Influência do alecrim (Rosmarinus officinallis L.) na atividade de água e oxidação lipídica de peixes de uma espécie de tilápia (Oreochromis ssp-var. vermelha Flórida) submetidos à salga

• Autor(a) principal: Sant'Ana, L. S. [UNESP]
• Data de Publicação: 2003
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.ibb.unesp.br/Home/Departamentos/Botanica/RBPM-RevistaBrasileiradePlantasMedicinais/artigo9_v6_n1.pdf; http://hdl.handle.net/11449/67435
• topic: Lipid oxidation; Rosemary; Salting fish; Tilapia; Water activity; plant extract; sodium chloride; thiobarbituric acid reactive substance; tocopherol; ash; controlled study; fish; lipid oxidation; moisture; nonhuman; plant leaf; rosemary; spice; water content; Fraxinus; Oreochromis; Rosmarinus; Rosmarinus officinalis

Salting have been a very utilized fish conservation method, however only in the last years the basic mechanism involved in salting fish has been understood. The objectives of this study were determine the addition in brine salt of rosemary leaves, rosemary extracts and tocopherol, and your action in the followed parameters: water activity (Aw), moisture, ash, salt content and TBARS. The results showed that the addition of antioxidants was difficulted the salt absorption, however didn't have differences between rosemary or tocopherol use. In the salting time of 3 hours the values of Aw and salt levels, was respectively: 0.77±0.01 and 14.42±1.69. for control treatment; 0.85±0.02 and 9.09±1.39for rosemary filtrate; 0.78±0.03 and 10.63±0.69 rosemary without filtrating and 0.85±0.02 and 11.96±1.78 tocopherol, showed that didn't grow indigenous bacterias. Lipid oxidation was evaluated by TBARS and the results showed the oxidative effect of salt and the pro oxidant effects of alls antioxidants used in brine salting.