Estabilidade oxidativa de filés congelados de jundiás (Rhamdia quelen) sedados com o óleo essencial de Aloysia triphylla durante o transporte

Autor: Lauren Fresinghelli Ferreira, Tatiana Emanuelli, Bernardo Baldisserotto, Andréia Quatrin, Thaylise Vey Parodi, Amanda Roggia Ruviaro, Bruna Klein, Berta Maria Heinzmann, Carla C. Zeppenfeld, Ana Paula Daniel
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Zdroj: Ciência Rural, Volume: 46, Issue: 3, Pages: 560-566, Published: MAR 2016
Ciência Rural v.46 n.3 2016
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 46, Iss 3, Pp 560-566 (2016)
Popis: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P
Databáze: OpenAIRE