Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour

被引：1

作者：

de Santana, Tiago Sampaio ^{[1
]}

Mafra, Jessica Ferreira ^{[1
]}

Ferreira, Mariza Alves ^{[1
]}

Bispo, Aline Simoes da Rocha ^{[1
]}

Viana, Eliseth de Souza ^{[2
]}

Reis, Ronielli Cardoso ^{[2
]}

Souza, Barbara Caliane de Oliveira ^{[1
]}

Evangelista-Barreto, Norma Suely ^{[1
,3
]}

机构：

[1] Univ Fed Reconcavo Bahia, Ctr Ciencias Agr Ambientais & Biol CCAAB, Cruz Das Almas, Brazil

[2] Lab Ciencia & Tecnol Alimentos, Embrapa Mandioca & Fruticultura, Cruz Das Almas, Brazil

[3] Univ Fed Reconcavo Bahia, Ctr Ciencias Agr Biol & Ambientais CCAAB, NEPA, Rua Rui Barbosa 710 Ctr, BR-44380000 Cruz Das Almas-, Bahia, Brazil

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 02期

关键词：

Resistant starch; antioxidant activity; Breaded fish; Antimicrobial activity; refrigerated storage; CHICKEN NUGGETS; SHELF-LIFE; ANTIOXIDANT; QUALITY; STORAGE; ANTIBACTERIAL;

D O I：

10.1080/10498850.2024.2305971

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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.

引用

页码：127 / 138

页数：12

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