Oxidative stability of refrigerated fish pates containing loquat seed extract

Piccolo, Jaqueline; Daniel, Ana Paula; Klein, Bruna; Ferreira, Lauren Fresinghelli; Ruviaro, Amanda Roggia; Emanuelli, Tatiana; Kubota, Ernesto Hashime

doi:10.1590/0103-8478cr20140066

Cited by 5 publications

(4 citation statements)

References 18 publications

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“…Assim, pode-se sugerir que o tempo de armazenamento dos patês não foi longo o suficiente para que houvesse a produção de compostos secundários da oxidação lipídica, já que os valores de TBARS ficaram bem inferiores a este limite. Fato semelhante foi observado no estudo de Piccolo et al (2014), que investigou os efeitos de extratos hidroetanólicos de semente de Eriobotrya japonica na oxidação lipídica de patês a base de carne de pescado armazenados refrigerados. Os resultados mostraram que nas concentrações testadas, os extratos não foram capazes de inibir ou reduzir as reações de oxidação.…”

Section: Iat 5%unclassified

INFUSÃO DE Aloysia triphylla: EFEITOS OPOSTOS EM UM TESTE DE ATIVIDADE ANTIOXIDANTE IN VITRO E NA ESTABILIDADE OXIDATIVA DE PATÊS DE PESCADO REFRIGERADOS

Ferreira

Daniel

Piccolo

et al. 2017

BCEPPA

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Section: Iat 5%unclassified

INFUSÃO DE Aloysia triphylla: EFEITOS OPOSTOS EM UM TESTE DE ATIVIDADE ANTIOXIDANTE IN VITRO E NA ESTABILIDADE OXIDATIVA DE PATÊS DE PESCADO REFRIGERADOS

Ferreira

Daniel

Piccolo

et al. 2017

BCEPPA

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“…The combination of liquid smoke nanocapsules applied to the catfish fillet was able to inhibit the oxidation of fat. The decreasing of TBA value indicated that the secondary oxidation products formation which not detected with TBA value (Piccolo et al, 2014).…”

Section: Thiobarbituric Acid (Tba) Analysismentioning

confidence: 88%

“…The TBA value of catfish fillet during storage was presented in Figure 3. TBA measured the amount of malonadehid which is the final product of fat oxidation (Piccolo et al, 2014). Based of figure 3, it could be seen that the TBA value of catfish fillet increased until 4 days of storage, for storage of room temperature from 3.53 mg malonaldehid/kg to 4.73 mg malonaldehid/kg.…”

Section: Thiobarbituric Acid (Tba) Analysismentioning

confidence: 95%

THE EFFECT OF ANTIOXIDANT AND ANTIBACTERIAL LIQUID SMOKE NANOCAPSULES ON CATFISH FILLET (Pangasius sp.) DURING STORAGE AT ROOM TEMPERATURE AND COLD TEMPERATURE

2019

CRPJFST

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The purpose of this study was to determine the effect of antioxidant and antibacterial of liquid smoke nanocapsules on a catfish filet (Pangasius sp.). A combination of liquid smoke (corncob and coconut shell) were processed into nanocapsules using three encapsulan i.e: gum arabic, maltodextrin, and alginate with a ratio of 1/6: 4/6: 1/6 each. Liquid smoke nanocapsules was containing total phenolic content, carbonyl, and Radical Scavanging Activity, there were 3.682 mg GAE/g, 3.439%, and 91.348%, respectively. Liquid smoke nanocapsules was applied to the catfish and stored at room temperature (28 o C±2 o C) and cold temperature (5 o C). Observations were made on days 0, 2, 4, 6, 8, and 10 to parameter PV, TBA, TVBN and TPC. The results showed that liquid smoke nanocapsules could effectively inhibit the oxidation of fat catfish showed with PV and TBA acceptable. Liquid smoke nanocapsules was also capable of inhibiting the activity of microbes, indicated by the value of TVBN and TPC which were still below standard at all temperatures and long storage time.

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“…Thiobarbituric acid reactive substances of fried fish crackers with resistant starch: Secondary lipid oxidation is measured based on the TBARS value which is an index of Malonaldehyde (MDA) concentration. MDA is one of the main end products of lipid oxidation (Piccolo et al, 2014). The formation of TBARS during storage of fried fish crackers with RS is shown in Fig.…”

Section: Lipid Extractability Of Fried Fish Crackers With Resistant Starchmentioning

confidence: 99%

Effect of Addition of Resistant Starch on Oxidative Stability of Fried Fish Crackers as Influenced by Storage Temperatures and Packaging Materials

Idris¹,

Ibadullah²,

Mustapha³

et al. 2018

AJFST

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The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, packed into two types of packaging with four different layers of packaging material; (i) polyethylene terephthalate-polyethylene-aluminium-linear low density polyethylene and (ii) oriented polypropylene-polyethylene-metallized polyethylene terephthalate-linear low density polyethylene and stored at 25, 40 and 60°C for 12 weeks. The linear expansion and oil absorption of the fried fish cracker were 58.00 ± 3.46% and 12.60 ± 1.34% respectively. Physical analyses showed an increase in moisture contents (from 2.75-3.47% to 4.08-4.54%), water activities (0.297 to 0.436aw) and a* and b* values (5.27 to 9.14% and 21.09 to 25.27%, respectively), while a decrease in L* value (from 63 to 58%), hardness (from 2.110 to 1.117 kg) and crispiness (from 12.46 to 8.18 kg/sec) throughout 12 weeks of storage at all temperatures tested. The lipid yield of the crackers increased during the storage time and the concentrations of conjugated dienes and thiobarbituric acid reactive substances showed a gradual increase and decrease, respectively. These results showed that the fried fish crackers in the storage study had undergone lipid oxidation where physical and chemical deterioration were observed and measured. In conclusion, the addition of one part of resistant starch in crackers has given positive effect on the stability of the resulting fried fish crackers.

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Oxidative stability of refrigerated fish pates containing loquat seed extract

Abstract: This study investigated the effects of hydroethanolic E. japonica seed extracts (EJSE) as inhibitors of lipid and protein

Cited by 5 publications

References 18 publications

INFUSÃO DE Aloysia triphylla: EFEITOS OPOSTOS EM UM TESTE DE ATIVIDADE ANTIOXIDANTE IN VITRO E NA ESTABILIDADE OXIDATIVA DE PATÊS DE PESCADO REFRIGERADOS

INFUSÃO DE Aloysia triphylla: EFEITOS OPOSTOS EM UM TESTE DE ATIVIDADE ANTIOXIDANTE IN VITRO E NA ESTABILIDADE OXIDATIVA DE PATÊS DE PESCADO REFRIGERADOS

THE EFFECT OF ANTIOXIDANT AND ANTIBACTERIAL LIQUID SMOKE NANOCAPSULES ON CATFISH FILLET (Pangasius sp.) DURING STORAGE AT ROOM TEMPERATURE AND COLD TEMPERATURE

Effect of Addition of Resistant Starch on Oxidative Stability of Fried Fish Crackers as Influenced by Storage Temperatures and Packaging Materials

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