Lipid stability during the frozen storage of fillets from silver catfish exposed in vivo to the essential oil of Lippia alba (Mill.) NE Brown.

Veeck, Ana Paula L; Klein, Bruna; Ferreira, Lauren F; Becker, Alexssandro G; Heldwein, Clarissa G; Heinzmann, Berta M; Baldisserotto, Bernardo; Emanuelli, Tatiana

Veeck, Ana Paula L; Klein, Bruna; Ferreira, Lauren F; Becker, Alexssandro G; Heldwein, Clarissa G; Heinzmann, Berta M; Baldisserotto, Bernardo; Emanuelli, Tatiana.

Affiliation

Veeck AP; Núcleo Integrado de Desenvolvimento em Análises Laboratoriais (NIDAL), Departamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil.

J Sci Food Agric ; 93(4): 955-60, 2013 Mar 15.

Article in En | MEDLINE | ID: mdl-22926822

Subject(s)

Antioxidants; Catfishes; Food Preservation/methods; Lipid Metabolism; Lipid Peroxidation; Lippia/chemistry; Oils, Volatile; Seafood/analysis; Animals; Aquaculture/methods; Fatty Acids, Nonesterified/metabolism; Food Storage; Freezing; Humans; Hypnotics and Sedatives; Peroxides/metabolism; Plant Extracts; Thiobarbituric Acid Reactive Substances/metabolism; Transportation

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Full text: 1 Database: MEDLINE Main subject: Catfishes / Oils, Volatile / Lipid Peroxidation / Seafood / Lippia / Lipid Metabolism / Food Preservation / Antioxidants Limits: Animals / Humans Language: En Year: 2013 Type: Article

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