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dc.contributor.authorFOGACA, F. H. dos S.
dc.contributor.authorSANT'ANA, L. S.
dc.date.accessioned2023-10-25T12:52:49Z-
dc.date.available2023-10-25T12:52:49Z-
dc.date.created2008-03-22
dc.date.issued2007
dc.identifier.citationFood Chemistry, v. 105, n. 3, p. 1214-1218, 2007.
dc.identifier.issn0308-8146
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/69728-
dc.descriptionPresence 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectAntioxidant
dc.subjectSupplementation
dc.subjecta-Tocopherol
dc.titleTocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers.
dc.typeArtigo de periódico
dc.subject.thesagroTilápia
dc.subject.nalthesauruschemical composition
dc.subject.nalthesaurusfrozen storage
riaa.ainfo.id69728
riaa.ainfo.lastupdate2023-10-25
dc.contributor.institutionFABIOLA HELENA DOS SANTOS FOGACA, CPAMN; LÉA SILVIA SANT'ANA.
Aparece en las colecciones:Artigo em periódico indexado (CPAMN)

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