Induction of browning and antioxidant capacity of cooked shark meats by pre-treatment with fermented rice bran suspension

Abstract

Abstract Ten % w/v rice bran suspension (RB) were fermented by Saccharomyces cerevisiae Misaki-SU1 and Lactobacillus plantarum Sanriku-SU8 (FRB). Pre-treatment of shark meats in 20% v/v FRB added 10% w/v sucrose and 5% w/v NaCl at 10 °C for 48 h improves the flavour and taste. In the present study, effects of RB and FRB pre-treatments on the browning (Maillard reaction) and antioxidant capacity of retorted (115 °C for 15 min) shark meats. Browning of the meat was suppressed and promoted by RB and FRB, respectively. DPPH radical scavenging was clearly increased by FRB, and its induction was correlated with the increasing a* value of the retorted meat paste. The Fe-reducing power was decreased with RB pre-treatment and it was correlated with the b* value of retorted meat broth. These results suggest that RB-treatment can prevent undesirable browning, and FRB can induce radical scavenging capacity. These are both thought to be useful for improving the quality of sharks and other meats.