Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils
| Autor: | Ivanor Nunes do Prado, Emilia Maria Barbosa Carvalho Kempinski, Jessica de Oliveira Monteschio, Mariana Garcia Ornaghi, Paula Toshimi Matumoto-Pintro, Ana Carolina Pelaes Vital, Ricardo Pereira Ribeiro, Ana Guerrero, Cesar Sary |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
biology Chemistry medicine.medical_treatment Fish fillet 04 agricultural and veterinary sciences engineering.material biology.organism_classification 040401 food science law.invention Oreochromis 0404 agricultural biotechnology Coating Odor Lipid oxidation law engineering medicine Fish Food science Essential oil Food Science |
| Zdroj: | Journal of Food Science and Technology. 55:4945-4955 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-018-3429-y |
| Popis: | The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano EO the most effective and also with the highest antioxidant activity. Loss in color and weight were significantly lower with coating. Fish with coating maintained firmness whereas fish without coating became softer. Fish with edible coating and oregano essential oils showed higher sensory acceptability regarding to odor evaluated by consumers. Thus, edible coatings with essential oils as natural antioxidant improved the product quality and sensory acceptability. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink