Use of natural antioxidants in sous vide tilapia fillet

Use of natural antioxidants in sous vide tilapia fillet

The objective of this study was to evaluate the use of natural antioxidants in tilapia fillets submitted to sous vide process. Four treatments were carried out using different natural antioxidants (Treatment 1 – control, without antioxidant; Treatment 2 – oregano extract; Treatment 3 - rosemary extr...

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Bibliographic Details
Main Authors:	L. F. S. Alves, S. S. Corrêa, J. D. M. Rocha, D. A. V. Amado, S. M. Cottica, M. L. R. Souza
Format:	Article
Language:	English
Published:	Instituto de Zootecnia 2020-06-01
Series:	Boletim de Indústria Animal
Subjects:	lipid oxidation fish processing tbars
Online Access:	http://www.iz.sp.gov.br/bia/index.php/bia/article/view/1694

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