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Dietary α-tocopheryl acetate on fillet quality of tilapia - DOI: 10.4025/actascianimsci.v31i4.6929 Animal Sciences
Fogaça, Fabiola Helena dos Santos; EMBRAPA; Sant'Ana, Léa Silvia; UNESP; Carneiro, Dalton José; UNESP.
This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing α-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 ± 1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets....
Tipo: Pesquisa de campo Palavras-chave: Lipid oxidation; Oreochromis niloticus; Storage life; Tocopherol supplementation Produção Animal.
Ano: 2009 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6929
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Effect of controlled atmosphere on postharvest quality of 'Douradão' peaches Ciênc. Tecnol. Aliment.
Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro; Sato,Helia Harumi; Anjos,Valéria Delgado de Almeida.
This study was carried out with one of the most important cultivar grown in the State of Sao Paulo, Brazil, which has gained the preference of consumers, due to its sweet taste, intense skin color and large size; however, these fruits are susceptible to chilling injury when cold stored for long periods. The use of controlled atmosphere (CA) with elevated CO2 and reduced O2 concentrations prevent the onset of the chilling symptom. Thus, the effect of three different conditions of controlled atmosphere (CA1, CA2, CA3 and Control) was evaluated in order to extend the storage life of 'Douradão' peaches. After 14, 21 and 28 days, samples were withdrawn from CA and kept in fresh air at 25 ± 1 °C and 90 ± 5% RH to complete ripening. On the day of removal and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prunus persica; Chilling; Woolliness; Storage life; Pectolytic enzymes.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100036
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Effet de l’addition du thym, du laurier et du romarin sur la conservation de l’anguille fumée OceanDocs
Zerai, T.; Mestiri, F.; Romdhane, M.S.; Mejri, S..
L’effet de l’addition de trois types d’additifs naturels: le thym (Thymus vulgaris), le laurier (Laurus nobilis) et le romarin (Rosmarinus officinalis) sur l’amélioration de la conservation de l’anguille fumée a été étudié. Une comparaison des caractéristiques microbiologiques, physicochimiques et organoleptiques du produit, par rapport au lot témoin, fumé sans additifs a été réalisée durant 5 semaines à 4 °C. Nous avons trouvé que l’addition du thym, a permit une réduction de la flore aérobie mésophyte totale (FAMT), a ralenti la formation de l’azote basique volatil total (ABVT), et a permit une réduction de l’oxydation de la matière grasse. Le lot ainsi traité, a été très apprécié par les dégustateurs, et le thym a eu un effet améliorateur sur le...
Tipo: Journal Contribution Palavras-chave: Chemical analysis; Cured products; Microbiological analysis; Processing fishery products; Quality; Storage life; Taste tests; Anguilla anguilla; Laurus nobilis; Rosmarinus officinalis; Http://aims.fao.org/aos/agrovoc/c_41152; Http://aims.fao.org/aos/agrovoc/c_4227; Http://aims.fao.org/aos/agrovoc/c_6660.
Ano: 2006 URL: http://hdl.handle.net/1834/4278
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Effet du marinage sur la conservation de l'anguille fumée OceanDocs
Gatri, Y.; Mestiri, F.; Romdhane, M.S.; Mejri, S..
The effect of marination on the shelf life of smoked eel (Anguilla anguilla) was investigated. The fish was hot smoked at 80°C for 90 min and separated into two samples: Lot A was immersed in a solution containing 4% acetic acid, 4% lemon juice and 10% NaCl, then stored at 4°C during 7 days. After the marination process, samples were transferred to a diluted solution, containing 2% acetic acid, and 2% NaCl. Lot B was directly immersed in the same diluted solution. Chemical (total volatile basic nitrogen), physical (pH), microbiological (Total viable count, coliforms, pathogen staphylocoques, sulphate reducing bacteria and salmonellas) and sensory analyses were performed on both lots during the storage. The marination reduced considerably the bacterial...
Tipo: Journal Contribution Palavras-chave: Anguilla anguilla; Conservation; Cured products; Curing; Quality control; Storage life; Taste tests; Storage life; Http://aims.fao.org/aos/agrovoc/c_14621.
Ano: 2007 URL: http://hdl.handle.net/1834/4260
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Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage Ciênc. Tecnol. Aliment.
KOCATEPE,Demet; TURAN,Hülya; ALTAN,Can Okan; KESKİN,İrfan; CEYLAN,Asuman; KÖSTEKLİ,Bayram; CANDAN,Canan.
Abstract This study aims to determine the effect of different essential oils on the physical, chemical and microbiological properties, and the shelf life of the cold marinated anchovies ( Engraulis encrasicolus L. 1758) stored at 4 ± 2 °C. The anchovies were marinated for twenty-four hours at 4 ± 2 °C in brine, consisting of salt (10%), alcohol vinegar (4%) and citric acid (0.2%), and then stored for six months at 4 ± 2 °C in sunflower seed oil. The study consists of the following groups: only sunflower seed oil (group A), 0.1% rosemary oil (group B), 0.1% coriander oil (group C), 0.1% laurel oil (group D) and 0.1% garlic oil (group E). When the results of the TVB-N and microbiological analysis were considered, it were established that all the groups...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Storage life; Anchovy; Marinade; TVB-N; Microbiology.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500255
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Modified atmosphere packaging extending the storage life of 'douradão' peach Rev. Bras. Frutic.
Santana,Ligia Regina Radomille de; Benedetti,Benedito Carlos; Sigrist,José Maria Monteiro; Sarantopóulos,Claire Isabel Grígoli de Luca.
'Douradão' peach is a perishable product and when cold stored is subject to chilling injury. The objective of the experiment was to evaluate the effect of modified atmosphere packaging (MAP) and cold storage on quality and storage life of these peaches. Fruits were packed in polypropylene (PP) trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60, 75 μm thickness) with active modified atmosphere (10 kPa CO2 + 1.5kPa O2, balance N2). The control was made with peaches held in nonwrapped PP trays. Fruits were kept at 1 ± 1 °C and 90 ± 5% relative humidity (RH) for 28 days and CO2 and O2 within packages was monitored every two days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25 ± 1 °C and 90 ± 5% RH for...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Prunus persica; LDPE; Chilling injury; Woolliness; Storage life.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000400009
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Problems confronting grain storage Thai Agricultural
Slibeck, Howard.
2 tables
Palavras-chave: Corn; Maize; Grain storage; Mold damage; Heat damage; Moisture content; Storage life; Quality; ข้าวโพด; การเก็บรักษา; ความเสียหายจากเชื้อรา; ความเสียหายจากความร้อน; การลดความชื้น; ความชื้นภายในเมล็ด.
Ano: 1977 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3948
Registros recuperados: 7
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