p. 1−10
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AE > EAE. Compared to BHT, ethanolic extract of Vedoc hulls possessed 88.5% and 90.5% of the antioxidantpower of BHT-200 and BHT-50, respectively. For further confirmation, the ethanolic extract ofVedoc hulls (EEV) was investigated on a fish meat model system. Mackerel fish was chosen for this purpose.Different concentrations of EEV and BHT were added to minced mackerel meat along with a controland cooked at 75±2°C for 30 min. After cooling to room temperature, the cooked samples werestored under refrigerated conditions at 4°C for 7 days. The thiobarbituric acid (TBA) values proved thatethanol extract of Vedoc sunflower hulls (EEV)-100 had a power of inhibiting lipid oxidation comparableto BHT-200, while EEV-500 and EEV-1000 proved to exhibit antioxidant activity superior to BHT-200in the mackerel meat model system. The highest % inhibition of TBA formation was achieved with EEV-1000 at day 5 (75.05%). Surface colour was measured by Hunter Lab. Values of L* and b* increasedwhile a* values decreased during the storage period, but addition of EEV resulted in meat samples withless L* and b* values and higher a* values than the control.]]>
p. 11−23
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p. 25−34
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p. 35−41
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Vol.2/No.2
p. 1−18
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Vol.2/No.2