Mate extract on lipid and color changes of dourado fillets during frozen storage

This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Ana Paula de Lima Veeck [verfasserIn] Aline Augusti Boligon [verfasserIn] Margareth Linde Athayde [verfasserIn] Tatiana Emanuelli [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Portugiesisch

Erschienen:	2013

Schlagwörter:	conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis

Übergeordnetes Werk:	In: Ciência Rural - Universidade Federal de Santa Maria, 2004, 43(2013), 7, Seite 1317-1322
Übergeordnetes Werk:	volume:43 ; year:2013 ; number:7 ; pages:1317-1322

Links:	Link aufrufen Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/S0103-84782013005000079

Katalog-ID:	DOAJ011375191

Internformat


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allfields	10.1590/S0103-84782013005000079 doi (DE-627)DOAJ011375191 (DE-599)DOAJ099ce0ac243d45a7bdd804735493954f DE-627 ger DE-627 rakwb eng por S1-972 Ana Paula de Lima Veeck verfasserin aut Mate extract on lipid and color changes of dourado fillets during frozen storage 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets. conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis Agriculture S Agriculture (General) Aline Augusti Boligon verfasserin aut Margareth Linde Athayde verfasserin aut Tatiana Emanuelli verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 43(2013), 7, Seite 1317-1322 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:43 year:2013 number:7 pages:1317-1322 https://doi.org/10.1590/S0103-84782013005000079 kostenfrei https://doaj.org/article/099ce0ac243d45a7bdd804735493954f kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000700027&tlng=en kostenfrei http://www.scielo.br/pdf/cr/v43n7/a18313cr2012-0505.pdf kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 43 2013 7 1317-1322
spelling	10.1590/S0103-84782013005000079 doi (DE-627)DOAJ011375191 (DE-599)DOAJ099ce0ac243d45a7bdd804735493954f DE-627 ger DE-627 rakwb eng por S1-972 Ana Paula de Lima Veeck verfasserin aut Mate extract on lipid and color changes of dourado fillets during frozen storage 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets. conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis Agriculture S Agriculture (General) Aline Augusti Boligon verfasserin aut Margareth Linde Athayde verfasserin aut Tatiana Emanuelli verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 43(2013), 7, Seite 1317-1322 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:43 year:2013 number:7 pages:1317-1322 https://doi.org/10.1590/S0103-84782013005000079 kostenfrei https://doaj.org/article/099ce0ac243d45a7bdd804735493954f kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000700027&tlng=en kostenfrei http://www.scielo.br/pdf/cr/v43n7/a18313cr2012-0505.pdf kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 43 2013 7 1317-1322
allfields_unstemmed	10.1590/S0103-84782013005000079 doi (DE-627)DOAJ011375191 (DE-599)DOAJ099ce0ac243d45a7bdd804735493954f DE-627 ger DE-627 rakwb eng por S1-972 Ana Paula de Lima Veeck verfasserin aut Mate extract on lipid and color changes of dourado fillets during frozen storage 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets. conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis Agriculture S Agriculture (General) Aline Augusti Boligon verfasserin aut Margareth Linde Athayde verfasserin aut Tatiana Emanuelli verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 43(2013), 7, Seite 1317-1322 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:43 year:2013 number:7 pages:1317-1322 https://doi.org/10.1590/S0103-84782013005000079 kostenfrei https://doaj.org/article/099ce0ac243d45a7bdd804735493954f kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000700027&tlng=en kostenfrei http://www.scielo.br/pdf/cr/v43n7/a18313cr2012-0505.pdf kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 43 2013 7 1317-1322
allfieldsGer	10.1590/S0103-84782013005000079 doi (DE-627)DOAJ011375191 (DE-599)DOAJ099ce0ac243d45a7bdd804735493954f DE-627 ger DE-627 rakwb eng por S1-972 Ana Paula de Lima Veeck verfasserin aut Mate extract on lipid and color changes of dourado fillets during frozen storage 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets. conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis Agriculture S Agriculture (General) Aline Augusti Boligon verfasserin aut Margareth Linde Athayde verfasserin aut Tatiana Emanuelli verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 43(2013), 7, Seite 1317-1322 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:43 year:2013 number:7 pages:1317-1322 https://doi.org/10.1590/S0103-84782013005000079 kostenfrei https://doaj.org/article/099ce0ac243d45a7bdd804735493954f kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000700027&tlng=en kostenfrei http://www.scielo.br/pdf/cr/v43n7/a18313cr2012-0505.pdf kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 43 2013 7 1317-1322
