Atividade antioxidante e antimicrobiana do alecrim (Rosmarinus officinalis L.) em filés de tilápia (Oreochromis ssp) salgados secos durante o armazenamento congelado

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dc.contributor.authorAfonso, M. S. [UNESP]
dc.contributor.authorSant'Ana, L. S. [UNESP]
dc.contributor.authorPinto, J. P A N [UNESP]
dc.contributor.authorXimenes, B. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:23:49Z
dc.date.available2014-05-27T11:23:49Z
dc.date.issued2008-12-01
dc.description.abstractRosemary (Rosmarinus officinalis L.) is a spice from Lamiaceae family known since ancient times because its medicinal effects and, currently, several studies have pointed its antioxidant and antimicrobian effects. Lipid oxidation is a problem in food production because proceed the lost of organoleptical and nutritional qualities so required in Market. Fish salting is an ancient conservation method that expect reduce water activity and, consequently, microorganism growth in food, except halophillic bacteria. In the meantime, the inconvenient of this procedure is that the salt accelerates tissue's lipid oxidation. The aim of this work was evaluate the antioxidative and antimicrobian effects by treatment and pre treatment with rosemary (Rosmarinus officinalis L.) aqueous extract in dry salted tilapia fillets, storaged in freezing temperatures. To follow the oxidative, dry salted tilapia fillets were treated or pre treated with rosemary natural extract and storage at -18°C for 240 days. Analisys of 2-thiobarbituric acid reactive substances (TBARS), soluble nitrogen in trichloroacetic acid (TCA), water activity and microbiology were done. The pre treatment (3.39±0,53) and the treatment with rosemary (3.31±0.79) had oxidative index twice lower than the control treatment (6.14±1.21) in the last time of the research. The microbiological rosemary analisys showed count levels of resistant microorganisms to salt (2.0×103CFU/g of sample), whom causes the initial fillets contamination. The microbiological counts remained invariable in all groups during storage periods.en
dc.description.affiliationInstituto de Biociências UNESP Campus de Botucatu
dc.description.affiliationFaculdade de Ciências Agronômicas UNESP Campus de Botucatu
dc.description.affiliationFaculdade de Medicina Veterinária e Zootecnia UNESP Campus de Botucatu
dc.description.affiliationUnespInstituto de Biociências UNESP Campus de Botucatu
dc.description.affiliationUnespFaculdade de Ciências Agronômicas UNESP Campus de Botucatu
dc.description.affiliationUnespFaculdade de Medicina Veterinária e Zootecnia UNESP Campus de Botucatu
dc.format.extent12-17
dc.identifier.citationRevista Brasileira de Plantas Medicinais, v. 10, n. 2, p. 12-17, 2008.
dc.identifier.issn1516-0572
dc.identifier.scopus2-s2.0-77954611742
dc.identifier.urihttp://hdl.handle.net/11449/70842
dc.language.isopor
dc.relation.ispartofRevista Brasileira de Plantas Medicinais
dc.relation.ispartofsjr0,199
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectHalophillic bacteria
dc.subjectLipid oxidation
dc.subjectMedicinal plants
dc.subjectRosmarinus officinalis
dc.subjectSalting
dc.subjectRosmarinus officinalis extract
dc.subjectsodium chloride
dc.subjectthiobarbituric acid reactive substance
dc.subjecttrichloroacetic acid
dc.subjectantimicrobial activity
dc.subjectantioxidant activity
dc.subjectcontrolled study
dc.subjectfreezing
dc.subjectgermination
dc.subjectnonhuman
dc.subjectrosemary
dc.subjectTilapia
dc.subjectBacteria (microorganisms)
dc.subjectLamiaceae
dc.subjectOreochromis
dc.titleAtividade antioxidante e antimicrobiana do alecrim (Rosmarinus officinalis L.) em filés de tilápia (Oreochromis ssp) salgados secos durante o armazenamento congeladopt
dc.title.alternativeAntioxidant and antimicrobian activity of rosemary (Rosmarinus officinalis L.) in dry salted tilapia (Oreochromis ssp) fillets during freezing storageen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/rbpm/paboutj.htm#03

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