The effect of additives supplementation on the limitation of lipid and protein oxidation in dried snakehead fish (Channa striata)

B.L Tran,V.M Nguyen,T.T Tran

doi:10.26656/fr.2017.4(6).440

Abstract

The study was carried out to assess the effects of additives (glycerol and sorbitol) and the role of supplement rate of ascorbic acid on reducing lipid and protein oxidation in dried snakehead fish (Channa striata). The research results revealed that adding additives increased the amount of dry matter of the material, leading to a shorter drying process. The addition of glycerol and sorbitol at different ratios were the causes of the change of drying time and sulfhydryl index, peroxide value, TBARS index, salt content, color, and water activity level of the dried snakehead fish. Using 3% glycerol combined with 4% sorbitol, the drying time was 26.21 hrs. Dried snakehead fish product had a salt content of 6.04%, a water activity of 0.576, a brightness of 43.90, a peroxide value of 0.064 meq/kg lipid, a TBARS of 4.40 mg MDA/kg, a total sulfhydryl of 30.22 µmol/g protein, and an available sulfhydryl of 11.41 µmol/g protein. When ascorbic acid was added, the oxidation indexes of dried snakehead fish were significantly reduced; however, ascorbic acid showed a superiority at 0.04% with peroxide indices of 0.04 mEq/kg lipid, TBARS was 4.28 mg MDA/kg a total sulfhydryl of 31.60 µmol/g protein and sulfhydryl available reached to 11.94 µmol/g protein. The difference between the experiment of adding ascorbic acid was even more significant after four weeks of storage when the dried snakehead fish was less lipid and protein oxidation.

Highlights

The snakehead fish (Channa striata) (Bloch, 1793), from the family Channidae, has a wide range of habitats ranging from rivers, swamps, ponds, canals, lakes, and land of rice fields
The addition of sorbitol and glycerol at various concentrations led to the changing of drying time, color, water activity, and the salt content in the product
Sorbitol and glycerol formed an osmotic pressure that leads to the escape of water in the raw material

Summary

Introduction

The snakehead fish (Channa striata) (Bloch, 1793), from the family Channidae, has a wide range of habitats ranging from rivers, swamps, ponds, canals, lakes, and land of rice fields. Their natural populations are extensively distributed across southern Asia (Hossain et al, 2008). Fish is a source of food nutrients necessary and beneficial for human health, such as high protein, high unsaturated fatty acids in the lipid compositions (Hu et al, 2002). The addition of antioxidants at a suitable concentration will limit the oxidation of fish meat, increase the duration of use and stable product quality (Serdaroglu and Felekoglu, 2005).

Methods

Results

Conclusion