Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401000 |
Resumo: | Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish. |
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Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfishfatty acidscentesimal compositionTBARSphenolsCoryphaena hippurussensory analysisAbstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401000Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.29219info:eu-repo/semantics/openAccessLIRA,Giselda MacenaPINHEIRO,Ariane Gleise AzevedoMONTE-GUEDES,Cíntia Karla Rodrigues doLOPEZ,Ana Maria QueijeiroMENDONÇA,Elaine Luiza Santos Soares deNANES,Gabriela Marques de FariasSILVA,Fernanda Geny CalheirosNASCIMENTO,Ticiano Gomes doSOUZA,Jonas dos Santoseng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000401000Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish |
title |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish |
spellingShingle |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish LIRA,Giselda Macena fatty acids centesimal composition TBARS phenols Coryphaena hippurus sensory analysis |
title_short |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish |
title_full |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish |
title_fullStr |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish |
title_full_unstemmed |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish |
title_sort |
Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish |
author |
LIRA,Giselda Macena |
author_facet |
LIRA,Giselda Macena PINHEIRO,Ariane Gleise Azevedo MONTE-GUEDES,Cíntia Karla Rodrigues do LOPEZ,Ana Maria Queijeiro MENDONÇA,Elaine Luiza Santos Soares de NANES,Gabriela Marques de Farias SILVA,Fernanda Geny Calheiros NASCIMENTO,Ticiano Gomes do SOUZA,Jonas dos Santos |
author_role |
author |
author2 |
PINHEIRO,Ariane Gleise Azevedo MONTE-GUEDES,Cíntia Karla Rodrigues do LOPEZ,Ana Maria Queijeiro MENDONÇA,Elaine Luiza Santos Soares de NANES,Gabriela Marques de Farias SILVA,Fernanda Geny Calheiros NASCIMENTO,Ticiano Gomes do SOUZA,Jonas dos Santos |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
LIRA,Giselda Macena PINHEIRO,Ariane Gleise Azevedo MONTE-GUEDES,Cíntia Karla Rodrigues do LOPEZ,Ana Maria Queijeiro MENDONÇA,Elaine Luiza Santos Soares de NANES,Gabriela Marques de Farias SILVA,Fernanda Geny Calheiros NASCIMENTO,Ticiano Gomes do SOUZA,Jonas dos Santos |
dc.subject.por.fl_str_mv |
fatty acids centesimal composition TBARS phenols Coryphaena hippurus sensory analysis |
topic |
fatty acids centesimal composition TBARS phenols Coryphaena hippurus sensory analysis |
description |
Abstract The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401000 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401000 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.29219 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.4 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126327244193792 |