Descargar Libro: Efecto De Diferentes Concentraciones De Vitamina C (acido L Ascorbico) En El Desarrollo De Rancidez Oxidativa En Filetes De Tilapia (oreochromis Niloticus) Congelados

The presence of long chain omega-3 polyunsaturated fatty acids in tilapia is of great nutritional benefit for people eating it, but double bonds present in fatty acids make them very susceptible to deterioration caused by lipid oxidation, which can cause the development of off-flavors. The objective of this research was to evaluate the effect of different concentrations of ascorbic acid in the development of oxidative rancidity in tilapia (Oreochromis niloticus) fillets stored at -18°C for a 6 month period. The ascorbic acid was added in the following concentrations: 0 ppm (control), 5 ppm, 500 ppm and 50,000 ppm (5%). The samples were taken monthly and the development of oxidative rancidity was evaluated by: (1) thiobarbituric acid-reactive substances (TBARS) determination, (2) fatty acid composition determination by GC-MS, (3) quantification of hexanal and identification of volatiles by SPME/GC-MS and (4) sensory evaluation. (Abstract shortened by UMI.)

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