Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage

Xujian Qiua College of Ocean Food and Biological Engineering, Engineering Research Center of the Modern Technology for Eel Industry, Minster of Education, Jimei University, Xiamen, P.R. China;b National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Jimei University, Xiamen, ChinaCorrespondence[email protected]

https://orcid.org/0000-0003-4582-2780 View further author information

Yumeng Wua College of Ocean Food and Biological Engineering, Engineering Research Center of the Modern Technology for Eel Industry, Minster of Education, Jimei University, Xiamen, P.R. China;b National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Jimei University, Xiamen, ChinaView further author information

Shen Yanga College of Ocean Food and Biological Engineering, Engineering Research Center of the Modern Technology for Eel Industry, Minster of Education, Jimei University, Xiamen, P.R. China;b National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Jimei University, Xiamen, ChinaView further author information

Gengxin Haoa College of Ocean Food and Biological Engineering, Engineering Research Center of the Modern Technology for Eel Industry, Minster of Education, Jimei University, Xiamen, P.R. China;b National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Jimei University, Xiamen, ChinaView further author information

Wuyin Wenga College of Ocean Food and Biological Engineering, Engineering Research Center of the Modern Technology for Eel Industry, Minster of Education, Jimei University, Xiamen, P.R. China;b National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing, Jimei University, Xiamen, ChinaView further author information

ABSTRACT

Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extract and chlorogenic acid could significantly reduce levels of peroxide value (45% and 60%) and thiobarbituric acid reactive substances (39% and 47%) at the end of storage. Rosemary extract and chlorogenic acid reduced the carbonyl content by 40% and 51%, respectively, during storage but not the sulfhydryl loss during the sous vide processing step. Phenol–protein interaction needed to be studied further for quality improvement/evaluation in the future.

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This work was supported by the Fund of Engineering Research Center of the Modern Technology for Eel Industry, Minister of Education, P.R. China No. [RE202318].

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Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage

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Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage

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