Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle

Hong-Kai Xie; Da-Yong Zhou; Zhong-Yuan Liu; De-Yang Li; Zhi-Feng Tan; Xiu-Fang Dong; Xiao-Yang Liu; Fereidoon Shahidi; Bei-Wei Zhu

doi:10.1016/j.foodchem.2019.05.133

Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle

Food Chem. 2019 Oct 15:295:423-431. doi: 10.1016/j.foodchem.2019.05.133. Epub 2019 May 21.

Authors

Hong-Kai Xie¹, Da-Yong Zhou², Zhong-Yuan Liu³, De-Yang Li⁴, Zhi-Feng Tan⁴, Xiu-Fang Dong⁴, Xiao-Yang Liu⁴, Fereidoon Shahidi⁵, Bei-Wei Zhu⁶

Affiliations

¹ National Engineering Research Center of Seafood, Dalian 116034, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
² National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: zdyzf1@163.com.
³ National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada.
⁴ National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
⁵ Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B3X9, Canada.
⁶ National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

PMID: 31174778
DOI: 10.1016/j.foodchem.2019.05.133

Abstract

Effects of natural phenolics on the shelf life of dried scallop adductor muscle predicted by accelerated shelf life testing (ALST) combined with Arrhenius model were investigated. This allows the food industries to reliably and rapidly determine the shelf life of dried shellfish species treated with antioxidants. The shelf life of dried scallop adductor muscle treated with antioxidants of bamboo leaves (AOB) and tea polyphenols (TP) was more than 1.70-fold that of dried control scallop adductor muscle. Thus, the highly nutritional value of dried scallop adductor muscle, based on its lipid constituents, is maintained during storage. OXITEST method further confirmed the improvement of lipid stability of antioxidant treated dried scallop adductor muscle by protecting polyunsaturated fatty acids, especially eicosapentaenoic and docosahexaenoic acids, against autoxidation. Moreover, the natural phenolics employed effectively limited lipid oxidation by breaking the autoxidative chain reaction and/or inhibiting free radical formation in dried scallop adductor muscle during storage.

Keywords: ALST; Dried scallop adductor muscle; Lipid oxidation; Natural phenolics; Shelf life prediction.

MeSH terms

Animals
Antioxidants / chemistry
Camellia sinensis / chemistry
Fatty Acids, Unsaturated / analysis
Fatty Acids, Unsaturated / chemistry
Food Storage*
Freeze Drying
Lipids / chemistry*
Muscle, Skeletal / chemistry
Nutritive Value
Oxidation-Reduction
Pectinidae / chemistry*
Plant Leaves / chemistry
Polyphenols / chemistry*
Protein Carbamylation
Sasa / chemistry
Shellfish*

Substances

Antioxidants
Fatty Acids, Unsaturated
Lipids
Polyphenols