Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Zhao, Linlin; Zhang, Min; Wang, Haixiang; Devahastin, Sakamon;

ผู้เผยแพร่: Elsevier

ปีที่เผยแพร่ (ค.ศ.): 2022

Volume number: 185

นอก: 0309-1740

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85119895373&doi=10.1016%2fj.meatsci.2021.108715&partnerID=40&md5=96f1a1249f6baff78d26dfcf5d329d7f

ภาษา: English-United States (EN-US)

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บทคัดย่อ

Carbon dots (CDs) were prepared and noted to exhibit potent scavenging activities against DPPH·, ·OH, and O2·- radicals. Addition of CDs to frying oil as a means to improve oxidative stability and minimize quality changes of fried meatballs during refrigerated storage was investigated in comparison with the use of tert-butylhydroquinone (TBHQ) and carnosic acid (CA). Compared with the control sample, 0.05% CDs significantly reduced thiobarbituric acid reactive substances value, carbonyl and total volatile basic nitrogen contents of fried meatballs. Both lipid and protein oxidation inhibition capabilities of CDs were higher than those of 0.05% CA but lower than those of 0.02% TBHQ. Total sensory score of sample with CDs (7.1 ± 0.06) was significantly higher than those of the control (4.7 ± 0.03) and sample with TBHQ (6.4 ± 0.04). CDs could delay oxidation of fried meatballs during refrigerated storage and can well serve as an alternative antioxidant. © 2021 Elsevier Ltd

คำสำคัญ

Protein oxidation