Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage

ABSTRACT

The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) in minced fish treatments. PE did not cause significant changes in chemical composition, while it decreased pH values. Redness and yellowness were not affected, although lightness decreased with increasing levels of PE. The extract was effective to retard oxidation by decreasing free fatty acids, peroxide, and malondialdehyde concentrations during frozen storage. Consequently, PE could be used up to 3% as a natural source in fish mince.

KEYWORDS:

• Antioxidant activity
• lipid oxidation
• fruit extracts
• natural antioxidant
• minced fish

Acknowledgments

The authors would like to express their sincere gratitude to Prof. Dr. Hüsniye Kayalar from Ege University Faculty of Pharmacy for her support during the extract analyses.

Disclosure statement

No potential conflict of interest was reported by the author(s).