Data/hora: 12/06/2024 02:47:24

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Mate extract on lipid and color changes of dourado fillets during frozen storage	
Autores: 	Veeck,Ana Paula de Lima; Boligon,Aline Augusti; Athayde,Margareth Linde; Emanuelli,Tatiana.	
Data: 	2013-07-01	
Ano: 	2013	
Palavras-chave: 	Conjugated dienes; TBARS; DPPH; Ilex paraguariensis A. St. Hil; Salminus brasiliensis.	
Resumo: 	This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H*= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L*) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000700027	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/S0103-84782013005000079	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.43 n.7 2013	
Fonte: 	info:eu-repo/semantics/openAccess