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Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince

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Abstract

Introduction

Effect of ethanolic kiam wood extract (EKWE; 12 0.05% and 0.1%, w/w) on the retardation of haemoglobin-mediated lipid oxidation of washed Asian sea bass mince added without and with menhaden oil stored in ice up to 10 days was investigated.

Results and discussion

Samples containing haemoglobin had the highest peroxide value (PV) within the first 8 days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS), compared to those added with no haemoglobin (P < 0.05), regardless of 5% menhaden oil addition. Incorporation of 5% (v/w) menhaden oil to the washed mince had no impact on the formation of PV and TBARS, compared with oil-free samples during the storage (P > 0.05). With addition of EKWE, lipid oxidation in washed mince added with haemoglobin and menhaden oil was retarded, especially when the higher level (0.1%; w/w) was used, as evidenced by lowered PV and TBARS. Formation of volatile lipid oxidation compounds was retarded in the sample containing oil and haemoglobin and treated with 0.1% EKWE, compared with that without the addition of EKWE after 10 days of storage in ice (P < 0.05).

Conclusion

Sensory analysis revealed that samples containing haemoglobin without and with oil added had the highest intensity of fishy odour, compared to those treated with EKWE (0.05% and 0.1%) and the control sample (washed mince; P < 0.05). Thus, EKWE, especially at a level of 0.1%, could serve as a potential natural antioxidant in prevention of lipid oxidation and retardation of development of fishy odour and volatile lipid oxidation compounds in washed mince during iced storage.

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Acknowledgements

The authors would like to express their sincere thanks to the Graduate School of Prince of Songkla University and the Commission of Higher Education, Thailand for the financial support under the National Research University programme.

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  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Sajid Maqsood & Soottawat Benjakul

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  1. Sajid Maqsood
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Correspondence to Soottawat Benjakul.

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Maqsood, S., Benjakul, S. Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince. Food Bioprocess Technol 6, 61–72 (2013). https://doi.org/10.1007/s11947-011-0530-x

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