• Je něco špatně v tomto záznamu ?

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

J. Bedrníček, J. Kadlec, I. Laknerová, J. Mráz, E. Samková, E. Petrášková, L. Hasoňová, F. Vácha, V. Kron, P. Smetana,

. 2020 ; 9 (10) : . [pub] 20201011

Jazyk angličtina Země Švýcarsko

Typ dokumentu časopisecké články

Perzistentní odkaz   https://www.medvik.cz/link/bmc21001983

Grantová podpora
QJ1610324 Národní Agentura pro Zemědělský Výzkum
LM2018100 Ministerstvo Školství, Mládeže a Tělovýchovy
LM2018099 Ministerstvo Školství, Mládeže a Tělovýchovy
CZ.1.05/2.1.00/19.0380 Ministerstvo Školství, Mládeže a Tělovýchovy
CZ.02.1.01/0.0/0.0/16_025/0007370 Ministerstvo Školství, Mládeže a Tělovýchovy
GAJU028/2019/Z Jihočeská Univerzita v Českých Budějovicích
GAJU032/2018/T Jihočeská Univerzita v Českých Budějovicích

Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1-2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC-MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1-2% can extend shelf life, without the deterioration of sensory properties.

Citace poskytuje Crossref.org

000      
00000naa a2200000 a 4500
001      
bmc21001983
003      
CZ-PrNML
005      
20210126092714.0
007      
ta
008      
210105s2020 sz f 000 0|eng||
009      
AR
024    7_
$a 10.3390/antiox9100974 $2 doi
035    __
$a (PubMed)33050661
040    __
$a ABA008 $b cze $d ABA008 $e AACR2
041    0_
$a eng
044    __
$a sz
100    1_
$a Bedrníček, Jan $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
245    10
$a Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat. / $c J. Bedrníček, J. Kadlec, I. Laknerová, J. Mráz, E. Samková, E. Petrášková, L. Hasoňová, F. Vácha, V. Kron, P. Smetana,
520    9_
$a Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1-2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC-MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1-2% can extend shelf life, without the deterioration of sensory properties.
655    _2
$a časopisecké články $7 D016428
700    1_
$a Kadlec, Jaromír $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
700    1_
$a Laknerová, Ivana $u Food Research Institute Prague, Radiová 1285/7, 102 00 Praha 10, Hostivař, Czech Republic.
700    1_
$a Mráz, Jan $u South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic.
700    1_
$a Samková, Eva $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
700    1_
$a Petrášková, Eva $u Department of Animal Husbandry Sciences, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
700    1_
$a Hasoňová, Lucie $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
700    1_
$a Vácha, František $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
700    1_
$a Kron, Vladimír $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
700    1_
$a Smetana, Pavel $u Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, Studentská 1668, 370 05 České Budějovice, Czech Republic.
773    0_
$w MED00200130 $t Antioxidants (Basel, Switzerland) $x 2076-3921 $g Roč. 9, č. 10 (2020)
856    41
$u https://pubmed.ncbi.nlm.nih.gov/33050661 $y Pubmed
910    __
$a ABA008 $b sig $c sign $y - $z 0
990    __
$a 20210105 $b ABA008
991    __
$a 20210126092709 $b ABA008
999    __
$a ind $b bmc $g 1614100 $s 1122267
BAS    __
$a 3
BAS    __
$a PreBMC
BMC    __
$a 2020 $b 9 $c 10 $e 20201011 $i 2076-3921 $m Antioxidants $n Antioxidants $x MED00200130
GRA    __
$a QJ1610324 $p Národní Agentura pro Zemědělský Výzkum
GRA    __
$a LM2018100 $p Ministerstvo Školství, Mládeže a Tělovýchovy
GRA    __
$a LM2018099 $p Ministerstvo Školství, Mládeže a Tělovýchovy
GRA    __
$a CZ.1.05/2.1.00/19.0380 $p Ministerstvo Školství, Mládeže a Tělovýchovy
GRA    __
$a CZ.02.1.01/0.0/0.0/16_025/0007370 $p Ministerstvo Školství, Mládeže a Tělovýchovy
GRA    __
$a GAJU028/2019/Z $p Jihočeská Univerzita v Českých Budějovicích
GRA    __
$a GAJU032/2018/T $p Jihočeská Univerzita v Českých Budějovicích
LZP    __
$a Pubmed-20210105

Najít záznam

Citační ukazatele

Možnosti archivace