Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/49315
Título: Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
Palavras-chave: Lipid oxidation
Mechanically separated fish meat
Minced fish meat
Propolis extract
Camellia sinensis extract
Oxidação lipídica
Carne de peixe - Armazenamento
Carne de peixe moída
Extrato de própolis
Data do documento: Jan-2022
Editor: Elsevier
Citação: ALEXANDRE, A. C. S. et al. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. LWT - Food Science and Technology, [S. I.], v. 154, Jan. 2022. DOI: https://doi.org/10.1016/j.lwt.2021.112679.
Resumo: The effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural antioxidants — green tea extract and propolis extract — on the physicochemical stability of mechanically separated meat (MSM) of tilapia stored for 180 days at −18 °C were investigated. The proximate composition, lipid oxidation (thiobarbituric acid reactive substances, TBARS), pH, water activity and color (L*, a*, b*, c* and °h) were analyzed. Frozen storage affected the proximate composition of the MSM by reducing the protein content and increasing the lipid and moisture contents. All color parameters showed significant differences (p ≤ 0.05) throughout the 180 days of storage. The addition of antioxidants to MSM resulted in a reduction in a* value, which indicated that oxidation of myoglobin occurred during storage. At the end of 180 days of storage, the TBARS values for the treatments with sodium erythorbate and ascorbic acid were 33.55 and 20.81% lower than that of the control, respectively. These findings can be used by tilapia processors to maintain MSM quality for longer storage period. The green tea and propolis extracts did not have a significant effect on delaying lipid oxidation.
URI: http://repositorio.ufla.br/jspui/handle/1/49315
Aparece nas coleções:DCA - Artigos publicados em periódicos



Este item está licenciada sob uma Licença Creative Commons Creative Commons