Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.

Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.

Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of a-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in a-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition.

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Bibliographic Details
Main Authors: FOGACA, F. H. dos S., SANT'ANA, L. S.
Other Authors: FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA.
Format: Artigo de periódico biblioteca
Language:Ingles
English
Published: 2008-03-22
Subjects:Antioxidant, Supplementation, a-Tocopherol, Tilápia, chemical composition, frozen storage,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/69728
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spelling dig-alice-doc-697282023-10-25T12:52:49Z Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers. FOGACA, F. H. dos S. SANT'ANA, L. S. FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA. Antioxidant Supplementation a-Tocopherol Tilápia chemical composition frozen storage Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of a-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in a-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition. 2023-10-25T12:52:49Z 2023-10-25T12:52:49Z 2008-03-22 2007 Artigo de periódico Food Chemistry, v. 105, n. 3, p. 1214-1218, 2007. 0308-8146 http://www.alice.cnptia.embrapa.br/alice/handle/doc/69728 Ingles en openAccess
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language Ingles
English
topic Antioxidant
Supplementation
a-Tocopherol
Tilápia
chemical composition
frozen storage
Antioxidant
Supplementation
a-Tocopherol
Tilápia
chemical composition
frozen storage
spellingShingle Antioxidant
Supplementation
a-Tocopherol
Tilápia
chemical composition
frozen storage
Antioxidant
Supplementation
a-Tocopherol
Tilápia
chemical composition
frozen storage
FOGACA, F. H. dos S.
SANT'ANA, L. S.
Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
description Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of a-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in a-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition.
author2 FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA.
author_facet FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA.
FOGACA, F. H. dos S.
SANT'ANA, L. S.
format Artigo de periódico
topic_facet Antioxidant
Supplementation
a-Tocopherol
Tilápia
chemical composition
frozen storage
author FOGACA, F. H. dos S.
SANT'ANA, L. S.
author_sort FOGACA, F. H. dos S.
title Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
title_short Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
title_full Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
title_fullStr Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
title_full_unstemmed Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
title_sort tocopherol in the lipid stability of tilapia (oreochromis niloticus) hamburgers.
publishDate 2008-03-22
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/69728
work_keys_str_mv AT fogacafhdoss tocopherolinthelipidstabilityoftilapiaoreochromisniloticushamburgers
AT santanals tocopherolinthelipidstabilityoftilapiaoreochromisniloticushamburgers
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