Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage
Articles > Article · 2024
Authors: Aylin Taskaya, Burcu ÖZTÜRK KERİMOĞLU, Fatma Meltem SERDAROĞLU
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, Journal Indexed in SCI Expanded, International, Scopus, 2024, vol 33, pp 19-32
DOI: 10.1080/10498850.2023.2276839
Summary
The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) in minced fish treatments. PE did not cause significant changes in chemical composition, while it decreased pH values. Redness and yellowness were not affected, although lightness decreased with increasing levels of PE. The extract was effective to retard oxidation by decreasing free fatty acids, peroxide, and malondialdehyde concentrations during frozen storage. Consequently, PE could be used up to 3% as a natural source in fish mince.