Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat

Detalhes bibliográficos
Autor(a) principal: Alexandre, Ana Cláudia Silveira
Data de Publicação: 2022
Outros Autores: Albergaria, Francielly Corrêa, Silva, Lara Maria dos Santos Ferraz e, Fernandes, Luíza Aparecida Carneiro, Gomes, Maria Emília de Sousa, Pimenta, Carlos José
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/49315
Resumo: The effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural antioxidants — green tea extract and propolis extract — on the physicochemical stability of mechanically separated meat (MSM) of tilapia stored for 180 days at −18 °C were investigated. The proximate composition, lipid oxidation (thiobarbituric acid reactive substances, TBARS), pH, water activity and color (L*, a*, b*, c* and °h) were analyzed. Frozen storage affected the proximate composition of the MSM by reducing the protein content and increasing the lipid and moisture contents. All color parameters showed significant differences (p ≤ 0.05) throughout the 180 days of storage. The addition of antioxidants to MSM resulted in a reduction in a* value, which indicated that oxidation of myoglobin occurred during storage. At the end of 180 days of storage, the TBARS values for the treatments with sodium erythorbate and ascorbic acid were 33.55 and 20.81% lower than that of the control, respectively. These findings can be used by tilapia processors to maintain MSM quality for longer storage period. The green tea and propolis extracts did not have a significant effect on delaying lipid oxidation.
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spelling Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meatLipid oxidationMechanically separated fish meatMinced fish meatPropolis extractCamellia sinensis extractOxidação lipídicaCarne de peixe - ArmazenamentoCarne de peixe moídaExtrato de própolisThe effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural antioxidants — green tea extract and propolis extract — on the physicochemical stability of mechanically separated meat (MSM) of tilapia stored for 180 days at −18 °C were investigated. The proximate composition, lipid oxidation (thiobarbituric acid reactive substances, TBARS), pH, water activity and color (L*, a*, b*, c* and °h) were analyzed. Frozen storage affected the proximate composition of the MSM by reducing the protein content and increasing the lipid and moisture contents. All color parameters showed significant differences (p ≤ 0.05) throughout the 180 days of storage. The addition of antioxidants to MSM resulted in a reduction in a* value, which indicated that oxidation of myoglobin occurred during storage. At the end of 180 days of storage, the TBARS values for the treatments with sodium erythorbate and ascorbic acid were 33.55 and 20.81% lower than that of the control, respectively. These findings can be used by tilapia processors to maintain MSM quality for longer storage period. The green tea and propolis extracts did not have a significant effect on delaying lipid oxidation.Elsevier2022-02-14T22:30:12Z2022-02-14T22:30:12Z2022-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfALEXANDRE, A. C. S. et al. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. LWT - Food Science and Technology, [S. I.], v. 154, Jan. 2022. DOI: https://doi.org/10.1016/j.lwt.2021.112679.http://repositorio.ufla.br/jspui/handle/1/49315LWT - Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAlexandre, Ana Cláudia SilveiraAlbergaria, Francielly CorrêaSilva, Lara Maria dos Santos Ferraz eFernandes, Luíza Aparecida CarneiroGomes, Maria Emília de SousaPimenta, Carlos Joséeng2022-02-14T22:30:39Zoai:localhost:1/49315Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-02-14T22:30:39Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
title Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
spellingShingle Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
Alexandre, Ana Cláudia Silveira
Lipid oxidation
Mechanically separated fish meat
Minced fish meat
Propolis extract
Camellia sinensis extract
Oxidação lipídica
Carne de peixe - Armazenamento
Carne de peixe moída
Extrato de própolis
title_short Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
title_full Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
title_fullStr Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
title_full_unstemmed Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
title_sort Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat
author Alexandre, Ana Cláudia Silveira
author_facet Alexandre, Ana Cláudia Silveira
Albergaria, Francielly Corrêa
Silva, Lara Maria dos Santos Ferraz e
Fernandes, Luíza Aparecida Carneiro
Gomes, Maria Emília de Sousa
Pimenta, Carlos José
author_role author
author2 Albergaria, Francielly Corrêa
Silva, Lara Maria dos Santos Ferraz e
Fernandes, Luíza Aparecida Carneiro
Gomes, Maria Emília de Sousa
Pimenta, Carlos José
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Alexandre, Ana Cláudia Silveira
Albergaria, Francielly Corrêa
Silva, Lara Maria dos Santos Ferraz e
Fernandes, Luíza Aparecida Carneiro
Gomes, Maria Emília de Sousa
Pimenta, Carlos José
dc.subject.por.fl_str_mv Lipid oxidation
Mechanically separated fish meat
Minced fish meat
Propolis extract
Camellia sinensis extract
Oxidação lipídica
Carne de peixe - Armazenamento
Carne de peixe moída
Extrato de própolis
topic Lipid oxidation
Mechanically separated fish meat
Minced fish meat
Propolis extract
Camellia sinensis extract
Oxidação lipídica
Carne de peixe - Armazenamento
Carne de peixe moída
Extrato de própolis
description The effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural antioxidants — green tea extract and propolis extract — on the physicochemical stability of mechanically separated meat (MSM) of tilapia stored for 180 days at −18 °C were investigated. The proximate composition, lipid oxidation (thiobarbituric acid reactive substances, TBARS), pH, water activity and color (L*, a*, b*, c* and °h) were analyzed. Frozen storage affected the proximate composition of the MSM by reducing the protein content and increasing the lipid and moisture contents. All color parameters showed significant differences (p ≤ 0.05) throughout the 180 days of storage. The addition of antioxidants to MSM resulted in a reduction in a* value, which indicated that oxidation of myoglobin occurred during storage. At the end of 180 days of storage, the TBARS values for the treatments with sodium erythorbate and ascorbic acid were 33.55 and 20.81% lower than that of the control, respectively. These findings can be used by tilapia processors to maintain MSM quality for longer storage period. The green tea and propolis extracts did not have a significant effect on delaying lipid oxidation.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-14T22:30:12Z
2022-02-14T22:30:12Z
2022-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv ALEXANDRE, A. C. S. et al. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. LWT - Food Science and Technology, [S. I.], v. 154, Jan. 2022. DOI: https://doi.org/10.1016/j.lwt.2021.112679.
http://repositorio.ufla.br/jspui/handle/1/49315
identifier_str_mv ALEXANDRE, A. C. S. et al. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat. LWT - Food Science and Technology, [S. I.], v. 154, Jan. 2022. DOI: https://doi.org/10.1016/j.lwt.2021.112679.
url http://repositorio.ufla.br/jspui/handle/1/49315
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT - Food Science and Technology
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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