Abstract
Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods.
Highlights
Fish and fish products are known as a good source of high quality protein (Bolat et al, 2019; Oliveira et al, 2020) and important micronutrients for health such as fatty acids (ω- 3), minerals, amino acids, and vitamins (Food and Agriculture Organization of the United Nations, 2018)
The proximate composition values of beheaded and eviscerated anchovy (BEA) and unwashed broadband anchovy MF (UWMF) indicated that the deboning process only affected the ash content, promoting a significant reduction of this component in UWMF (Table 2)
The results showed that the microencapsulation of the cinnamon extracts using maltodextrin as carrier diluted in 4 times the contents of Total phenolic content (TPC) and, reduced the antioxidant activity of the dried cinnamon extract using maltodextrin 10DE (DCM)
Summary
Fish and fish products are known as a good source of high quality protein (Bolat et al, 2019; Oliveira et al, 2020) and important micronutrients for health such as fatty acids (ω- 3), minerals, amino acids, and vitamins (Food and Agriculture Organization of the United Nations, 2018). Due to the high proportion of polyunsaturated fatty acids, those products are susceptible to spoil by lipid oxidation, causing the loss of nutritional value (Mathew & Abraham, 2006) and their depreciation of quality and cost (Secci et al, 2016). A washing step is usually performed on the minced fish, causing leaching of sarcoplasmic proteins, pigments, enzymes, blood, lipids, flavoring components and minerals (Neiva & Gonçalves, 2011). Mechanical separation process is an alternative for the diversification of new fish products (Freitas et al, 2012) that could be used for broadband anchovy (Anchoviella lepidentostole), a small anadromous fish with high nutritional value and great economic importance for the south coast of São Paulo State, Brazil (Mendonça & Sobrinho, 2013)
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