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The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage

  • Qiongju Cao
  • Hongying DuEmail author
  • Yuan Huang
  • Yang Hu
  • Juan You
  • Ru Liu
  • Shanbai Xiong
  • Anne Manyande
Original Paper

Abstract

Grass carp (Ctenopharyngodon idellus) is a kind of freshwater fish which is rich in polyunsaturated fatty acids and easily exposed to lipid oxidation during refrigeration. The effect of chlorogenic acid (CGA) on lipid oxidation, protein oxidation, enzymatic activities, and color stability of grass carp muscle during chilled storage was investigated. The lipid oxidation was inhibited by CGA, as evidenced by lower thiobarbituric acid values, peroxide values, carbonyl valence, less free fatty acid content, and higher amount of unsaturated fatty acid compared to the control group. CGA also had a positive effect on the whiteness value and the stability of protein oxidation of fish samples. In addition, the inhibitory study of CGA on endogenous lipase and lipoxygenase activities of fish muscle can help to partly illustrate the mechanism that retains its freshness effect. The results indicate that CGA is a novel natural additive which can be used to inhibit lipid and protein oxidation and be applied in the storage of aquatic products or some similar fields.

Keywords

Chlorogenic acid Grass carp Chilled storage Lipid oxidation 

Notes

Funding Information

This study was supported by the Nature Science Foundation of China (No. 31772047), the Fundamental Research Funds for the Central universities (No. 2662019PY031), and the China Agriculture Research System (CARS-45-27).

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Qiongju Cao
    • 1
  • Hongying Du
    • 1
    • 2
    Email author
  • Yuan Huang
    • 1
  • Yang Hu
    • 1
    • 2
  • Juan You
    • 1
    • 2
  • Ru Liu
    • 1
    • 2
  • Shanbai Xiong
    • 1
    • 2
  • Anne Manyande
    • 3
  1. 1.College of Food Science and TechnologyHuazhong Agricultural UniversityWuhanPeople’s Republic of China
  2. 2.National R & D Branch Center for Conventional Freshwater Fish ProcessingWuhanPeople’s Republic of China
  3. 3.School of Human and Social SciencesUniversity of West LondonMiddlesexUK

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