The oxidation of lipids in fish-based foods can lead to the formation of rancidification and loss of quality during storage at ambient temperature of, 4°C or at -18°C. In order to slow down or to inhibit lipid oxidation, natural antioxidants may be added as ingredient to foods. In this paper, the results of lab trials aimed at controlling the lipid oxidation in anchovy paste used as a filler in frozen appetizers are reported. Samples were added with a natural oregano (Origanum vulgare) extract in order to evaluate its effectiveness against lipid oxidation during 12 weeks storage at -18°C. The peroxide value (PV), thiobarbituric acid (TBARS), p-anisidine value (AV) and tot-ox were measured and a panel test was carried out on the samples at 12 weeks storage. Results showed that the addition of the natural antioxidant to the anchovy paste and also the application of vacuum packaging reduced lipid’ oxidation and those samples added with added natural oxidant were the most appreciated by the assessors.

Controllo dell'ossidazione lipidica con estratto di origano (Origanum vulgate) in snack surgelati ripieni di pasta d'acciughe [Control of lipid oxidation by means of oregano (Origanum vulgare) extract in frozen appetizers filled with anchovy paste] / Iannelli, E.; Chiavaro, Emma; Balsano, A.; Luzzini, M.; Barbanti, Davide. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 53:542(2014), pp. 11-19.

Controllo dell'ossidazione lipidica con estratto di origano (Origanum vulgate) in snack surgelati ripieni di pasta d'acciughe [Control of lipid oxidation by means of oregano (Origanum vulgare) extract in frozen appetizers filled with anchovy paste]

CHIAVARO, Emma;BARBANTI, Davide
2014-01-01

Abstract

The oxidation of lipids in fish-based foods can lead to the formation of rancidification and loss of quality during storage at ambient temperature of, 4°C or at -18°C. In order to slow down or to inhibit lipid oxidation, natural antioxidants may be added as ingredient to foods. In this paper, the results of lab trials aimed at controlling the lipid oxidation in anchovy paste used as a filler in frozen appetizers are reported. Samples were added with a natural oregano (Origanum vulgare) extract in order to evaluate its effectiveness against lipid oxidation during 12 weeks storage at -18°C. The peroxide value (PV), thiobarbituric acid (TBARS), p-anisidine value (AV) and tot-ox were measured and a panel test was carried out on the samples at 12 weeks storage. Results showed that the addition of the natural antioxidant to the anchovy paste and also the application of vacuum packaging reduced lipid’ oxidation and those samples added with added natural oxidant were the most appreciated by the assessors.
2014
Controllo dell'ossidazione lipidica con estratto di origano (Origanum vulgate) in snack surgelati ripieni di pasta d'acciughe [Control of lipid oxidation by means of oregano (Origanum vulgare) extract in frozen appetizers filled with anchovy paste] / Iannelli, E.; Chiavaro, Emma; Balsano, A.; Luzzini, M.; Barbanti, Davide. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 53:542(2014), pp. 11-19.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2567645
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