Tocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgers
作者： F DOSSANTOSFOGACA , L SANTANA
DOI: 10.1016/J.FOODCHEM.2007.02.032
关键词: Oreochromis 、 Lipid oxidation 、 Tocopherol 、 Food science 、 Thiobarbituric acid 、 TBARS 、 Tilapia 、 Chemistry 、 Antioxidant 、 Aquaculture of tilapia
摘要: Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects α-tocopherol in diet and postmortem addition on final quality hamburgers produced from tilapia fillets kept zero, 30, 60, 90 days. Chemical composition varied within values found fish. The increase levels reduced thiobarbituric acid reactive substances (TBARS) samples at all time intervals. Tocopherol supplementation diets protected oxidation more effectively than addition.
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