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Lipid oxidation inhibition by natural tocopherols increases the nutritional value of tuna salami

2018Journal article Open access
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dc.contributor.authorSousa, Rita
dc.contributor.authorPedrosa, Rui
dc.contributor.authorGil, Maria M.
dc.date.accessioned2020-07-06T14:27:28Z
dc.date.available2020-07-06T14:27:28Z
dc.date.issued2018
dc.descriptionThis study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE and the support of National Strategic Reference Framework (QREN), through the project ALG-01-0402-FEDER-006567. The authors are grateful to DSM Nutritional Products and VitaeCaps that kindly provide DLT and RNX, and VIT tocopherols, respectively.pt_PT
dc.description.abstractIntroduction: The quality attributes of fish products deteriorate due to the lipid oxidation during processing and storage. Tuna salami is highly susceptible to oxidation, which can precipitate health hazards and economic losses in terms of inferior product quality. Methods: The effect of adding different natural antioxidants on the lipid oxidation, colour and fatty acid profile of tuna salami after nine days of storage at 4 ºC was assessed. Three different commercial mixes of tocopherols were added during the production of the tuna salami and samples were sliced and refrigerated for 9 days. Results: The lipid oxidation increased from 0.98 to 4.03 mg of malondialdehyde/kg. The oxidation process was inhibited by DLT-100 and VIT-100; however, RNX10 did not blunt the oxidative process. VIT and dose-limiting toxicity (DLT) reduced the total unsaturated fatty acid reduction. The RNX did not prevent the reduction of the a* value. Conclusion: It was concluded that tocopherols supplementation kept the nutritional value of tuna salami mainly by lipid oxidation inhibition.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSousa R, Pedrosa R, Gil MM. Lipid oxidation inhibition by natural tocopherols increases the nutritional value of tuna salami. Adv Food Technol Nutr Sci Open J. 2018; 4(1): 4-9. doi: 10.17140/AFTNSOJ-4-146pt_PT
dc.identifier.doi10.17140/AFTNSOJ-4-146pt_PT
dc.identifier.issn2377-8350
dc.identifier.urihttp://hdl.handle.net/10400.8/4992
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherOpenventiopt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTuna salamipt_PT
dc.subjectFatty acids profilept_PT
dc.subjectThiobarbituric acid-reactive substances (TBARS)pt_PT
dc.subjectAntioxidantspt_PT
dc.subjectColour changes.pt_PT
dc.titleLipid oxidation inhibition by natural tocopherols increases the nutritional value of tuna salamipt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMAR%2F04292%2F2013/PT
oaire.citation.endPage9pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage4pt_PT
oaire.citation.titleAdvances in Food Technology and Nutritional Sciencept_PT
oaire.citation.volume4pt_PT
oaire.fundingStream5876
person.familyNamePedrosa
person.familyNameGil
person.givenNameRui
person.givenNameMaria M
person.identifier349272
person.identifier.ciencia-id3817-33DE-919E
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0003-0970-0575
person.identifier.orcid0000-0002-8008-9839
person.identifier.ridB-4815-2015
person.identifier.ridO-4858-2015
person.identifier.scopus-author-id7005010300
person.identifier.scopus-author-id12785024700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication2461492f-3d73-40e9-a6ed-76944bcb1b71
relation.isAuthorOfPublication.latestForDiscovery94496a40-57cf-472f-94e1-5db9d5da78b6
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