Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

2012 ◽  
Vol 131 (3) ◽  
pp. 843-851 ◽  
Author(s):  
K.H. Sabeena Farvin ◽  
Helene Drejer Grejsen ◽  
Charlotte Jacobsen
Keyword(s):  
Protein Oxidation ◽  
Natural Antioxidant ◽  
Horse Mackerel ◽  
Trachurus Trachurus ◽  
Potato Peel ◽  
Chilled Storage ◽  
Lipid And Protein Oxidation ◽  
Peel Extract

Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus)

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 650-656 ◽  
Author(s):  
Irene Albertos ◽  
Isabel Jaime ◽  
Ana María Diez ◽  
Lucía González-Arnáiz ◽  
Daniel Rico
Keyword(s):  
Natural Antioxidant ◽  
Horse Mackerel ◽  
Trachurus Trachurus ◽  
Atlantic Horse Mackerel

scholarly journals Potato and tomato peel extract – A natural antioxidant for retarding lipid peroxidation in lamb meat (Awassi) refrigerator storage

2019 ◽  
Vol 2 (1) ◽  
pp. 1 ◽  
Author(s):  
Almasri Alaa ◽  
Azizieh Abdulhakim ◽  
Tlay Rawaa
Keyword(s):  
Lipid Peroxidation ◽  
Gallic Acid ◽  
Peroxide Value ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Potato Peel ◽  
Chilled Storage ◽  
Lamb Meat ◽  
Low Levels ◽  
Peel Extract

This work examined the utilization of potato and tomato peels, as antioxidants natural source for retarding lipid oxidation in slices of lamb meat (Awassi). Meat slices treated with potato peel extract (PPE) and tomato peel extract (TPE) in two different concentrations (0.1%, 0.5%). Then, lipid peroxidation and pH was determined in samples at three different periods with 5 days. We found low levels of peroxide value in samples due to treatment with natural antioxidants. Potato peel extracts were less effective than tomato peel extracts due to lower phenolic content 96.66 mg of Gallic acid /100 g in potato peel extract vs 130.53 mg of Gallic acid /100 g. We suggest using tomato peel extract for retarding lipid peroxidation in chilled storage of lamb meat.

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