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Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment

AutorAubourg, Santiago P. ; Lugasi, Andrea; Hóvári, Judit; Piñeiro, Carmen ; Lebovics, Vera; Jakóczi, Iván
Palabras claveHorse mackerel
Frozen storage
Plant extract
Lipids
Proteins
Sensory analyses
Shelf-life
Fecha de publicación2004
EditorJohn Wiley & Sons
CitaciónJournal of Food Science 69(2): 136-141 (2004)
ResumenWe 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.
Descripción6 páginas, 3 tablas, 6 figuras
Versión del editorhttp://dx.doi.org/10.1111/j.1365-2621.2004.tb15505.x
URIhttp://hdl.handle.net/10261/51692
DOI10.1111/j.1365-2621.2004.tb15505.x
ISSN0022-1147
E-ISSN1750-3841
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