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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
10/10/2024 |
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Data da última atualização: |
10/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTANA, T. S. de; MAFRA, J. F.; FERREIRA, M. A.; BISPO, A. S. da R. B.; VIANA, E. de S.; REIS, R. C.; SOUZA, B. C. de O.; EVANGELISTA-BARRETO, N. S. |
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Afiliação: |
TIAGO SAMPAIO DE SANTANA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; JESSICA FERREIRA MAFRA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; MARIZA ALVES FERREIRA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; ALINE SIMÕES DA ROCHA BISPO, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; ELISETH DE SOUZA VIANA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; BARBARA CALIANE DE OLIVEIRA SOUZA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; NORMA SUELY EVANGELISTA-BARRETO, , UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA. |
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Título: |
Red propolis prevents lipid oxidation and reduces microbial growth in fish nuggets with green banana flour. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, v.3, n.2, p.127-138, 2024. |
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ISSN: |
1049-8850 |
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Idioma: |
Inglês |
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Conteúdo: |
ABSTRACT Green banana flour (GBF) and hydroalcoholic extract of red propolis (HERP) imporve the nutricional quality and preservation of fish nuggets. The nuggets were formulated using 13% of GBF and different concentrations (0%, 0.4%, 0.6%, and 0.8%) of the HERP, while the control was without the addition of GBF and HERP. The addition of the HERP influenced (p < .05) the acceptance of the sensory attributes, with an acceptability index > 70%. The nuggets containing 0.4% of HERP presented ash, lipid, resistant starch, and polyphenol contents superior (p < .05) to the commercial brand fish nugget sample. After 15 days stored at 4°C, the nuggets treated with the HERP presented lower lipid oxidation and psychrotrophic counts, when compared to samples added with sodium erythorbate. The use of GBF improved the nutritional quality of the fish nuggets and EHPV reduced the lipid oxidation of the samples. |
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Thesagro: |
Amido; Antioxidante; Armazenamento de Alimento; Banana; Peixe. |
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Thesaurus Nal: |
Antioxidant activity; Breads; Fisheries; Resistant starch. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01877naa a2200325 a 4500
001 2167981
005 2024-10-10
008 2024 bl uuuu u00u1 u #d
022 $a1049-8850
100 1 $aSANTANA, T. S. de
245 $aRed propolis prevents lipid oxidation and reduces microbial growth in fish nuggets with green banana flour.$h[electronic resource]
260 $c2024
520 $aABSTRACT Green banana flour (GBF) and hydroalcoholic extract of red propolis (HERP) imporve the nutricional quality and preservation of fish nuggets. The nuggets were formulated using 13% of GBF and different concentrations (0%, 0.4%, 0.6%, and 0.8%) of the HERP, while the control was without the addition of GBF and HERP. The addition of the HERP influenced (p < .05) the acceptance of the sensory attributes, with an acceptability index > 70%. The nuggets containing 0.4% of HERP presented ash, lipid, resistant starch, and polyphenol contents superior (p < .05) to the commercial brand fish nugget sample. After 15 days stored at 4°C, the nuggets treated with the HERP presented lower lipid oxidation and psychrotrophic counts, when compared to samples added with sodium erythorbate. The use of GBF improved the nutritional quality of the fish nuggets and EHPV reduced the lipid oxidation of the samples.
650 $aAntioxidant activity
650 $aBreads
650 $aFisheries
650 $aResistant starch
650 $aAmido
650 $aAntioxidante
650 $aArmazenamento de Alimento
650 $aBanana
650 $aPeixe
700 1 $aMAFRA, J. F.
700 1 $aFERREIRA, M. A.
700 1 $aBISPO, A. S. da R. B.
700 1 $aVIANA, E. de S.
700 1 $aREIS, R. C.
700 1 $aSOUZA, B. C. de O.
700 1 $aEVANGELISTA-BARRETO, N. S.
773 $tJournal of Aquatic Food Product Technology$gv.3, n.2, p.127-138, 2024.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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