Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin
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Published version
Date
2018-12-17
Authors
Benjakul, S.
Pisuchpen, S.
O'Brien, Nora
Karnjanapratum, S.
Journal Title
Journal ISSN
Volume Title
Publisher
Chiriotti Editori
Published Version
Abstract
Effect of antioxidants (green tea powder (GT) and citric acid (CA)) and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen (HC) from seabass skin was studied up to 6 months of storage at 25°C in dark. Up to 3 months of storage, the addition of antioxidants impeded lipid oxidation, especially those cereal bars packed in polypropylene with normal heat seal (PP). Changes in moisture content, water activity, color, texture, PV, TBARS and formation of volatiles were effectively retarded when samples were packed under N 2 gas in laminated polyethylene/aluminium foil bag (LF) for 6 months of storage.
Description
Keywords
Hydrolyzed collagen , Cereal bar , Antioxidants , Packing condition , Physicochemical parameters
Citation
Benjakul, S., Pisuchpen, S., O’Brien, N. and Karanjanapratum, S. (2018) ‘Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin’, Italian Journal of Food Science, 31(2) pp. 347-346. DOI: 10.14674/IJFS-1211