Lipid stability during the frozen storage of fillets from silver catfish exposed in vivo to the essential oil of Lippia alba (Mill.) NE Brown

Journal of the Science of Food and Agriculture

Volumn 93, Issue 4, 2013, Pages 955-960

  Veeck, Ana Paula L ^a,b   Klein, Bruna ^a   Ferreira, Lauren F ^a   Becker, Alexssandro G ^a   Heldwein, Clarissa G ^a   Heinzmann, Berta M ^a   Baldisserotto, Bernardo ^a   Emanuelli, Tatiana ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^b Ciência e Tecnologia de Santa Catarina   (Brazil)

Author keywords

Anesthetics; Essential oil; Fillet; Fish; Lipid oxidation; Lippia alba (Mill.) NE Brown

Indexed keywords

ANTIOXIDANT; ESSENTIAL OIL; FATTY ACID; HYPNOTIC SEDATIVE AGENT; PEROXIDE; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; AQUACULTURE; ARTICLE; CATFISH; CHEMISTRY; FOOD PRESERVATION; FOOD STORAGE; FREEZING; HUMAN; LIPID METABOLISM; LIPID PEROXIDATION; LIPPIA; METABOLISM; METHODOLOGY; SEA FOOD; TRAFFIC AND TRANSPORT;

ANIMALS; ANTIOXIDANTS; AQUACULTURE; CATFISHES; FATTY ACIDS, NONESTERIFIED; FOOD PRESERVATION; FOOD STORAGE; FREEZING; HUMANS; HYPNOTICS AND SEDATIVES; LIPID METABOLISM; LIPID PEROXIDATION; LIPPIA; OILS, VOLATILE; PEROXIDES; PLANT EXTRACTS; SEAFOOD; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TRANSPORTATION;

LIPPIA; LIPPIA ALBA;

EID: 84874018245     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5833     Document Type: Article

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