vacuum-packing the sample with 2% WGDF significantly enhanced
the antioxidant properties of WGDF.
Sánchez-Alonso and Borderías (2008) again investigated the effect of
adding GADF at same levels to horse mackerel minced muscle as a techno-
logical ingredient in MFM for over six months of frozen storage (−20 °C).
Protein solubility, water retention, color, mechanical properties, lipid oxida-
tion, and sensory analyses were carried out immediately after preparation
of samples, and during and after storage. Bound water after thawing and
cooking minced samples was proportional to the amount of GADF used.
Mechanical properties indicated softness and loss of cohesiveness depending
on the amount of GADF. There was inhibition of lipid oxidation during
frozen storage when GADF was added. Based on chemical, physical, and
sensory analyses it was suggested that GADF is a highly active technological
ingredient in frozen dark minced fish. Grape pomace concentrate (GPC) is
a natural source of phenolic compounds with high antioxidant capacity. The
effect of a diet containing GPC on lipid peroxidation levels via measuring
thiobarbituric reactive substances (TBARS) and antioxidant capacity
(ABTS method) of raw and cooked chicken breast meat patties stored in
chilled conditions (4 °C) for 0, 3, 6, 13, and 20 days, and frozen storage
(six months) was investigated (Sáyago-Ayerdi et al., 2009a). Chickens were
fed GPC at levels of 0, 30, and 60 mg/kg from three to six weeks of age.
Dietary GPC significantly exerted an inhibitory effect on lipid oxidation of
raw and cooked breast chicken patties compared with samples obtained from
birds fed the control diet at chilling and frozen storage. Radical scavenging
capacity was significantly increased at 20 days in cooked samples and