Abstract
The effects of Perilla frutescens leaf extract (PLE) on the quality of surimi fish balls were investigated in the present study. Firstly, the extract was prepared by solvent extraction using 95% ethanol. Then, the phenolics in the extract were analyzed by instrumental analysis. The total phenolic content in the PLE was found to be 14.51 mg gallic acid equivalent (GAE)/g dry weight (DW). The amount of caffeic acid, ferulic acid, rosmarinic acid, quercetin, and apigenin, determined by high‐performance liquid chromatography (HPLC), was 4.80, 5.10, 2.95, 6.46, and 3.93 mg/g DW, respectively. Furthermore, the PLE was found to show high free radical scavenging activity toward DPPH and ABTS radicals with IC50 values of 12.15 and 7.26 μg/ml, respectively. When PLE was fortified into surimi fish balls at 0.03% and stored at 4°C, it was found to slow down lipid and protein oxidation during storage of surimi fish balls as evidenced by the significant reduction in TBARS values and protein carbonyl contents (p < 0.05). PLE (0.03%) also decreased the formation of total volatile basic nitrogen (TVB‐N) and inhibited the growth of E. coli compared with the control group (p < 0.05). In addition, the overall acceptability of PLE‐added (0.03%) samples was higher than control samples during the storage process (p < 0.05) by sensory analysis. Overall, PLE have the potential to be used as a natural food additive to improve the shelf life and sensorial qualities of surimi fish ball.
Highlights
Whether the Perilla (Perilla frutescens) leaf extracts, being a rich source of healthy natural antioxidants with unique flavor, could replace synthetic antioxidants to extend the shelf life and enhance the quality of surimi‐based food during storage remains unknown. The purpose of this project was to study the effect of Perilla frutescens leaf extracts (PLE) on physicochemical properties, microbial quality, and sensory characteristics of surimi fish ball stored at 4°C for 12 days
Five main phenolic compounds including caffeic acid, ferulic acid, rosmarinic acid, quercetin, and apigenin were identified in PLE in the present study by comparing the retention time and ultraviolet absorption spectrum of the eluting peaks with those of the polyphenol standards
The content of caffeic acid, ferulic acid, rosmarinic acid, quercetin, and apigenin in ethanolic extracts of Perilla frutescens leaf was 4.80, 5.10, 2.95, 6.46, and 3.93 mg/g dry weight (DW), respectively. Polyphenols such as caffeic acid and rosmarinic acid have been demonstrated antioxidant activity, the ability to improve the stability of lipid‐containing foods (Conde, Moure, Domínguez, Gordon, & Parajó, 2011; Medina et al, 2012), and human beneficial effects (Yang, Hong, Lee, Kim, & Lee, 2013)
Summary
The purpose of this project was to study the effect of Perilla frutescens leaf extracts (PLE) on physicochemical properties (lipid and protein oxidation and total volatile basic nitrogen), microbial quality, and sensory characteristics of surimi fish ball stored at 4°C for 12 days. 3.1 | The content of phenolic compounds in Perilla frutescens leaf extracts (PLE) TA B L E 3 Effect of PLE on TBA values (mg MDA/kg sample) of surimi fish ball during cold storage
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