naa a22 4500 510724272 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0530-x doi (NATIONALLICENCE)springer-10.1007/s11947-011-0530-x Effect of Kiam ( Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince [Elektronische Daten] [Sajid Maqsood, Soottawat Benjakul] Introduction: Effect of ethanolic kiam wood extract (EKWE; 12 0.05% and 0.1%, w/w) on the retardation of haemoglobin-mediated lipid oxidation of washed Asian sea bass mince added without and with menhaden oil stored in ice up to 10 days was investigated. Results and discussion: Samples containing haemoglobin had the highest peroxide value (PV) within the first 8 days and possessed the greater amount of thiobarbituric acid-reactive substances (TBARS), compared to those added with no haemoglobin (P < 0.05), regardless of 5% menhaden oil addition. Incorporation of 5% (v/w) menhaden oil to the washed mince had no impact on the formation of PV and TBARS, compared with oil-free samples during the storage (P > 0.05). With addition of EKWE, lipid oxidation in washed mince added with haemoglobin and menhaden oil was retarded, especially when the higher level (0.1%; w/w) was used, as evidenced by lowered PV and TBARS. Formation of volatile lipid oxidation compounds was retarded in the sample containing oil and haemoglobin and treated with 0.1% EKWE, compared with that without the addition of EKWE after 10 days of storage in ice (P < 0.05). Conclusion: Sensory analysis revealed that samples containing haemoglobin without and with oil added had the highest intensity of fishy odour, compared to those treated with EKWE (0.05% and 0.1%) and the control sample (washed mince; P < 0.05). Thus, EKWE, especially at a level of 0.1%, could serve as a potential natural antioxidant in prevention of lipid oxidation and retardation of development of fishy odour and volatile lipid oxidation compounds in washed mince during iced storage. Springer Science + Business Media, LLC, 2011 Kiam wood nationallicence Tannic acid nationallicence Lipid oxidation nationallicence Haemoglobin nationallicence Asian sea bass nationallicence Volatile lipid oxidation compound nationallicence Maqsood Sajid Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 61-72 1935-5130 6:1<61 2013 6 11947 https://doi.org/10.1007/s11947-011-0530-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0530-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Maqsood Sajid Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut NATIONALLICENCE 700 1- Benjakul Soottawat Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, 90112, Hat Yai, Songkhla, Thailand aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 61-72 1935-5130 6:1<61 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer