The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/24136 |
Resumo: | The aim of this study was to evaluate antioxidant compounds in the glazing process for the conservation of tilapia fillets. For this, four treatments were tested: control (without addition of antioxidants), butyl-hydroxy-toluene (BHT), turmeric and β-carotene. The addition of antioxidants was done along with the glazing process, then the fillets were refrigerated for 10 days. Proximate composition, biochemical and lipid peroxidation analyzes were performed on the fifth day and at the end of the experiments (tenth day). The use of turmeric or β-carotene resulted in a lower amount of ammonia (1.06±0.10 and 1.42±0.07 µmol/g, respectively), indicating a lower putrefaction process, compared to the use of BHT (2.32±0.09). In the analysis of TBARS there was a decrease, around 50%, in fillets submitted to treatments with turmeric or β-carotene (1.71±0.51 and 1.87±0.32 nmol MDA/mg protein, respectively) compared to the control (without antioxidant). The results prove the importance of using antioxidants, such as turmeric and β-carotene, which acted by improving conservation (decreasing the action of reactive species and putrefaction), contributing to a better physicochemical quality of the fillet. The use of antioxidants in the glazing of fillets is recommended, such as β-carotene and turmeric, which, as they are natural, could be better options for use in fish processing when compared to synthetic products. |
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The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets El proceso de glaciación asociado a los antioxidantes naturales mejora la conservación de los filetes de tilapia del NiloO processo de glaciamento associado a antioxidantes naturais melhora a conservação de filés de tilápia do Niloβ-carotenoCúrcumaOreochromis niloticusProcessamento de peixes.β-caroteneTurmericOreochromis niloticusFish processing.β-carotenoCúrcumaOreochromis niloticusProcesamiento de pescado.The aim of this study was to evaluate antioxidant compounds in the glazing process for the conservation of tilapia fillets. For this, four treatments were tested: control (without addition of antioxidants), butyl-hydroxy-toluene (BHT), turmeric and β-carotene. The addition of antioxidants was done along with the glazing process, then the fillets were refrigerated for 10 days. Proximate composition, biochemical and lipid peroxidation analyzes were performed on the fifth day and at the end of the experiments (tenth day). The use of turmeric or β-carotene resulted in a lower amount of ammonia (1.06±0.10 and 1.42±0.07 µmol/g, respectively), indicating a lower putrefaction process, compared to the use of BHT (2.32±0.09). In the analysis of TBARS there was a decrease, around 50%, in fillets submitted to treatments with turmeric or β-carotene (1.71±0.51 and 1.87±0.32 nmol MDA/mg protein, respectively) compared to the control (without antioxidant). The results prove the importance of using antioxidants, such as turmeric and β-carotene, which acted by improving conservation (decreasing the action of reactive species and putrefaction), contributing to a better physicochemical quality of the fillet. The use of antioxidants in the glazing of fillets is recommended, such as β-carotene and turmeric, which, as they are natural, could be better options for use in fish processing when compared to synthetic products.El objetivo de este estudio fue evaluar compuestos antioxidantes en el glaseado para la conservación de filetes de tilapia. Para ello, se probaron cuatro tratamientos: control (sin adición de antioxidantes), butil-hidroxi-tolueno (BHT), cúrcuma y β-caroteno. La adición de antioxidantes se realizó en el momento del proceso del glaseado, luego los archivos se refrigeraron durante 10 días. Los análisis de composición próxima, bioquímica y de peroxidación lipídica se realizaron al quinto día y al final del experimento (décimo día). El uso de cúrcuma o β-caroteno resultó en una menor cantidad de amoníaco (1,06 ± 0,10 y 1,42 ± 0,07 µmol/g, respectivamente), lo que indica un proceso de putrefacción menos acelerado, en comparación con el uso de BHT (2,32 ± 0.09). En el análisis de TBARS hubo una disminución, alrededor del 50%, en los filetes sometidos a tratamientos con cúrcuma o β-caroteno (1,71 ± 0,51 y 1,87 ± 0,32 nmol MDA/mg proteína, respectivamente) en comparación con control (sin antioxidante). Los resultados demuestran la importancia del uso de antioxidantes, como la cúrcuma y el β-caroteno, que actuaron mejorando la conservación (disminuyendo la acción de las especies reactivas y la putrefacción), contribuyendo a una mejor calidad físico química del filete. Se recomienda el uso de antioxidantes en el glaseado de filetes, como el β-caroteno y la cúrcuma, que por ser naturales serían mejores opciones para su uso en el procesamiento del pescado en comparación con los productos sintéticos.O objetivo deste estudo foi avaliar compostos antioxidantes no processo de glaciamento para a conservação de filés de tilápia. Para isso, foram testados quatro tratamentos: controle (sem adição de antioxidantes), butil-hidroxi-tolueno (BHT), cúrcuma e β-caroteno. A adição dos antioxidantes foi feita no momento do glaciamento. Em seguida, os filés foram refrigerados durante 10 dias. Foram realizadas análises de composição centesimal, bioquímicas e de peroxidação lipídica no quinto dia e ao final dos experimentos (décimo dia). O uso de cúrcuma ou de β-caroteno resultou numa menor quantidade de amônia (1,06±0,10 e 1,42±0,07 µmol/g, respectivamente), indicando um processo de putrefação menos