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

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dc.contributor.authordos Santos Fogaça, Fabíola Helena [UNESP]
dc.contributor.authorSant'Ana, Léa Silvia [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:22:33Z
dc.date.available2014-05-27T11:22:33Z
dc.date.issued2007-07-20
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.en
dc.description.affiliationUniversidade Estadual Paulista UNESP Centro de Aqüicultura, Botucatu, SP
dc.description.affiliationUnespUniversidade Estadual Paulista UNESP Centro de Aqüicultura, Botucatu, SP
dc.format.extent1214-1218
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2007.02.032
dc.identifier.citationFood Chemistry, v. 105, n. 3, p. 1214-1218, 2007.
dc.identifier.doi10.1016/j.foodchem.2007.02.032
dc.identifier.issn0308-8146
dc.identifier.scopus2-s2.0-34447523997
dc.identifier.urihttp://hdl.handle.net/11449/69799
dc.identifier.wosWOS:000249061700044
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectα-Tocopherolen
dc.subjectAntioxidanten
dc.subjectChemical compositionen
dc.subjectFrozen storageen
dc.subjectSupplementationen
dc.subjectTilapiaen
dc.subjectlipiden
dc.subjectthiobarbituric acid reactive substanceen
dc.subjecttocopherolen
dc.subjectantioxidant activityen
dc.subjectfood freezingen
dc.subjectfood qualityen
dc.subjectlipid degradationen
dc.subjectlipid oxidationen
dc.subjectmolecular stabilityen
dc.subjectOreochromis niloticusen
dc.titleTocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgersen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dspace.entity.typePublication

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Jaboticabal - CAUNESP - Centro de Aquicultura da Unesp