4. Conclusions
Wheat dietary fibre added to horse mackerel minced muscle showed a certain prooxidant effect, whereas the addition of caffeic acid to wheat DF containing formulations, lead to a significant inhibition of lipid oxidation during the whole storage period. Water retention properties are consistent with the previously published decreasing effect of wheat dietary fibre on the water binding capacity of minced fish muscle, and caffeic acid did not modify these properties. These results are very interesting since they prove that caffeic acid can be used successfully as a natural antioxidant in horse mackerel minced muscle with wheat DF added and could be used together with wheat DF in the design of new minced fish restructured products