http://www.cnr.it/ontology/cnr/individuo/prodotto/ID280933
Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca) fillets (Articolo in rivista)
- Type
- Label
- Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca) fillets (Articolo in rivista) (literal)
- Anno
- 2014-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1111/jai.12427 (literal)
- Alternative label
F. Gai, L. Gasco, M. Ortoffi, A. Gonzales-Rodriguez and G. Parisi (2014)
Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca) fillets
in Journal of applied ichthyology
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- F. Gai, L. Gasco, M. Ortoffi, A. Gonzales-Rodriguez and G. Parisi (literal)
- Pagina inizio
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- Rivista
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- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
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- F. Gai, M. Ortoffi, Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Grugliasco, Italy; L. Gasco;Dipartimento di Scienze
Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy; A. Gonzales-Rodriguez; Departamento de Produccion Animal, Universitad de
Leon, Leon, Spain; G. Parisi; Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente - Sezione Scienze Animali,
Università di Firenze, Firenze, Italy (literal)
- Titolo
- Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca) fillets (literal)
- Abstract
- The study investigated the effects of two levels of green tea
extract (GTE) on common quality parameters and lipid oxidation
of tench fillets for up to 7 days of refrigerated (+2°C)
and 45 days of frozen storage (-25°C). Sixty-eight tench
(93.2 ± 25.7 g) were killed by live chilling (water : ice
ratio = 1 : 1; T = 2-4°C) and then filleted. Four fillets were
set aside (not treated, NT) while the remaining were divided
into four groups which were treated with a sprayed-on solution
of: distilled water/ethanol 95% v/v mixture (control
group, C); ascorbic acid (AA); and two levels of GTE
(0.05% w/v GTE5 and 0.1% w/v GTE10, respectively).
Tested were fillet quality parameters (pH, colour, fillets texture
and water holding capacity), chemical composition, and
lipid oxidation products. Moreover, in NT and refrigerated
fillets the total viable counts, Enterobacteriaceae, Pseudomonas
spp., yeast and moulds microorganisms were assessed.
Results showed that GTE at both levels had no negative
effects on pH, colour, texture or free water, with results comparable
to AA used as a reference synthetic antioxidant. At
7 days of refrigeration, the GTE-treated fillets showed a similar
antioxidant capacity of synthetic AA in retarding lipid
oxidation. In frozen samples, the best results were obtained
by GTE5 treatment while GTE10 seemed to exert a pro-oxidant
effect. No significant inhibitory effects of GTE were
observed in the microbiological parameters. (literal)
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