Effect of Alga <i>Gelidium</i> sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System

Abstract

This research aimed to evaluate the antioxidant properties of flour obtained from red alga Gelidium sp., which is underutilised nowadays in food applications. Thus, a model system consisting of minced mackerel (Scomber scombrus) muscle and aqueous flour extract was subjected to heating treatment (50 °C) for 11 days. Resulting levels on conjugated diene (CD) and triene (CT) contents, peroxide value, thiobarbituric acid index, and fluorescent compound and free fatty acid (FFA) formation were monitored at different heating times. As a result, the presence of the aqueous extract of the alga flour led to higher levels (p p p Gelidium sp.

Keywords

• <i>Gelidium</i> sp.
• flour
• aqueous extract
• fish muscle
• heating
• lipids