Impact of antioxidant herbal salts on the lipid fraction, acceptability and consumption intent of roasted Dolphinfish

The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbitu...

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Veröffentlicht in:Ciência e tecnologia de alimentos 2020-12, Vol.40 (4), p.1000-1008
Hauptverfasser: Lira, Giselda Macena, Azevedo Pinheiro, Ariane Gleise, Rodrigues do Monte-Guedes, Cintia Karla, Queijeiro Lopez, Ana Maria, Santos Soares de Mendonca, Elaine Luiza, de Farias Nanes, Gabriela Marques, Calheiros Silva, Fernanda Geny, do Nascimento, Ticiano Gomes, Souza, Jonas dos Santos
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Sprache:eng
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Zusammenfassung:The impact of herbal salt as a natural antioxidant on the lipids of roasted Dolphinfish (Coryphaena hippurus Linnaeus, 1758), as well as in the sensory characteristics of this food was evaluated after using refined or herbal salts, by analyzing the differences in its fatty acid contents, thiobarbituric acid reactive substances (TBARS), product acceptability and consumption intent. Centesimal composition, total phenols and characterization of phenolic compounds were also determined. The cooking caused a significant increase (p < 0.05) in the protein, lipid, ash, whose percentages were higher in fish salt roasted with herbs, compared to fish roasted with refined salt, except for ash. Rutin phenolic compound presented higher concentrations in fish treated with the three herbs. After cooking, the total monounsaturated and polyunsaturated fatty acids of herbal salt-roasted Dolphinfish increased by 128% and 109% compared to refined salt-roasted. TBARS values for salt-roasted gold were 558% higher than in natura and for herbal salt-roasted gold they corresponded to 174%. These results show that the phenolic compounds detected in herbs exerted an antioxidant effect on the preservation of monounsaturated and polyunsaturated fatty acids from fish roasted with herbal salt. Sensory analysis resulted in good acceptability and purchase intent for herbal salt-roasted Dolphinfish.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/fst.29219