Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation

In Hah Kim, Hee Jae Yang, Bong Soo Noh, Seo Jin Chung, Sea C. Min

Research output: Contribution to journalArticlepeer-review

23 Scopus citations

Abstract

An antioxidant composite film was developed from defatted mustard meal (DMM) without incorporating external antioxidants and its applicability as a coating to smoked salmon has been investigated. Film-forming variables included the concentration of xanthan, heat treatment, and high pressure homogenisation. Tensile strength, elongation, water vapour permeability, and water solubility of composite films of DMM and xanthan were 5.1-8.8 MPa, 2.9-5.0%, 1.5-2.4 g mm/kPa/h/m 2, and 1.1-1.6%, respectively. The composite film with xanthan at 5% (w/w) demonstrated antioxidant properties and the coating with the solution forming the composite film (5% xanthan) retarded lipid oxidation and significantly reduced volatile changes in smoked salmon during storage at 4, 10, and 20 °C for 21 days. Coated salmon was preferred to uncoated salmon in glossiness and fish smell. The composite coating improved the stability of smoked salmon against lipid oxidation without imparting a negative sensory quality to the salmon.

Original languageEnglish
Pages (from-to)1501-1509
Number of pages9
JournalFood Chemistry
Volume133
Issue number4
DOIs
StatePublished - 15 Aug 2012

Keywords

  • Antioxidant film
  • Edible film
  • Lipid oxidation
  • Mustard meal
  • Smoked salmon

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