Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1391
10
1
gregorian
2013
1
1
15
1
online
1
fulltext
en
A Comparative Study on Antioxidative Properties of Carameled Reducing Sugars; Inhibitory Effect on Lipid Oxidative and Sensory Improvement of Glucose Carameled Products in Shrimp Flesh
The aim of the present study was to compare three reducing sugars (D-glucose, D-arabinose, D-mannose) with respect to the antioxidative activity characteristics of their Caramelisation Products (CPs) prepared by monitoring UV-absorbance, browning intensity, ferric ion reducing capacity, Fe<sup>2+ </sup>ion chelating activity as well as DPPH radical scavenging activity. Moreover, the effect of CPs from D-glucose on prevention of lipid oxidation and improvement of sensory characteristics were examined in Indian shrimp flesh (<em>Penaeus indicus</em>) during its frozen storage for a duration of 6 months. The reducing sugars were heated at 100°C at pH 10 for 100 minutes to generate CPs. Results revealed greater antioxidant activity of the hexoses, D-glucose and D-mannose, than that of the pentose sugar, D-arabinose, as evidenced by the higher UV-absorbance, browning development, reducing power, chelating as well as DPPH radical scavenging activity. Results of the chemical analysis including TBARs and FFA proved that the addition of CPs from glucose (G-CPs) could retard the formation of compounds produced over lipid oxidation in G-CPs-added shrimps (P< 0.05). More desirability in sensory attributes of the shrimps treated with G-CPs was expressed than in the untreated samples during the 6 months of storage. These results reflect that G-CPs can be utilized as additives in seafood with appropriate antioxidative and techno-functional properties.
Antioxidant activity,Caramelisation products,Lipid oxidation,Shrimp,Sugar
87
99
http://jast.modares.ac.ir/browse.php?a_code=A-23-11598-105&slc_lang=en&sid=23
S.
Haghparast
S.
Haghparast
100319475328460046412
100319475328460046412
Yes
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
B.
Shabanpour
B.
Shabanpour
100319475328460046415
100319475328460046415
No
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
H.
Kashiri
H.
Kashiri
100319475328460046413
100319475328460046413
No
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Gh.
Alipour
Gh.
Alipour
100319475328460046414
100319475328460046414
No
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
M.
Sudagar
M.
Sudagar
100319475328460046416
100319475328460046416
No
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Department of Fishery Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.