|
|
Publication
|
| Title of Article |
Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate |
| Date of Acceptance |
11 July 2018 |
| Journal |
| Title of Journal |
Journal of Aquatic Food Product Technology |
| Standard |
ISI |
| Institute of Journal |
Taylor & Francis |
| ISBN/ISSN |
1049-8850 |
| Volume |
|
| Issue |
|
| Month |
|
| Year of Publication |
2018 |
| Page |
|
| Abstract |
Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0-9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0-9 freeze-thaw cycles. This study demonstrated that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient. |
| Keyword |
Rice bran hydrolysate, Fried fish cake, Freeze-thaw, Oxidative changes, Headspace solid phase microextraction |
| Author |
|
| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ได้รับการตอบรับให้ตีพิมพ์ |
| Level of Publication |
นานาชาติ |
| citation |
false |
| Part of thesis |
true |
| Attach file |
|
| Citation |
0
|
|
|
|
|
|
|
|
|
Journal Publication
ไทย