DOI: 10.17265/2159-5828/2018.06.005
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Graziele Gustinelli, Thiago Tetsuo Ushizima, Léa Silvia Sant´Ana

Abstract: Salting is a traditional process to preserve food, while news species have been salted showing good results. However, salt accelerates lipid oxidation, influencing shelf-life of salted products. Using of antioxidants increases salted and/or desalted products shelf-life. Among the antioxidants employed in food industry spices have shown satisfactory results. In this work aqueous basil extract (Ocimunbasilicum) in pintachara salt was used. Pintachara is a hybrid of pintado and cachara (genus Pseudoplatystoma) wh…

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