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Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

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Abstract

The aim of this study was to investigate the effects of tomato and garlic extracts on lipid oxidation in fish croquette during frozen storage. The fish for croquette was purchased from the main fish market in Antalya, Turkey. Commercial tomato and garlic extracts were added into the croquette formulation. Lipid quality of frozen croquettes was analyzed at monthly intervals. There was no difference in free fatty acids and UV absorbance values of treatment groups. Treatment of tomato and garlic extracts kept oxidation at low levels. The results for thiobarbutiric acid, para-anisidine, and conjugated-diene values showed that tomato extract was the most effective in delaying lipid oxidation than garlic extract.

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Authors and Affiliations

  1. Fisheries Faculty, Akdeniz University, Antalya, Turkey

    Nalan Gokoglu, Pinar Yerlikaya & Osman Kadir Topuz

  2. Engineering Faculty, Akdeniz University, Antalya, Turkey

    Hanife Aydan Buyukbenli

Authors
  1. Nalan Gokoglu
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  2. Pinar Yerlikaya
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  3. Osman Kadir Topuz
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  4. Hanife Aydan Buyukbenli
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Correspondence to Nalan Gokoglu.

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Gokoglu, N., Yerlikaya, P., Topuz, O.K. et al. Effects of plant extracts on lipid oxidation in fish croquette during frozen storage. Food Sci Biotechnol 21, 1641–1645 (2012). https://doi.org/10.1007/s10068-012-0218-7

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  • DOI: https://doi.org/10.1007/s10068-012-0218-7

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