120168 20240319081012.0 doi 10.3390/foods11223656 sideral 130993 ART-2022-130993 eng Honrado, Adrián Universidad de Zaragoza (orcid)0000-0002-3244-4699 Fish By-Product Valorization as Source of Bioactive Compounds for Food Enrichment: Characterization, Suitability and Shelf Life 2022 Access copy available to the general public Unrestricted Fish 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.2 2022 FOOD SCIENCE & TECHNOLOGY 34 / 142 = 0.239 2022 Q1 T1 0.771 2022 Food Science 2022 Q1 Health Professions (miscellaneous) 2022 Q1 Plant Science 2022 Q1 Microbiology 2022 Q2 Health (social science) 2022 Q2 5.8 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Rubio, Sara Beltrán, José Antonio Universidad de Zaragoza (orcid)0000-0002-3764-0189 Calanche, Juan Universidad de Zaragoza (orcid)0000-0001-9660-8579 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 11, 22 (2022), 3656 [16 pp.] Foods Foods 2304-8158 2042992 http://zaguan.unizar.es/record/120168/files/texto_completo.pdf Versión publicada 2765971 http://zaguan.unizar.es/record/120168/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:120168 articulos driver 2024-03-18-15:16:23 ARTICLE