Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Veras |
Texto Completo: | https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526 |
Resumo: | This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnospora was chosen for the application of the edible coating, as it presents greater efficiency in in vitro tests. The fillets were divided into four groups: SA1% + PG (1% sodium alginate solution + 20 mg mL-1 of Padina gymnospora), SA1% + BHT (1% sodium alginate solution + 100 mg mL-1 of butylated hydroxytoluene), SA1% (control) and uncoated fillets. The SA1% + PG group showed lesser lipid oxidation (0.80 ± 0.08 mg MDA kg-1) than the uncoated group (2.10 ± 0.36 mg MDA kg-1), without statistical difference from the value observed for containing BHT group (0.94 ± 0.07 mg MDA kg-1). At 120 days, the group SA1% + PG reduced the count of psychrotrophic bacteria by 2-log cycles (p < 0.05). The colour of samples from SA1% + PG group was statistically different from that of other groups (p < 0.05), and influenced the acceptability of the coated fillets. The edible coating containing P. gymnospora extract may have potential application for the storage of perishable products such as fish, owing to its ability to reduce microbial load and lipid oxidation. |
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Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamentoThis study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnThis study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnospora was chosen for the application of the edible coating, as it presents greater efficiency in in vitro tests. The fillets were divided into four groups: SA1% + PG (1% sodium alginate solution + 20 mg mL-1 of Padina gymnospora), SA1% + BHT (1% sodium alginate solution + 100 mg mL-1 of butylated hydroxytoluene), SA1% (control) and uncoated fillets. The SA1% + PG group showed lesser lipid oxidation (0.80 ± 0.08 mg MDA kg-1) than the uncoated group (2.10 ± 0.36 mg MDA kg-1), without statistical difference from the value observed for containing BHT group (0.94 ± 0.07 mg MDA kg-1). At 120 days, the group SA1% + PG reduced the count of psychrotrophic bacteria by 2-log cycles (p < 0.05). The colour of samples from SA1% + PG group was statistically different from that of other groups (p < 0.05), and influenced the acceptability of the coated fillets. The edible coating containing P. gymnospora extract may have potential application for the storage of perishable products such as fish, owing to its ability to reduce microbial load and lipid oxidation.Brazilian Journals Publicações de Periódicos e Editora Ltda.2020-03-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/752610.34117/bjdv6n3-132Brazilian Journal of Development; Vol. 6 No. 3 (2020); 11487-11509Brazilian Journal of Development; Vol. 6 Núm. 3 (2020); 11487-11509Brazilian Journal of Development; v. 6 n. 3 (2020); 11487-115092525-8761reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZenghttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526/6552Copyright (c) 2020 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessRodrigues, Antônia Vicentina NunesBraga, Simone TelesSilva, FranceliFerreira, Mariza AlvesMacedo, Carla FernandesEvangelista-Barreto, Norma Suely2020-05-27T17:55:16Zoai:ojs2.ojs.brazilianjournals.com.br:article/7526Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:05:25.067120Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false |
dc.title.none.fl_str_mv |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento |
title |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento |
spellingShingle |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento Rodrigues, Antônia Vicentina Nunes This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymn |
title_short |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento |
title_full |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento |
title_fullStr |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento |
title_full_unstemmed |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento |
title_sort |
Oxidative and microbial stability of sea bass fillets containing Padina gymnospora extract stored under frozen conditions / Estabilidade oxidativa e microbiana de filés de robalo contendo extrato de Padina gymnospora armazenados sob congelamento |
author |
Rodrigues, Antônia Vicentina Nunes |
author_facet |
Rodrigues, Antônia Vicentina Nunes Braga, Simone Teles Silva, Franceli Ferreira, Mariza Alves Macedo, Carla Fernandes Evangelista-Barreto, Norma Suely |
author_role |
author |
author2 |
Braga, Simone Teles Silva, Franceli Ferreira, Mariza Alves Macedo, Carla Fernandes Evangelista-Barreto, Norma Suely |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Rodrigues, Antônia Vicentina Nunes Braga, Simone Teles Silva, Franceli Ferreira, Mariza Alves Macedo, Carla Fernandes Evangelista-Barreto, Norma Suely |
dc.subject.por.fl_str_mv |
This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymn |
topic |
This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymn |
description |
This study evaluated the antioxidant and antimicrobial activities of ethanolic extracts from five species of red and brown algae. The best algae were used to prepare an edible coating for sea bass (Centropomus undecimalis) fillets. The species Padina gymnospora was chosen for the application of the edible coating, as it presents greater efficiency in in vitro tests. The fillets were divided into four groups: SA1% + PG (1% sodium alginate solution + 20 mg mL-1 of Padina gymnospora), SA1% + BHT (1% sodium alginate solution + 100 mg mL-1 of butylated hydroxytoluene), SA1% (control) and uncoated fillets. The SA1% + PG group showed lesser lipid oxidation (0.80 ± 0.08 mg MDA kg-1) than the uncoated group (2.10 ± 0.36 mg MDA kg-1), without statistical difference from the value observed for containing BHT group (0.94 ± 0.07 mg MDA kg-1). At 120 days, the group SA1% + PG reduced the count of psychrotrophic bacteria by 2-log cycles (p < 0.05). The colour of samples from SA1% + PG group was statistically different from that of other groups (p < 0.05), and influenced the acceptability of the coated fillets. The edible coating containing P. gymnospora extract may have potential application for the storage of perishable products such as fish, owing to its ability to reduce microbial load and lipid oxidation. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-10 |
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://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526 10.34117/bjdv6n3-132 |
url |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526 |
identifier_str_mv |
10.34117/bjdv6n3-132 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7526/6552 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Brazilian Journal of Development info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Brazilian Journal of Development |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
dc.source.none.fl_str_mv |
Brazilian Journal of Development; Vol. 6 No. 3 (2020); 11487-11509 Brazilian Journal of Development; Vol. 6 Núm. 3 (2020); 11487-11509 Brazilian Journal of Development; v. 6 n. 3 (2020); 11487-11509 2525-8761 reponame:Revista Veras instname:Instituto Superior de Educação Vera Cruz (VeraCruz) instacron:VERACRUZ |
instname_str |
Instituto Superior de Educação Vera Cruz (VeraCruz) |
instacron_str |
VERACRUZ |
institution |
VERACRUZ |
reponame_str |
Revista Veras |
collection |
Revista Veras |
repository.name.fl_str_mv |
Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz) |
repository.mail.fl_str_mv |
||revistaveras@veracruz.edu.br |
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1813645442327511040 |