Effects of Different Antioxidants of Bamboo Leaves Treatments on Lipid Oxidation of Scallop (Argopecten irradians) Adductor Muscle During Hot Air Drying

Abstract

ABSTRACT The effect of different antioxidants of bamboo leaves (AOB) treatment on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying was investigated. The results demonstrated that the marinated sample had the lowest peroxide value, thiobarbituric acid-reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of AOB. The results indicate that this process could interfere with free radical chain reaction and inhibit lipoxygenase activity since AOB is correctly distributed on the site of lipid oxidation. After drying, eicosapentaenoic acid + docosahexaenoic acid content in control, unmarinated, and marinated samples decreased by 26.10%, 11.25%, and 7.29%, respectively, suggesting that the marination process maintained more efficiently its high nutritive value in terms of lipid content. Overall, the use of AOB provides a more effective strategy to control lipid oxidation in seafood, mainly scallops, during drying.