Influence of rosemary (Rosmarinus officinallis L.) in water activity (Aw) and lipid oxidation in salting fish tilapia (Oreochromis ssp var. red Flórida)
DOI:
https://doi.org/10.70151/a8m3pn82Keywords:
water activity, rosemary, salting fish, tilapia, lipid oxidationAbstract
Salting have been a very utilized fish conservation method, however only in the last years the basic mechanism involved in salting fish has been understood. The objectives of this study were determine the addition in brine salt of rosemary leaves, rosemary extracts and tocopherol, and your action in the followed parameters: water activity (Aw), moisture, ash, salt content and TBARS. The results showed that the addition of antioxidants was difficulted the salt absorption, however didn't have differences between rosemary or tocopherol use. In the salting time of 3 hours the values of Aw and salt levels, was respectively: 0.77±0.01 and14.42 ±1.69. for control treatment: 0.85±0.02 and 9.09±1.39fo rosemary filtrate; 0.78±0.03 and 10.63±0.69 rosemary without filtrating and 0.85±0.02 and 1.96±1.78 tocopherol, showed that didn't grow indigenous bacterias. Lipid oxidation was evaluated by TBARS and the results showed the oxidative effect of salt and the pro oxidant effects of alls antioxidants used in brine salting.
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