allfieldsSound	10.1590/S0103-84782013005000079 doi (DE-627)DOAJ011375191 (DE-599)DOAJ099ce0ac243d45a7bdd804735493954f DE-627 ger DE-627 rakwb eng por S1-972 Ana Paula de Lima Veeck verfasserin aut Mate extract on lipid and color changes of dourado fillets during frozen storage 2013 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets. conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis Agriculture S Agriculture (General) Aline Augusti Boligon verfasserin aut Margareth Linde Athayde verfasserin aut Tatiana Emanuelli verfasserin aut In Ciência Rural Universidade Federal de Santa Maria, 2004 43(2013), 7, Seite 1317-1322 (DE-627)320649970 (DE-600)2025834-3 16784596 nnns volume:43 year:2013 number:7 pages:1317-1322 https://doi.org/10.1590/S0103-84782013005000079 kostenfrei https://doaj.org/article/099ce0ac243d45a7bdd804735493954f kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000700027&tlng=en kostenfrei http://www.scielo.br/pdf/cr/v43n7/a18313cr2012-0505.pdf kostenfrei https://doaj.org/toc/1678-4596 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2113 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 43 2013 7 1317-1322
language	English Portuguese
source	In Ciência Rural 43(2013), 7, Seite 1317-1322 volume:43 year:2013 number:7 pages:1317-1322
sourceStr	In Ciência Rural 43(2013), 7, Seite 1317-1322 volume:43 year:2013 number:7 pages:1317-1322
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis Agriculture S Agriculture (General)
isfreeaccess_bool	true
container_title	Ciência Rural
authorswithroles_txt_mv	Ana Paula de Lima Veeck @@aut@@ Aline Augusti Boligon @@aut@@ Margareth Linde Athayde @@aut@@ Tatiana Emanuelli @@aut@@
publishDateDaySort_date	2013-01-01T00:00:00Z
hierarchy_top_id	320649970
id	DOAJ011375191
language_de	englisch portugiesisch
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callnumber-first	S - Agriculture
author	Ana Paula de Lima Veeck
spellingShingle	Ana Paula de Lima Veeck misc S1-972 misc conjugated dienes misc TBARS misc DPPH misc Ilex paraguariensis A. St. Hil misc Salminus brasiliensis misc Agriculture misc S misc Agriculture (General) Mate extract on lipid and color changes of dourado fillets during frozen storage
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topic_title	S1-972 Mate extract on lipid and color changes of dourado fillets during frozen storage conjugated dienes TBARS DPPH Ilex paraguariensis A. St. Hil Salminus brasiliensis
topic	misc S1-972 misc conjugated dienes misc TBARS misc DPPH misc Ilex paraguariensis A. St. Hil misc Salminus brasiliensis misc Agriculture misc S misc Agriculture (General)
topic_unstemmed	misc S1-972 misc conjugated dienes misc TBARS misc DPPH misc Ilex paraguariensis A. St. Hil misc Salminus brasiliensis misc Agriculture misc S misc Agriculture (General)
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title	Mate extract on lipid and color changes of dourado fillets during frozen storage
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title_full	Mate extract on lipid and color changes of dourado fillets during frozen storage
author_sort	Ana Paula de Lima Veeck
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author_browse	Ana Paula de Lima Veeck Aline Augusti Boligon Margareth Linde Athayde Tatiana Emanuelli
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title_sort	mate extract on lipid and color changes of dourado fillets during frozen storage
callnumber	S1-972
title_auth	Mate extract on lipid and color changes of dourado fillets during frozen storage
abstract	This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets.
abstractGer	This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets.
abstract_unstemmed	This study aimed to evaluate whether mate (Ilex paraguariensis A. St. Hil) extract would change lipid and color stability of dourado (Salminus brasiliensis) fillets during frozen storage. Fish fillets were dipped (1 min) in distilled water (control) or in aqueous extract of mate (0.1g mL-1, w/v) and were stored at -7°C for up to 12 months. Conjugated dienes (CD) increased in control fillets after 6 months of storage and then decreased, whereas thiobarbituric acid reactive substances (TBARS) value increased along the whole experimental period. Mate treatment reduced CD and TBARS values of fillets. Dourado fillets tended to yellow along the whole experimental period (average H= 72.55) Although the mate treatment had increased the yellowness of fillets at the start of storage, this treatment reduced the increase in luminosity (L) and in yellowness (H*) triggered by frozen storage. Results indicate that mate extract inhibits lipid oxidation and some color changes caused by the frozen storage of fish fillets.
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title_short	Mate extract on lipid and color changes of dourado fillets during frozen storage
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Mate extract on lipid and color changes of dourado fillets during frozen storage

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