Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments
文献类型： 外文期刊
作者： Shao, Ying 1 ; Wang, Lan 2 ; Chen, Chunsong; Xiong, Guangquan 2 ; Hu, Yaqin 1 ; Qiao, Yu 2 ; Wu, Wenjing 2 ; Li, Xin 2 ;
作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci,Key Lab Agroprod Pos, Full Inst Food Sci,Key Lab Agro Prod Nutr Evaluat, Zhejiang Key Lab Agrofood Proc,Minist Agr,Natl Lo, Hangzhou 310058, Zhejiang, Peoples R China
2.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China
3.Hubei Acad A
关键词： Largemouth bass; Hunan fermented soybean; Freezing and thawing (FF) cycles; Antioxidant capacity
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2018 年 91 卷
页码：
收录情况： SCI
摘要： The effect of fermented soybeans from three different origin places (Hunan, Guangdong, and Sichuan in China) on protein oxidation and freshness of largemouth bass (Micropterus salmoides) was investigated during repeated freezing-thawing (FT) cycles. The Hunan fermented soybean exhibited the best antioxidant capacity according to the capacity of Fe3+ reducing power, DPPH radical scavenging activity, super oxide radical scavenging assay, hydroxyl radical scavenging assay, and reduced glutathione (GSH). As expected, 0.1% fermented soybean significantly (P < 0.05) delayed protein oxidation including the decline of reactive and total sulphydryls, Ca2+ ATPase activity, and freshness as well as the increase of total volatile base nitrogen (TVB-N) during repeated freezing-thawing cycles treatments. It was concluded that the fermented soybean was not only a seasoning, but also an antioxidant in prepared fishes.
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