Journal
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Volume 26, Issue 2, Pages 140-147Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2014.968818
Keywords
Natural antioxidant; natural antimicrobial; by-product utilization; fish processing
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The effect of marcela extract (ME) on the shelf life of minced tilapia sausages was evaluated in this study. The level of phenolic compounds in the ME was 114.1 +/- 2.9 mg GAE/g extract, and the DPPH free radical scavenging activity was 94.95 +/- 1.34%. The ME protected the samples from color changes during storage. The addition of 0.5 and 0.75% ME significantly decreased lipid oxidation and microbial growth. The ME did not impact the sausages' sensory quality, and the addition of 0.75% prevented sensory rejection during storage.
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