Estabilidade lipídica de filés de carpa húngara congelados tratados com extratos de Lippia alba

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Abstract

The effect of sprinkling with Lippia alba extracts was evaluated on the lipid stability of common carp fillets stored at -18±2°C. Fillets that received no treatment (no spray control) or that were sprayed (1mL 10g -1 fillet) with distilled water (water control) or with hydro-methanolic or aqueous extract of L. alba (0.10g mL -1) were evaluated immediately (time zero) and after 90 and 180 days. Regardless of the storage time, the hydro-methanolic extract reduced the conjugated dienes (CD) values of fillets compared to the other treatments, and reduced the free fatty acid levels at 90 days (P<0.05). The aqueous extract caused higher peroxide value after 180 days of frozen storage compared to the other treatments (P<0.05). The hydro-methanolic and aqueous extracts reduced thiobarbituric acid reactive substances (TBARS) values after 180 days compared to the non-treated fillets or to the water-sprayed fillets (P<0.05). Both extracts have delayed lipid oxidation. While the aqueous L. alba extract delayed the degradation of primary oxidation products (peroxides) into secondary products (TBARS), the hydro-methanolic extract was more efficient as it inhibited both the CD and peroxide formation and its degradation into secondary products (TBARS).

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de Lima Veeck, A. P., Roggia Ruviaro, B. K. A., Quatrin, A., Ferreira, L. F., Daniel, A. P., Piccolo, J., … Emanuelli, T. (2015). Estabilidade lipídica de filés de carpa húngara congelados tratados com extratos de Lippia alba. Ciencia Rural, 45(6), 1113–1119. https://doi.org/10.1590/0103-8478cr20140785

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