Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage
The capacity of a phenolic extract, OW, obtained from grape (Vitis vinifera) by-products, and
of a purified fraction of procyanidins from OW, fraction IV, for preservation of endogenous
antioxidants of fatty fish was investigated during frozen storage. They were used in muscle
concentrations of 0.01%(w/w). Grape polyphenols were compared with propyl gallate, a
synthetic antioxidant. The exogenous compounds were added to minced mackerel
(Scomber scombrus) muscle and horse mackerel (Trauchurus trauchurus) fillets, before …
of a purified fraction of procyanidins from OW, fraction IV, for preservation of endogenous
antioxidants of fatty fish was investigated during frozen storage. They were used in muscle
concentrations of 0.01%(w/w). Grape polyphenols were compared with propyl gallate, a
synthetic antioxidant. The exogenous compounds were added to minced mackerel
(Scomber scombrus) muscle and horse mackerel (Trauchurus trauchurus) fillets, before …
Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage
M Pazos Palmeiro, MJ González, JM Gallardo… - 2005 - digital.csic.es
The capacity of a phenolic extract, OW, obtained from grape (Vitis vinifera) by-products, and
of a purified fraction of procyanidins from OW, fraction IV, for preservation of endogenous
antioxidants of fatty fish was investigated during frozen storage. They were used in muscle
concentrations of 0.01%(w/w). Grape polyphenols were compared with propyl gallate, a
synthetic antioxidant. The exogenous compounds were added to minced mackerel
(Scomber scombrus) muscle and horse mackerel (Trauchurus trauchurus) fillets, before …
of a purified fraction of procyanidins from OW, fraction IV, for preservation of endogenous
antioxidants of fatty fish was investigated during frozen storage. They were used in muscle
concentrations of 0.01%(w/w). Grape polyphenols were compared with propyl gallate, a
synthetic antioxidant. The exogenous compounds were added to minced mackerel
(Scomber scombrus) muscle and horse mackerel (Trauchurus trauchurus) fillets, before …
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