acelerado, comparativamente ao uso de BHT (2,32±0,09). Na análise de substâncias reativas ao ácido tiobarbitúrico houve um decréscimo, em torno de 50%, nos filés submetidos aos tratamentos com cúrcuma ou β-caroteno (1,71±0,51 e 1,87±0,32 nmol MDA/mg proteína, respectivamente) comparados ao controle (sem antioxidante). Os resultados comprovam a importância do uso de antioxidantes, como cúrcuma e β-caroteno, que agiram melhorando a conservação (diminuindo a ação de espécies reativas e a putrefação), contribuindo para uma melhor qualidade físico-química do filé. Recomenda-se a utilização de antioxidantes no glaciamento dos filés, como o β-caroteno e a cúrcuma, que, por serem naturais, seriam melhores opções para a utilização no processamento do pescado quando comparados à produtos sintéticos.Research, Society and Development2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2413610.33448/rsd-v11i1.24136Research, Society and Development; Vol. 11 No. 1; e1411124136Research, Society and Development; Vol. 11 Núm. 1; e1411124136Research, Society and Development; v. 11 n. 1; e14111241362525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/24136/21580Copyright (c) 2022 Adelita Rabaioli; Eduardo Kelm Battisti; Nilce Coelho Peixoto; Juliano Uczay; Carla Cristina Bauermann Brasil; Luiza Beatriz Hermes; Rafael Lazzarihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRabaioli, Adelita Battisti, Eduardo Kelm Peixoto, Nilce Coelho Uczay, Juliano Brasil, Carla Cristina Bauermann Hermes, Luiza Beatriz Lazzari, Rafael 2022-01-16T18:08:18Zoai:ojs.pkp.sfu.ca:article/24136Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:47.523682Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets El proceso de glaciación asociado a los antioxidantes naturales mejora la conservación de los filetes de tilapia del Nilo O processo de glaciamento associado a antioxidantes naturais melhora a conservação de filés de tilápia do Nilo |
title |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets |
spellingShingle |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets Rabaioli, Adelita β-caroteno Cúrcuma Oreochromis niloticus Processamento de peixes. β-carotene Turmeric Oreochromis niloticus Fish processing. β-caroteno Cúrcuma Oreochromis niloticus Procesamiento de pescado. |
title_short |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets |
title_full |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets |
title_fullStr |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets |
title_full_unstemmed |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets |
title_sort |
The glazing process associated with natural antioxidants improves the conservation of Nile tilapia fillets |
author |
Rabaioli, Adelita |
author_facet |
Rabaioli, Adelita Battisti, Eduardo Kelm Peixoto, Nilce Coelho Uczay, Juliano Brasil, Carla Cristina Bauermann Hermes, Luiza Beatriz Lazzari, Rafael |
author_role |
author |
author2 |
Battisti, Eduardo Kelm Peixoto, Nilce Coelho Uczay, Juliano Brasil, Carla Cristina Bauermann Hermes, Luiza Beatriz Lazzari, Rafael |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Rabaioli, Adelita Battisti, Eduardo Kelm Peixoto, Nilce Coelho Uczay, Juliano Brasil, Carla Cristina Bauermann Hermes, Luiza Beatriz Lazzari, Rafael |
dc.subject.por.fl_str_mv |
β-caroteno Cúrcuma Oreochromis niloticus Processamento de peixes. β-carotene Turmeric Oreochromis niloticus Fish processing. β-caroteno Cúrcuma Oreochromis niloticus Procesamiento de pescado. |
topic |
β-caroteno Cúrcuma Oreochromis niloticus Processamento de peixes. β-carotene Turmeric Oreochromis niloticus Fish processing. β-caroteno Cúrcuma Oreochromis niloticus Procesamiento de pescado. |
description |
The aim of this study was to evaluate antioxidant compounds in the glazing process for the conservation of tilapia fillets. For this, four treatments were tested: control (without addition of antioxidants), butyl-hydroxy-toluene (BHT), turmeric and β-carotene. The addition of antioxidants was done along with the glazing process, then the fillets were refrigerated for 10 days. Proximate composition, biochemical and lipid peroxidation analyzes were performed on the fifth day and at the end of the experiments (tenth day). The use of turmeric or β-carotene resulted in a lower amount of ammonia (1.06±0.10 and 1.42±0.07 µmol/g, respectively), indicating a lower putrefaction process, compared to the use of BHT (2.32±0.09). In the analysis of TBARS there was a decrease, around 50%, in fillets submitted to treatments with turmeric or β-carotene (1.71±0.51 and 1.87±0.32 nmol MDA/mg protein, respectively) compared to the control (without antioxidant). The results prove the importance of using antioxidants, such as turmeric and β-carotene, which acted by improving conservation (decreasing the action of reactive species and putrefaction), contributing to a better physicochemical quality of the fillet. The use of antioxidants in the glazing of fillets is recommended, such as β-carotene and turmeric, which, as they are natural, could be better options for use in fish processing when compared to synthetic products. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/24136 10.33448/rsd-v11i1.24136 |
url |
https://rsdjournal.org/index.php/rsd/article/view/24136 |
identifier_str_mv |
10.33448/rsd-v11i1.24136 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/24136/21580 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 1; e1411124136 Research, Society and Development; Vol. 11 Núm. 1; e1411124136 Research, Society and Development; v. 11 n. 1; e1411124136 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052791300030464 |