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Effects of Pecan Nut (Carya illinoiensis) and Roselle Flower (Hibiscus sabdariffa) as Antioxidant and Antimicrobial Agents for Sardines (Sardina pilchardus)

Autor
Villasante, J.; Girbal, M.; Meton, I.; Almajano, María Pilar
Tipus d'activitat
Article en revista
Revista
Molecules
Data de publicació
2018-12-27
Volum
24
Número
1
Pàgina inicial
85-1
Pàgina final
85-13
DOI
https://doi.org/10.3390/molecules24010085 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/127863 Obrir en finestra nova
URL
https://www.mdpi.com/1420-3049/24/1/85 Obrir en finestra nova
Resum
The effects of pecan nut (Carya illinoinensis) and roselle flower (Hibiscus sabdariffa) as antioxidant and antimicrobial agents on shelf life extension of sardines (Sardina pilchardus) were evaluated over a period of 5 days at 7 ± 1 °C. Treatments consisted of the addition of 5% and 10% w/w pecan nut, 5% w/w roselle flower and a combination of 5% of each. Physicochemical (lipid oxidation, fatty acids, hexanal and biogenic amines), sensory and microbiological characteristics of fish samples wer...
Citació
Villasante, J. [et al.]. Effects of Pecan Nut (Carya illinoiensis) and Roselle Flower (Hibiscus sabdariffa) as Antioxidant and Antimicrobial Agents for Sardines (Sardina pilchardus). "Molecules", 27 Desembre 2018, vol. 24, núm. 1, p. 85-1-85-13.
Paraules clau
Pecan nut, Sardina pilchardus, biogenic amines, health benefits, hexanal, oxidation, roselle flower
Grup de recerca
CRESCA - Centre de Recerca en Seguretat i Control Alimentari

Participants

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