Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:22:33Z
dc.date.available2014-05-27T11:22:33Z
dc.date.created2014-05-27T11:22:33Z
dc.date.issued2007-07-20
dc.identifierFood Chemistry, v. 105, n. 3, p. 1214-1218, 2007.
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11449/69799
dc.identifier10.1016/j.foodchem.2007.02.032
dc.identifierWOS:000249061700044
dc.identifier2-s2.0-34447523997
dc.description.abstractPresence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of α-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in α-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition. © 2007 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.relationFood Chemistry
dc.relation4.946
dc.relation1,793
dc.rightsAcesso restrito
dc.sourceScopus
dc.subjectα-Tocopherol
dc.subjectAntioxidant
dc.subjectChemical composition
dc.subjectFrozen storage
dc.subjectSupplementation
dc.subjectTilapia
dc.subjectlipid
dc.subjectthiobarbituric acid reactive substance
dc.subjecttocopherol
dc.subjectantioxidant activity
dc.subjectfood freezing
dc.subjectfood quality
dc.subjectlipid degradation
dc.subjectlipid oxidation
dc.subjectmolecular stability
dc.subjectOreochromis niloticus
dc.titleTocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers
dc.typeArtículos de revistas


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