000120168 001__ 120168
000120168 005__ 20240319081012.0
000120168 0247_ $$2doi$$a10.3390/foods11223656
000120168 0248_ $$2sideral$$a130993
000120168 037__ $$aART-2022-130993
000120168 041__ $$aeng
000120168 100__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000120168 245__ $$aFish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life
000120168 260__ $$c2022
000120168 5060_ $$aAccess copy available to the general public$$fUnrestricted
000120168 5203_ $$aFish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore, this study focused on evaluating the shelf life of mechanically deboned and dried meat (MDDM) of sea bass based on the lipid oxidation criterion (TBARS). The effect of a tocopherol-based antioxidant was also evaluated, and changes in the fatty acid profile were studied. For that, samples with and without antioxidant were stored at three temperatures (37, 55, and 65 °C) for 50 days. This allowed its modelling according to the Arrhenius model. The results showed a shelf life for MDDM of 220 days at 20 °C without the addition of antioxidant. When antioxidant was added, a high protective effect against oxidation and preservation of unsaturated fatty acids was perceived, avoiding nutritional losses and negative sensory effects, reducing EPA and DHA losses by 75 and 72%, respectively. In conclusion, the stability of MDDM from sea bass was demonstrated, making possible its incorporation into other food matrices.
000120168 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000120168 590__ $$a5.2$$b2022
000120168 592__ $$a0.771$$b2022
000120168 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000120168 593__ $$aFood Science$$c2022$$dQ1
000120168 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000120168 593__ $$aPlant Science$$c2022$$dQ1
000120168 593__ $$aMicrobiology$$c2022$$dQ2
000120168 593__ $$aHealth (social science)$$c2022$$dQ2
000120168 594__ $$a5.8$$b2022
000120168 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000120168 700__ $$aRubio, Sara
000120168 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José Antonio$$uUniversidad de Zaragoza
000120168 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan$$uUniversidad de Zaragoza
000120168 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000120168 773__ $$g11, 22 (2022), 3656 [16 pp.]$$pFoods$$tFoods$$x2304-8158
000120168 8564_ $$s2042992$$uhttps://zaguan.unizar.es/record/120168/files/texto_completo.pdf$$yVersión publicada
000120168 8564_ $$s2765971$$uhttps://zaguan.unizar.es/record/120168/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000120168 909CO $$ooai:zaguan.unizar.es:120168$$particulos$$pdriver
000120168 951__ $$a2024-03-18-15:16:23
000120168 980__ $$aARTICLE