Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems

Authors : Senem GUNER, Yavuz YAGİZ, Zeynal TOPALCENGİZ, Hordur G. KRİSTİNSSON, George BAKER, Paul SARNOSKİ, Bruce A. WELT, Amarat SİMONNE, Maurice R. MARSHALL

Pages : 1528-1538

View : 22 | Download : 4

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The aim of the study was to investigate the effect of pH on the lipid oxidation of red onion skin extracts insert ignore into journalissuearticles values(ROSEs); treated with washed tilapia muscle model systems insert ignore into journalissuearticles values(WTMS);. Minced and buffered washed samples were prepared at pH 6.3 and 6.8. The WTMS were treated with2 different concentrations of red onion skin prior to storage for 5 days. Lipid oxidation was investigated via peroxide values insert ignore into journalissuearticles values(PVs);, thiobarbituric acid reactive substances insert ignore into journalissuearticles values(TBARS);, and the formation of volatile compounds. Fatty acid profiles of the samples were also identified. The ROSEs were able to significantly suppress the PV insert ignore into journalissuearticles values(similar to 71%); and TBARS insert ignore into journalissuearticles values(similar to 42%); formation. Hexanal and octanal formations in the WTMS were relatively less in the ROSE-treated samples. The WTMS samples prepared at pH 6.3 were more vulnerable to lipid oxidation than those prepared at pH 6.8. Red onion skin polyphenols may increase the lag phase of lipid oxidation, depending on p11 levels, resulting in the shelf life extension of raw fish.
Keywords : Onion skin, polyphenols, antioxidants, lipid oxidation, washed muscle system, waste management