title: Shelf life and quality study of minced tilapia with Nori and Hijiki seaweeds as natural additives.
abstract: The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extracts had no effect on the chemical composition of the minced tilapia. The seaweed extracts had inhibitory effect on total volatile base nitrogen. The minced tilapia complied with the microbiological standard set by Brazilin law. The panelists detected no differences in the rancid aroma and only minor differences were detected in the color of the products. It can be concluded that the minced tilapia with added seaweed extracts were within quality standards during frozen storage.
authors.affiliation: Department of Plant Pathology, Federal University of Lavras (UFLA), P.O. Box 3037, 37200-000 Lavras, MG, Brazil.
authors.forename: Ingridy Simone
authors.initials: IS
authors.lastname: Ribeiro
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (ESALQ/USP), Padua Dias Avenue 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil.
authors.forename: Ligianne Din
authors.initials: LD
authors.lastname: Shirahigue
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (ESALQ/USP), Padua Dias Avenue 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil.
authors.forename: Lia
authors.initials: L
authors.lastname: Ferraz de Arruda Sucasas
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (ESALQ/USP), Padua Dias Avenue 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil.
authors.forename: Lika
authors.initials: L
authors.lastname: Anbe
authors.affiliation: Embrapa Southeast Livestock, Km 234, P.O. Box 1, 13560-970 Sao Carlos, SP, Brazil.
authors.forename: Pedro Gomes
authors.initials: PG
authors.lastname: da Cruz
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (ESALQ/USP), Padua Dias Avenue 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil.
authors.forename: Cláudio Rosa
authors.initials: CR
authors.lastname: Gallo
authors.affiliation: Department of Chemistry, Federal Technological University of Paraná (UTFPR), 85503-390 Pato Branco, PR, Brazil.
authors.forename: Solange Teresinha
authors.initials: ST
authors.lastname: Carpes
authors.affiliation: Faculty of Pharmaceutical Sciences, Federal University of Alfenas (UNIFAL-MG), Gabriel Monteiro da Silva 700, 37130-000 Alfenas, MG, Brazil.
authors.forename: Marcos José
authors.initials: MJ
authors.lastname: Marques
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (ESALQ/USP), Padua Dias Avenue 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil.
authors.forename: Marília
authors.initials: M
authors.lastname: Oetterer
mesh_terms: D000818:Animals; D005504:Food Analysis; D005520:Food Preservatives; D061353:Food Storage; D008460:Meat; D010100:Oxygen / Q000378:metabolism; D012624:Seaweed / Q000737:chemistry*; D017210:Tilapia
chemical_list: D005520:Food Preservatives; D010100:Oxygen