Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle (Articolo in rivista) (literal)

Anno

• 2014-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1080/10498850.2013.789094 (literal)

Alternative label

• Francesco Gai , Marco Ortoffi , Valeria Giancotti , Claudio Medana & Pier Giorgio Peiretti (2014)
  Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle
  in Journal of aquatic food product technology (Online)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Francesco Gai , Marco Ortoffi , Valeria Giancotti , Claudio Medana & Pier Giorgio Peiretti (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://dx.doi.org/10.1080/10498850.2013.789094 (literal)

Rivista

• Journal of aquatic food product technology (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Francesco Gai , Marco Ortoffi , & Pier Giorgio Peiretti; Institute of Science of Food Production, Turin Division, National Research Council Valeria Giancotti , Claudio Medana; Department of Molecular Biotechnology and Health Sciences , University of Torino (literal)

Titolo

• Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle (literal)

Abstract

• The use of naturally-derived antioxidants to produce ready-to-cook fish-based foods is a growing trend. Grape pomace is a rich source of phenolic compounds with antioxidant and antimicrobial effects. The effects of red grape pomace (RGP) extracts on the shelf life of minced rainbow trout muscles were evaluated. Extracts were added to trout patties to give a final concentration of 0, 1, and 3%. RGP extracts were effective in delaying lipid oxidation and cadaverine formation in minced trout muscle after six days of refrigerated storage. It is concluded that RGP extract in minced trout muscle can enhance the quality and shelf life of this ready-to-cook fish-based food and simultaneously provide a functional food with natural antioxidants beneficial for consumers. (literal)

Prodotto di

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Qualità delle filiere alimentari tipiche del Nord Italia mediante piattaforme tecnologiche integrate (AG.P05.012.001) (Modulo)

Autore CNR

• FRANCESCO GAI (Unità di personale interno)
• PIER GIORGIO PEIRETTI (Unità di personale interno)

Insieme di parole chiave

• Parole chiave di "Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle" (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di scienze delle produzioni alimentari (ISPA) (Istituto)
• Qualità delle filiere alimentari tipiche del Nord Italia mediante piattaforme tecnologiche integrate (AG.P05.012.001) (Modulo)

Autore CNR di

• PIER GIORGIO PEIRETTI (Unità di personale interno)
• FRANCESCO GAI (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of aquatic food product technology (Rivista)

Insieme di parole chiave di

• Parole chiave di "Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle" (Insieme di parole chiave)