THE EFFECT OF “GREEN” ANTIOXIDANTS ON LIPID OXIDATION IN DRIED SALMON (Salmo salar) DURING STORAGE CONDITIONS

Abstract

Nowadays food industries were concentrating on substituting the use of synthetic natural “green” antioxidants. Therefore, the present study focused on lipid oxidations in dried salmon (Salmo salar) with and without natural antioxidants (garlic powder, cinnamon) during different storage conditions, and a comparison was made with a synthetic antioxidant Butylated hydroxytoluene (BHT). Minced salmon fillet mass was divided into four equal parts and each part was treated with natural antioxidant under study except the control. Each of these four parts was dried in two different ways, half portion oven-dried and the other half portion freeze-dried. After 24 weeks, these samples were tested for peroxide value (PV), Thiobarbituric acid reactive substances (TBARS), total carbonyl content/water-soluble protein. According to the peroxide value (PV) results, it was noticed that the BHT was found to be the most effective antioxidant, followed by garlic and cinnamon for oven-dried salmon. Cinnamon was found to be more efficient than garlic in minimizing PV formation in freeze-dried salmon. In general, the initial study showed that freeze-drying was more efficient than oven drying. On the other hand, total carbonyl content for oven-dried salmon treated with cinnamon, garlic, and BHT, was found to be similar to the untreated salmon. Freeze-dried antioxidant treated salmon was generally found to possess more carbonyl content over time compared to the oven dried treated salmon.