Title:	Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
Authors:	FOGACA, F. H. dos S. SANT'ANA, L. S.
Affiliation:	FABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA.
Date Issued:	2007
Citation:	Food Chemistry, v. 105, n. 3, p. 1214-1218, 2007.
Description:	Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of a-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 a-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.
Thesagro:	Tilápia
NAL Thesaurus:	chemical composition frozen storage
Keywords:	Antioxidant Supplementation a-Tocopherol
ISSN:	0308-8146
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)