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Effect of Marcela Extract (Achyroclines satureiodes) on the Shelf Life of Minced Tilapia (Oreochromis niloticus) Sausages |
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| Authors: | Silvério Nepomuceno de Lima Cintia Cristina de Oliveira Edevane Alves Castilho Karina Aparecida Damasceno Patrícia Leal de Almeida Simone Cristina de Oliveira |
| Institution: | Federal Institute of Triangulo Mineiro, Uberaba, Minas Gerais, Brazil |
| Abstract: | The effect of marcela extract (ME) on the shelf life of minced tilapia sausages was evaluated in this study. The level of phenolic compounds in the ME was 114.1 ± 2.9 mg GAE/g extract, and the DPPH free radical scavenging activity was 94.95 ± 1.34%. The ME protected the samples from color changes during storage. The addition of 0.5 and 0.75% ME significantly decreased lipid oxidation and microbial growth. The ME did not impact the sausages’ sensory quality, and the addition of 0.75% prevented sensory rejection during storage. |
| Keywords: | Natural antioxidant natural antimicrobial by-product utilization fish processing |