Search results for " dolphinfish"

showing 2 items of 2 documents

The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets

2019

This study aimed to produce new value-added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as impro…

Antioxidantmedicine.medical_treatmentved/biology.organism_classification_rank.speciesantioxidants cold smoking Coryphaena hippurus dolphinfish shelf lifeShelf lifechemistry.chemical_compoundSettore AGR/20 - ZoocoltureCoryphaena hippurus ; cold smoking ; shelf life ; dolphinfish ; antioxidantsmedicineHalocnemum strobilaceumFood scienceSettore BIO/06 - Anatomia Comparata E CitologiaFillet (mechanics)CoryphaenabiologyCoryphaena hippurusChemistryved/biologybiology.organism_classificationMalondialdehydeantioxidantsPolyphenoldolphinfishshelf lifeFood Sciencecold smoking
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Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (C…

2015

We investigated the effects of natural antioxidants and modified atmosphere packaging (MAP) on the quality and shelf-life of Coryphaena hippurus (common dolphinfish) fillets. Fillets of the control group (CO) were simply placed on trays and not sealed. Fillets of the second group (MAP) were preserved in modified atmosphere (45% CO2, 50% N2, 5% O2), and fillets of the third group (MAP-AOX) were preserved by combining natural antioxidants from halophytes with modified atmosphere. All samples were stored in a refrigerator at 1 ± 0.5 C for 18 days. Analyses were conducted at T0 and after 3, 6, 12, 15 and 18 days of storage. According to sensory tests and colour analyses, the fillets in the MAP …

chemistry.chemical_classificationCoryphaenaAntioxidantbiologyChemistrymedicine.medical_treatmentCommon dolphinfish Antioxidant Modified atmosphere packaging Lipid oxidation Shelf-lifeShelf lifebiology.organism_classificationBiochemistryLipid oxidationSensory testsSettore AGR/20 - ZoocoltureModified atmospheremedicineFood scienceSettore BIO/06 - Anatomia Comparata E CitologiaFood SciencePolyunsaturated fatty acidLWT - Food Science and Technology
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