Cooking enhances the antioxidant properties of polyphosphates
Raw and cooked brook trout muscle (BTM) samples were treated with phosphates and other antioxidants. Sodium tripolyphosphate (STPP), added before or after cooking, significantly reduces the formation of thiobarbituric acid‐reactive substances (TBARS) only in cooked BTM. Fish processed during rigor m...
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| Veröffentlicht in: | Journal of food science 2004, Vol.69 (1), p.FCT16-FCT20 |
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| container_title | Journal of food science |
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| creator | Weilmeier, D.M Regenstein, J.M |
| description | Raw and cooked brook trout muscle (BTM) samples were treated with phosphates and other antioxidants. Sodium tripolyphosphate (STPP), added before or after cooking, significantly reduces the formation of thiobarbituric acid‐reactive substances (TBARS) only in cooked BTM. Fish processed during rigor mortis had higher TBARS. The effect of different types of phosphates depended also on cooking BTM. When copper was added to accelerate oxidation, only EDTA completely prevented TBARS formation. Sodium citrate (SCit) was more concentration‐dependent and slightly less efficient than STPP. Higher levels of orthophosphates were found in raw BTM. Because cooking enhanced the antioxidant activity of STPP, SCit, and EDTA, the results suggest that phosphates are good chelators, provided cooking has eliminated phosphatase hydrolysis. |
| doi_str_mv | 10.1111/j.1365-2621.2004.tb17850.x |
| format | Article |
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Sodium tripolyphosphate (STPP), added before or after cooking, significantly reduces the formation of thiobarbituric acid‐reactive substances (TBARS) only in cooked BTM. Fish processed during rigor mortis had higher TBARS. The effect of different types of phosphates depended also on cooking BTM. When copper was added to accelerate oxidation, only EDTA completely prevented TBARS formation. Sodium citrate (SCit) was more concentration‐dependent and slightly less efficient than STPP. Higher levels of orthophosphates were found in raw BTM. Because cooking enhanced the antioxidant activity of STPP, SCit, and EDTA, the results suggest that phosphates are good chelators, provided cooking has eliminated phosphatase hydrolysis.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.tb17850.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>antioxidant activity ; Antioxidants ; Biological and medical sciences ; brook trout ; Cooking ; EDTA ; EDTA (chelating agent) ; Fish ; Fish and seafood industries ; Food industries ; food preservatives ; Food science ; Fundamental and applied biological sciences. Psychology ; minced fish ; Phosphates ; polyphosphates ; rancidity ; raw fish ; Salvelinus fontinalis ; sodium citrate ; sodium tripolyphosphate</subject><ispartof>Journal of food science, 2004, Vol.69 (1), p.FCT16-FCT20</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan/Feb 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4386-617d3233b127cdd53ed0e973784d99473001d254fb2c9e601a76ca6ed99d9903</citedby><cites>FETCH-LOGICAL-c4386-617d3233b127cdd53ed0e973784d99473001d254fb2c9e601a76ca6ed99d9903</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2004.tb17850.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2004.tb17850.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15543628$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Weilmeier, D.M</creatorcontrib><creatorcontrib>Regenstein, J.M</creatorcontrib><title>Cooking enhances the antioxidant properties of polyphosphates</title><title>Journal of food science</title><description>Raw and cooked brook trout muscle (BTM) samples were treated with phosphates and other antioxidants. Sodium tripolyphosphate (STPP), added before or after cooking, significantly reduces the formation of thiobarbituric acid‐reactive substances (TBARS) only in cooked BTM. Fish processed during rigor mortis had higher TBARS. The effect of different types of phosphates depended also on cooking BTM. When copper was added to accelerate oxidation, only EDTA completely prevented TBARS formation. Sodium citrate (SCit) was more concentration‐dependent and slightly less efficient than STPP. Higher levels of orthophosphates were found in raw BTM. Because cooking enhanced the antioxidant activity of STPP, SCit, and EDTA, the results suggest that phosphates are good chelators, provided cooking has eliminated phosphatase hydrolysis.