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Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils
- Vital, Ana Carolina Pelaes, Guerrero, Ana, Ornaghi, Mariana Garcia, Kempinski, Emilia Maria Barbosa Carvalho, Sary, Cesar, Monteschio, Jessica de Oliveira, Matumoto-Pintro, Paula Toshimi, Ribeiro, Ricardo Pereira, do Prado, Ivanor Nunes
- Journal of food science and technology 2018 v.55 no.12 pp. 4945-4955
- Oreochromis niloticus, antioxidant activity, antioxidants, coatings, color, edible films, firmness, fish, fish fillets, ginger, lipid peroxidation, odors, oregano, oregano oil
- The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano EO the most effective and also with the highest antioxidant activity. Loss in color and weight were significantly lower with coating. Fish with coating maintained firmness whereas fish without coating became softer. Fish with edible coating and oregano essential oils showed higher sensory acceptability regarding to odor evaluated by consumers. Thus, edible coatings with essential oils as natural antioxidant improved the product quality and sensory acceptability.