English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/170287
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

The effect of glazing based on saponin-free quinoa (Chenopodium quinoa) extract on the lipid quality of frozen fatty fish

AutorTrigo, Marcos ; Rodríguez, Alicia; Dovale, Gretel; Pastén, Alexis; Vega-Gálvez, Antonio; Aubourg, Santiago P.
Palabras claveFrozen mackerel
Glazing
Chenopodium quinoa
Saponin
Rancidity stability
Fecha de publicación2018
EditorElsevier
CitaciónLWT - Food Science and Technology 98: 231-236 (2018)
ResumenThis study focussed on the rancidity stability of frozen fatty fish. Its basic objective was to investigate the effect of a glazing system including a saponin-free quinoa (Chenopodium quinoa) extract during the frozen storage of Atlantic mackerel (Scomber scombrus). For it, two different concentrations of 80% aq. (v/v) ethanol quinoa extracts (0.45 and 1.36 g lyophilised quinoa L−1 solution, respectively) were tested and compared with two control treatments (water glazing and non-glazing conditions). Chemical and sensory changes were monitored for a 8-month frozen storage. An inhibitory effect (p < 0.05) of the glazing system including the most concentrated saponin-free quinoa extract was observed on the lipid hydrolysis (free fatty acid formation) evolution and on the formation of secondary (thiobarbituric acid reactive substances) and tertiary (fluorescent compounds) lipid oxidation compounds. A sensory quality enhancement and shelf life increase was obtained in fish submitted to glazing conditions including the most concentrated quinoa extract in agreement to raw (gills and muscle odour) and cooked (muscle odour) descriptors. A novel quinoa-glazing system is proposed, this avoiding the inconveniences of the saponin compounds presence
Descripción6 pages, 2 figures, 2 tables
Versión del editorhttps://doi.org/10.1016/j.lwt.2018.08.031
URIhttp://hdl.handle.net/10261/170287
DOI10.1016/j.lwt.2018.08.031
ISSN0023-6438
Aparece en las colecciones: (IIM) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Effect_glazing_2018.pdf Embargado hasta 1 de diciembre de 2019641,5 kBAdobe PDFVista previa
Visualizar/Abrir     Petición de una copia
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.