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Biological and medical sciences</subject><subject>brook trout</subject><subject>Cooking</subject><subject>EDTA</subject><subject>EDTA (chelating agent)</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>food preservatives</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>minced fish</subject><subject>Phosphates</subject><subject>polyphosphates</subject><subject>rancidity</subject><subject>raw fish</subject><subject>Salvelinus fontinalis</subject><subject>sodium citrate</subject><subject>sodium tripolyphosphate</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkF1r2zAUhsXYYFm33zBT2KU9HX1ag12UtOkWSgtNxi4Pii03TjPLlVya_PvKOGzXE4KDOI_ec3gIOQdaQDpfdwVwJXOmGBSMUlEMG9ClpMXhDZmBljTnpYC3ZEYpYzmA0O_Jhxh3dHxzNSPf594_tt1D5rqt7SoXs2HrMtsNrT-0dapZH3zvwtCmlm-y3u-P_dbHfmsHFz-Sd43dR_fpVM_IenG1nv_Ib-6uf84vbvJK8FLlCnTNGecbYLqqa8ldTZ3RXJeiNkZoTinUTIpmwyrjFAWrVWWVS810KT8j51Ns2uXp2cUBd_45dGkighHclEaN0LcJqoKPMbgG-9D-seGIQHGUhTscZeEoC0dZeJKFh_T5y2mCjZXdNyG5aOO_BCkFV6xM3MXEvbR7d_yPCbhcXK4W8zWolJFPGW0c3OFvhg2PqJITib9vr3G1lKtLWHK8T_zniW-sR_sQ0l6_VoxCsmZkKYzir0EDlsw</recordid><startdate>2004</startdate><enddate>2004</enddate><creator>Weilmeier, D.M</creator><creator>Regenstein, J.M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>2004</creationdate><title>Cooking enhances the antioxidant properties of polyphosphates</title><author>Weilmeier, D.M ; Regenstein, J.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4386-617d3233b127cdd53ed0e973784d99473001d254fb2c9e601a76ca6ed99d9903</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Biological and medical sciences</topic><topic>brook trout</topic><topic>Cooking</topic><topic>EDTA</topic><topic>EDTA (chelating agent)</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>food preservatives</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>minced fish</topic><topic>Phosphates</topic><topic>polyphosphates</topic><topic>rancidity</topic><topic>raw fish</topic><topic>Salvelinus fontinalis</topic><topic>sodium citrate</topic><topic>sodium tripolyphosphate</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Weilmeier, D.M</creatorcontrib><creatorcontrib>Regenstein, J.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Weilmeier, D.M</au><au>Regenstein, J.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cooking enhances the antioxidant properties of polyphosphates</atitle><jtitle>Journal of food science</jtitle><date>2004</date><risdate>2004</risdate><volume>69</volume><issue>1</issue><spage>FCT16</spage><epage>FCT20</epage><pages>FCT16-FCT20</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Raw and cooked brook trout muscle (BTM) samples were treated with phosphates and other antioxidants. Sodium tripolyphosphate (STPP), added before or after cooking, significantly reduces the formation of thiobarbituric acid‐reactive substances (TBARS) only in cooked BTM. Fish processed during rigor mortis had higher TBARS. The effect of different types of phosphates depended also on cooking BTM. When copper was added to accelerate oxidation, only EDTA completely prevented TBARS formation. Sodium citrate (SCit) was more concentration‐dependent and slightly less efficient than STPP. Higher levels of orthophosphates were found in raw BTM. Because cooking enhanced the antioxidant activity of STPP, SCit, and EDTA, the results suggest that phosphates are good chelators, provided cooking has eliminated phosphatase hydrolysis.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb17850.x</doi><tpages>5</tpages></addata></record> |
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| language | eng |
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| subjects | antioxidant activity Antioxidants Biological and medical sciences brook trout Cooking EDTA EDTA (chelating agent) Fish Fish and seafood industries Food industries food preservatives Food science Fundamental and applied biological sciences. Psychology minced fish Phosphates polyphosphates rancidity raw fish Salvelinus fontinalis sodium citrate sodium tripolyphosphate |
| title | Cooking enhances the antioxidant properties of polyphosphates |
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