Tocopherol in the lipid stability of tilapia ( Oreochromis niloticus) hamburgers

Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of α-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zer...

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Veröffentlicht in:	Food chemistry 2007, Vol.105 (3), p.1214-1218
Hauptverfasser:	DOSSANTOSFOGACA, F, SANTANA, L
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-tocopherol Antioxidant Biological and medical sciences Chemical composition Feeding. Feeding behavior food analysis food composition Food industries food preservation Frozen storage Fundamental and applied biological sciences. Psychology lipid peroxidation Oreochromis niloticus patties Supplementation Tilapia Tilapia (Cichlidae) tilapia hamburgers Vertebrates: anatomy and physiology, studies on body, several organs or systems vitamin E α-Tocopherol
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Beschreibung
Zusammenfassung:	Presence of tocopherol is effective for fish preservation during frozen storage, inhibiting lipid degradation by oxidation. This work evaluated the antioxidant effects of α-tocopherol in diet and postmortem addition on the final quality of hamburgers produced from tilapia fillets kept frozen for zero, 30, 60, and 90 days. Chemical composition varied within the values found for tilapia fish. The increase in α-tocopherol levels reduced the values of thiobarbituric acid reactive substances (TBARS) in the samples at all time intervals. Tocopherol supplementation in diets protected the hamburgers from lipid oxidation more effectively than postmortem addition.
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2007.02.032