APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)

Some essential oils extracted from herbs and spices have antioxidant activity, it can be used to increase the shelf-life of fillets and cuts of different post-mortem meat. The aim of this work was to study the effect of the antioxidant activity of Thyme and rosemary essential oils on Nile tilapia fi...

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Autores principales:	William ALBARRACÍN H., Christian ALFONSO A., Iván C. SÁNCHEZ B.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Tilapia oxidation TBARS essential oils Shelf life. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/526f25a8ba044f299853436d183f19b5
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spelling	oai:doaj.org-article:526f25a8ba044f299853436d183f19b52021-11-19T04:13:00ZAPPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)0121-40042145-2660https://doaj.org/article/526f25a8ba044f299853436d183f19b52012-04-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/6168https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Some essential oils extracted from herbs and spices have antioxidant activity, it can be used to increase the shelf-life of fillets and cuts of different post-mortem meat. The aim of this work was to study the effect of the antioxidant activity of Thyme and rosemary essential oils on Nile tilapia fillets preservation. The effect of essential oils in tilapia shelf-life was evaluated through the determination of the oxidation products by TBARS analysis and their comparison to some samples without essential oil application. The obtained results show that the use of the two essential oils reduces, between 53 and 96.5%, the oxidative processes of tilapia fillets from the ninth day of storage. William ALBARRACÍN H.Christian ALFONSO A.Iván C. SÁNCHEZ B.Universidad de AntioquiaarticleTilapiaoxidationTBARSessential oilsShelf life.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 1 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Tilapia oxidation TBARS essential oils Shelf life. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Tilapia oxidation TBARS essential oils Shelf life. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 William ALBARRACÍN H. Christian ALFONSO A. Iván C. SÁNCHEZ B. APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)
description	Some essential oils extracted from herbs and spices have antioxidant activity, it can be used to increase the shelf-life of fillets and cuts of different post-mortem meat. The aim of this work was to study the effect of the antioxidant activity of Thyme and rosemary essential oils on Nile tilapia fillets preservation. The effect of essential oils in tilapia shelf-life was evaluated through the determination of the oxidation products by TBARS analysis and their comparison to some samples without essential oil application. The obtained results show that the use of the two essential oils reduces, between 53 and 96.5%, the oxidative processes of tilapia fillets from the ninth day of storage.
format	article
author	William ALBARRACÍN H. Christian ALFONSO A. Iván C. SÁNCHEZ B.
author_facet	William ALBARRACÍN H. Christian ALFONSO A. Iván C. SÁNCHEZ B.
author_sort	William ALBARRACÍN H.
title	APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)
title_short	APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)
title_full	APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)
title_fullStr	APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)
title_full_unstemmed	APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)
title_sort	application of essential oils as a preservative to improve the shelf life of nile tilapia (<i>oreochoromisniloticus</i>)
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/526f25a8ba044f299853436d183f19b5
work_keys_str_mv	AT williamalbarracinh applicationofessentialoilsasapreservativetoimprovetheshelflifeofniletilapiaioreochoromisniloticusi AT christianalfonsoa applicationofessentialoilsasapreservativetoimprovetheshelflifeofniletilapiaioreochoromisniloticusi AT ivancsanchezb applicationofessentialoilsasapreservativetoimprovetheshelflifeofniletilapiaioreochoromisniloticusi
_version_	1718420495451291648

APPLICATION OF ESSENTIAL OILS AS A PRESERVATIVE TO IMPROVE THE SHELF LIFE OF NILE TILAPIA (<I>Oreochoromisniloticus</I>)

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