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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/69799
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dc.contributor.authordos Santos Fogaça, Fabíola Helena-
dc.contributor.authorSant'Ana, Léa Silvia-
dc.date.accessioned2014-05-27T11:22:33Z-
dc.date.accessioned2016-10-25T18:24:08Z-
dc.date.available2014-05-27T11:22:33Z-
dc.date.available2016-10-25T18:24:08Z-
dc.date.issued2007-07-20-
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2007.02.032-
dc.identifier.citationFood Chemistry, v. 105, n. 3, p. 1214-1218, 2007.-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/11449/69799-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/69799-
dc.description.abstractPresence 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. © 2007 Elsevier Ltd. All rights reserved.en
dc.format.extent1214-1218-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectα-Tocopherolen
dc.subjectAntioxidanten
dc.subjectChemical compositionen
dc.subjectFrozen storageen
dc.subjectSupplementationen
dc.subjectTilapiaen
dc.subjectlipiden
dc.subjectthiobarbituric acid reactive substanceen
dc.subjecttocopherolen
dc.subjectantioxidant activityen
dc.subjectfood freezingen
dc.subjectfood qualityen
dc.subjectlipid degradationen
dc.subjectlipid oxidationen
dc.subjectmolecular stabilityen
dc.subjectOreochromis niloticusen
dc.titleTocopherol in the lipid stability of tilapia (Oreochromis niloticus) hamburgersen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniversidade Estadual Paulista UNESP Centro de Aqüicultura, Botucatu, SP-
dc.description.affiliationUnespUniversidade Estadual Paulista UNESP Centro de Aqüicultura, Botucatu, SP-
dc.identifier.doi10.1016/j.foodchem.2007.02.032-
dc.identifier.wosWOS:000249061700044-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofFood Chemistry-
dc.identifier.scopus2-s2.0-34447523997-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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