文章基本信息

标题：Effect of essential oils of copaiba and oregano in substitution of synthetic antioxidants in Tambaqui fish meat balls
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作者：Andrei Barreto Freitas de Lima ; Silvana Mari Belloli Leite ; Brenda Adrielly Ivo da Silva 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2020
卷号：9
期号：10
页码：1-18
DOI：10.33448/rsd-v9i10.9078
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The objective of the present experiment was to evaluate the effects of including the essential oil of copaiba and oregano as a possible replacement for synthetic butylated hydroxytoluene (BHT) additives in fish meat ball. PH, cooking loss, texture, color, sensory acceptability and chemical composition were evaluated. The addition of oregano essential oil had an effect on the color of the fish meat ball (P 0.05) on the chemical composition of the fish meat ball. The essential oils of copaiba and oregano are promising natural antioxidants to increase the useful life of fish by-products, in addition to being a viable solution to replace the synthetic antioxidant BHT, bringing benefits to its commercialization.
关键词：Antioxidant; Fish; Processed; Meat quality.