Changes in Some Parameters of Salting Brazilian Freshwater Fish Effect of Aqueous Extract of Basil  

作　　者：Graziele Gustinelli Thiago Tetsuo Ushizima Léa Silvia Sant'Ana 

机构地区：[1]Aquaculture Center,Sao Paulo State University,Sao Paulo,Brazil,Box 14884-900,Via de Acesso Professor Paulo Donato Castellane,s/n-Vila Industrial,Jaboticabal-SP,Brazil [2]Mar&Terra Ind.Com de pescados S/A,Research and Development Division,Mato Grosso do Sul,Brazil

出　　处：《Journal of Food Science and Engineering》2018年第6期257-262,共6页食品科学与工程（英文版）（美国）

摘　　要：Salting is a traditional process to preserve food,while news species have been salted showing good results.However,salt accelerates lipid oxidation,influencing shelf-life of salted products.Using of antioxidants increases salted and/or desalted products shelf-life.Among the antioxidants employed in food industry spices have shown satisfactory results.In this work aqueous basil extract(Ocimunbasilicum)in pintachara salt was used.Pintachara is a hybrid of pintado and cachara(genus Pseudoplatystoma)whose flesh is much appreciated,being desirable to develop new product of this fish.The aqueous basil extract was used in a brine salt,and process was carried out with a control treatment.Samples were obtained during salting in 1,14,24,36,48 hours.In each sample period it analyzed moisture,water activity,salt content e TBARS.The aqueous basil extract interfered in salting processes and showed antioxidant action in this process.Practical applications:Brazilian consumers appreciate salted fish,as influence of Portuguese culture.There are some typical regional products,such as the pantaneiro cod,which consists on catfish from Pantanal that is salted as cod.The development of hybrids from native fishes in aquaculture leads to higher lipid content in the hybrids and the addition of natural antioxidants during salting process increases the product shelf-life and keeps the sensorial properties.

关 键 词：Pintachara SALTING BASIL ANTIOXIDANT 

分 类 号：TS[轻工技术与工程]