Abstract
Impact of food processing on the antioxidant activities of grass carp protein hydrolysate (GPH) and the ability of GPH to inhibit lipid oxidation in fish mince during frozen storage (−10 °C) were studied. The metal chelating activity and reducing power of GPH were stable in a temperature range from 40 °C to 100 °C and in a pH range from 3 to 9. GPH could still scavenge 63.8 % 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and chelate 70.5 % ferrousion in the presence of glucose, sucrose or NaCl. At the application of 2.0 %, it was found that the peroxide values, the formation of conjugate dienes and thiobarbituric acid reactive substances of GPH decreased to 51.1 %, 49.7 % and 34.5 %, respectively, at week 5 of storage compared to control. The results revealed that the antioxidant activities of GPH were stable during food processing and could be used as a natural antioxidant in muscle food.
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