|
Registro Completo |
|
Biblioteca(s): |
Embrapa Meio-Norte. |
|
Data corrente: |
22/03/2008 |
|
Data da última atualização: |
25/10/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
FOGACA, F. H. dos S.; SANT'ANA, L. S. |
|
Afiliação: |
FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA. |
|
Título: |
Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers. |
|
Ano de publicação: |
2007 |
|
Fonte/Imprenta: |
Food Chemistry, v. 105, n. 3, p. 1214-1218, 2007. |
|
ISSN: |
0308-8146 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of a-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in a-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition. |
|
Palavras-Chave: |
a-Tocopherol; Antioxidant; Supplementation. |
|
Thesagro: |
Tilápia. |
|
Thesaurus Nal: |
chemical composition; frozen storage. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/69728/1/TocopherolLipidTilapia.pdf
|
|
Marc: |
LEADER 01285naa a2200217 a 4500
001 1069728
005 2023-10-25
008 2007 bl uuuu u00u1 u #d
022 $a0308-8146
100 1 $aFOGACA, F. H. dos S.
245 $aTocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.$h[electronic resource]
260 $c2007
520 $aPresence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of a-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in a-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition.
650 $achemical composition
650 $afrozen storage
650 $aTilápia
653 $aa-Tocopherol
653 $aAntioxidant
653 $aSupplementation
700 1 $aSANT'ANA, L. S.
773 $tFood Chemistry$gv. 105, n. 3, p. 1214-1218, 2007.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Meio-Norte (CPAMN) |
