Effect of Marcela Extract (Achyroclines satureiodes) on the Shelf Life of Minced Tilapia (Oreochromis niloticus) Sausages

被引：11

作者：

de Lima, Silverio Nepomuceno ^{[1
]}

de Oliveira, Cintia Cristina ^{[1
]}

Castilho, Edevane Alves ^{[1
]}

Damasceno, Karina Aparecida ^{[1
]}

de Almeida, Patricia Leal ^{[1
]}

de Oliveira, Simone Cristina ^{[1
]}

Bastianello Campagnol, Paulo Cezar ^{[1
]}

机构：

[1] Fed Inst Triangulo Mineiro, Uberaba, MG, Brazil

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2017年 / 26卷 / 02期

关键词：

Natural antioxidant; natural antimicrobial; by-product utilization; fish processing; ANTIOXIDANT ACTIVITY; REFRIGERATED STORAGE; LIPID OXIDATION; PRODUCTS; QUALITY; FILLETS; HURDLE; MALES; BEEF; MEAT;

D O I：

10.1080/10498850.2014.968818

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of marcela extract (ME) on the shelf life of minced tilapia sausages was evaluated in this study. The level of phenolic compounds in the ME was 114.1 +/- 2.9 mg GAE/g extract, and the DPPH free radical scavenging activity was 94.95 +/- 1.34%. The ME protected the samples from color changes during storage. The addition of 0.5 and 0.75% ME significantly decreased lipid oxidation and microbial growth. The ME did not impact the sausages' sensory quality, and the addition of 0.75% prevented sensory rejection during storage.

引用

页码：140 / 147

页数：8

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