Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat
Status PubMed-not-MEDLINE Jazyk angličtina Země Švýcarsko Médium electronic
Typ dokumentu časopisecké články
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
PubMed
33050661
PubMed Central
PMC7601044
DOI
10.3390/antiox9100974
PII: antiox9100974
Knihovny.cz E-zdroje
- Klíčová slova
- fish sausage, mechanically deboned fish meat, onion peel powder, shelf life,
- Publikační typ
- časopisecké články MeSH
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.
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Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives