Lipid Oxidation Inhibition by Natural Tocopherols Increases the Nutritional Value of Tuna Salami.
Secondary oxidation products are a suitable index of lipid oxidation due to the fact that they are odour-active and stable compounds, in comparison with primary products which are colourless, flavourless, and usually labile compounds. One of the most extensively employed methods to detect oxidative deterioration in foodstuffs is the TBA test.
The myoglobin is a globular heme protein localised in red muscle fibres and the major giver to the colour of muscle. Changes in fish colour are usually influenced by intrinsic factors such as muscle pH, redox potential, metmyoglobin reductase activity, oxygen-consuming reactions, and susceptibility to lipid oxidation. However, as extrinsic factors such as light exposure and storage temperature also produce changes in the fish colour. Therefore, colour changes are also an important factor that influences quality and acceptability by the consumers of tuna products.
This process extends the products’ shelf-life and moreover enhancing the health benefits of food products. Vitamin E can be found naturally in some foods, which can be added to others and is available as a dietary supplement.
The fatty acid composition of tuna salami slices for days 0 and 9 is shown in Table 1. Fatty acids composition is strongly influenced by the fat quality used during the food processing and may
vary during products storage. Additionally, adding antioxidants can also influence the initial fatty acid composition.
The most important indices by which consumers evaluate the freshness and quality of foods are colour and flavour. The colour is commonly used by the consumer as an indication of the
freshness of the product. In general, food colour should remain unaltered upon the addition of additives and during storage.
Adv Food Technol Nutr Sci Open J. 2018; 4(1): 4-9. doi: 10.17140/AFTNSOJ-4-146