Mate extract on lipid and color changes of dourado fillets during frozen storage

This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Ciência Rural
Main Authors: Ana Paula de Lima Veeck, Aline Augusti Boligon, Margareth Linde Athayde, Tatiana Emanuelli
Format: Artigo
Jezik:Inglês
Izdano: Universidade Federal de Santa Maria 2013
Teme:
Agrociencias
St
Hil
DPPH
TBARS
Conjugated dienes
Online dostop:https://www.redalyc.org/articulo.oa?id=33127846027
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