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Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives
Joint Authors
Ribeiro, Ingridy Simone
Shirahigue, Ligianne Din
Ferraz de Arruda Sucasas, Lia
Anbe, Lika
da Cruz, Pedro Gomes
Gallo, Cláudio Rosa
Carpes, Solange Teresinha
Marques, Marcos José
Oetterer, Marília
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-11-17
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Medicine
Information Technology and Computer Science
Abstract EN
The extraction of mechanically separated meat has emerged as an attractive process.
However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity.
Thus, preservatives must be added.
The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts.
The application of the extracts had no effect on the chemical composition of the minced tilapia.
The seaweed extracts had inhibitory effect on total volatile base nitrogen.
The minced tilapia complied with the microbiological standard set by Brazilin law.
The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products.
It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.
American Psychological Association (APA)
Ribeiro, Ingridy Simone& Shirahigue, Ligianne Din& Ferraz de Arruda Sucasas, Lia& Anbe, Lika& da Cruz, Pedro Gomes& Gallo, Cláudio Rosa…[et al.]. 2014. Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives. The Scientific World Journal،Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-1049791
Modern Language Association (MLA)
Ribeiro, Ingridy Simone…[et al.]. Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives. The Scientific World Journal No. 2014 (2014), pp.1-7.
https://search.emarefa.net/detail/BIM-1049791
American Medical Association (AMA)
Ribeiro, Ingridy Simone& Shirahigue, Ligianne Din& Ferraz de Arruda Sucasas, Lia& Anbe, Lika& da Cruz, Pedro Gomes& Gallo, Cláudio Rosa…[et al.]. Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives. The Scientific World Journal. 2014. Vol. 2014, no. 2014, pp.1-7.
https://search.emarefa.net/detail/BIM-1049791
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1049791