Lipid oxidation inhibition by natural tocopherols increases the nutritional value of tuna salami

Sousa, Rita; Pedrosa, Rui; Gil, Maria M.

http://hdl.handle.net/10400.8/4992

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Authors

Sousa, Rita

Pedrosa, Rui

Gil, Maria M.

Abstract(s)

Introduction: The quality attributes of fish products deteriorate due to the lipid oxidation during processing and storage. Tuna salami is highly susceptible to oxidation, which can precipitate health hazards and economic losses in terms of inferior product quality. Methods: The effect of adding different natural antioxidants on the lipid oxidation, colour and fatty acid profile of tuna salami after nine days of storage at 4 ºC was assessed. Three different commercial mixes of tocopherols were added during the production of the tuna salami and samples were sliced and refrigerated for 9 days. Results: The lipid oxidation increased from 0.98 to 4.03 mg of malondialdehyde/kg. The oxidation process was inhibited by DLT-100 and VIT-100; however, RNX10 did not blunt the oxidative process. VIT and dose-limiting toxicity (DLT) reduced the total unsaturated fatty acid reduction. The RNX did not prevent the reduction of the a* value. Conclusion: It was concluded that tocopherols supplementation kept the nutritional value of tuna salami mainly by lipid oxidation inhibition.

Description

This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE and the support of National Strategic Reference Framework (QREN), through the project ALG-01-0402-FEDER-006567. The authors are grateful to DSM Nutritional Products and VitaeCaps that kindly provide DLT and RNX, and VIT tocopherols, respectively.

Keywords

Tuna salami Fatty acids profile Thiobarbituric acid-reactive substances (TBARS) Antioxidants Colour changes.

URI

http://hdl.handle.net/10400.8/4992

Citation

Sousa R, Pedrosa R, Gil MM. Lipid oxidation inhibition by natural tocopherols increases the nutritional value of tuna salami. Adv Food Technol Nutr Sci Open J. 2018; 4(1): 4-9. doi: 10.17140/AFTNSOJ-4-146