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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Bibliographic Details
Published in:Food chemistry 2007, Vol.105 (3), p.1214-1218
Main Authors: DOSSANTOSFOGACA, F, SANTANA, L
Format: Article
Language:English
Subjects:
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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Summary: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