Abstract
The effect of grape antioxidant dietary fibre (GADF) addition to minced fish muscle (MFM) on lipid stability during frozen storage (6 months) was studied. Concentrations of 0%, 2%, and 4% GADF were added to MFM samples. Analyses were carried out immediately after preparation of samples and during and after storage at −20 °C. GADF was characterized in terms of dietary fibre, total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were carried out on all the MFM samples. The addition of red grape fibre considerably delayed lipid oxidation in minced horse mackerel muscle during the first 3 months of frozen storage.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
