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Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation
(2005)
Hydrolytic and oxidative rancidity development and its effect on quality loss were studied in frozen mackerel (Scomber scombrus) by biochemical and sensory indices. The effect of the lipid content on fish damage at a ...
Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): effect of antioxidant composition supplied in the diet
(2009)
A commercial diet including synthetic antioxidants (BHT-ethoxyquin mixture) (diet I) was provided to coho salmon (Oncorhynchus kisutch) in parallel with two diets including natural antioxidants (tocopherol isomers rich ...
Controle da oxidação lipídica em ração para tilápia do nilo
(2016-09-01)
The purpose of this research was to investigate the progress of the rancidity in Nile tilapia diets containing bacterial biomass of Rubrivivax gelatinosus. Six experimental treatments comprised basal diet (negative control), ...
Preservative effect of algae extracts on lipid composition and rancidity development in brine-canned Atlantic chub mackerel (Scomber colias)
(Wiley VCH Verlag, 2019-08)
This research focuses on the lipid fraction and the rancidity stability of commercial canned Atlantic Chub mackerel (Scomber colias). For it, two different concentrations of aqueous extracts of two abundant algae (Fucus ...
Optimisation of rancidity stability in long-chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by-product
(Blackwell Publishing Ltd, 2017)
© 2017 Institute of Food Science and Technology This research was focused on the production of polyunsaturated fatty acid concentrates from a farmed rainbow trout (Oncorhynchus mykiss) by-product (i.e. belly muscle). The ...
Production and use of microbial biomass helping sustainability in tilapia production chain
(2019-09-01)
In this study, the cultivation of Rubrivivax gelatinosus in fish industry effluent was carried out to cause the depollution of the by-product and generate a protein–carotenoid-rich biomass suitable to be used in tilapia ...
Effects of moisture and extrusion temperatures on the oxidative stability of milling oat products with granularity below 532 mu m
(Inst Tecnologia ParanaCuritiba-paranaBrasil, 1998)
Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat
(SPRINGER, 2011)
Aqueous extract of mate (dried leaves of Ilex paraguariensis) added to drinking water for broilers for the last 14 days prior to slaughter did not affect performance at 25 days of age, but improved oxidative stability of ...
Substituição de nitrito de sódio por extrato vegetal na elaboração de produto cárneo cozido enlatado
(Universidade Estadual Paulista (Unesp), 2021-10-19)
A pesquisa caracterizou aspectos sensoriais, físicos e químicos do produto Canned Corned Beef (CCB) elaborado com extrato de aipo em substituição ao aditivo sintético nitrito de sódio. Foram conduzidos testes com cinco ...