Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment

Autor:	Judit Hóvári, Vera Lebovics, Carmen Piñeiro, Andrea Lugasi, Iván Jakóczi, Santiago P. Aubourg
Rok vydání:	2006
Předmět:	Shelf-life biology Sensory analyses Food preservation Mackerel Proteins Anatomy biology.organism_classification Shelf life Lipids Horse mackerel Sensory analysis Frozen storage Warehouse Plant extract biology.protein Food science Trachurus trachurus Food Science Peroxidase
Zdroj:	Digital.CSIC. Repositorio Institucional del CSIC instname
ISSN:	0022-1147
DOI:	10.1111/j.1365-2621.2004.tb15505.x
Popis:	6 páginas, 3 tablas, 6 figuras We investigated the effect of a commercial plant extract, Rosmol-P (RP) on the stability of fish during frozen storage. Horse mackerel (Trachurus trachurus) fillets were soaked in water (water control) and 2 RP concentrations (RP-1 = 0.333%; RP-2 = 1.333%) and compared with untreated fillets (blank control). Fluorescence detection and thiobarbituric acid index showed a lower oxidation development for both RP treatments than for both controls, especially in the case of the highest concentration (RP-2). The decrease in glutathione peroxi-dase activity was found to be slower in the case of the RP-2 treatment. The sensory analysis showed an increased shelf-life according to the sequence blank control < water control > RP-1, RP-2. Academy of Sciences (Hungary)–CSIC (Spain) Program (Project 2001 HU 0003), the Hungarian Ministry of Education (NKFP 1/016/2001, “Széchenyi” Project), and the Comisión Interministerial de Ciencia y Tecnología (CICyT; Spain) (Project ALI 99-0869)
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21fde1ec3f9719581cf61e0ff7f7333f https://doi.org/10.1111/j.1365-2621.2004.tb15505.x Zobrazit plný text záznamu Plný text