2024-03-29T04:38:17Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/516922016-02-17T08:01:11Zcom_10261_47com_10261_8col_10261_300
Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment
Aubourg, Santiago P.
Lugasi, Andrea
Hóvári, Judit
Piñeiro, Carmen
Lebovics, Vera
Jakóczi, Iván
Horse mackerel
Frozen storage
Plant extract
Lipids
Proteins
Sensory analyses
Shelf-life
6 páginas, 3 tablas, 6 figuras
We investigated the effect of a commercial plant extract, Rosmol-P (RP) on the stability of fish during frozen storage. Horse mackerel (Trachurus trachurus) fillets were soaked in water (water control) and 2 RP concentrations (RP-1 = 0.333%; RP-2 = 1.333%) and compared with untreated fillets (blank control). Fluorescence detection and thiobarbituric acid index showed a lower oxidation development for both RP treatments than for both controls, especially in the case of the highest concentration (RP-2). The decrease in glutathione peroxi-dase activity was found to be slower in the case of the RP-2 treatment. The sensory analysis showed an increased shelf-life according to the sequence blank control < water control > RP-1, RP-2.
2012-06-18T08:19:53Z
2012-06-18T08:19:53Z
2004
artículo
Journal of Food Science 69(2): 136-141 (2004)
0022-1147
http://hdl.handle.net/10261/51692
10.1111/j.1365-2621.2004.tb15505.x
1750-3841
eng
http://dx.doi.org/10.1111/j.1365-2621.2004.tb15505.x
openAccess
John Wiley & Sons