Changes in Some Parameters of Salting Brazilian Freshwater Fish Effect of Aqueous Extract of Basil
作者机构：Aquaculture CenterSao Paulo State UniversitySao PauloBrazilBox 14884-900Via de Acesso Professor Paulo Donato Castellanes/n-Vila IndustrialJaboticabal-SPBrazil Mar&Terra *** de pescados S/AResearch and Development DivisionMato Grosso do SulBrazil
出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)
年 卷 期：2018年第8卷第6期
页 面：257-262页
学科分类：08[工学] 0822[工学-轻工技术与工程]
主 题：Pintachara salting basil antioxidant
摘 要：Salting is a traditional process to preserve food,while news species have been salted showing good ***,salt accelerates lipid oxidation,influencing shelf-life of salted *** of antioxidants increases salted and/or desalted products *** the antioxidants employed in food industry spices have shown satisfactory *** this work aqueous basil extract(Ocimunbasilicum)in pintachara salt was *** is a hybrid of pintado and cachara(genus Pseudoplatystoma)whose flesh is much appreciated,being desirable to develop new product of this *** aqueous basil extract was used in a brine salt,and process was carried out with a control *** were obtained during salting in 1,14,24,36,48 *** each sample period it analyzed moisture,water activity,salt content e *** aqueous basil extract interfered in salting processes and showed antioxidant action in this *** applications:Brazilian consumers appreciate salted fish,as influence of Portuguese *** are some typical regional products,such as the pantaneiro cod,which consists on catfish from Pantanal that is salted as *** development of hybrids from native fishes in aquaculture leads to higher lipid content in the hybrids and the addition of natural antioxidants during salting process increases the product shelf-life and keeps the sensorial properties.
维普期刊数据库