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The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt‐head sea bream fillets ( Sparus aurata ) packaged in a modified atmosphere
Author(s) -
Giménez Begoña,
Roncalés Pedro,
Beltrán José A
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1785
Subject(s) - ascorbic acid , modified atmosphere , lipid oxidation , food science , shelf life , tbars , chemistry , antioxidant , biochemistry , lipid peroxidation
The effects of lighting conditions and the application of natural antioxidants (rosemary extract and ascorbic acid) on the shelf‐life of gilt‐head sea bream fillets ( Sparus aurata ) packaged in a modified atmosphere (MAP) and stored at 1 ± 1 °C were studied. Lighting with low‐UV colour‐balanced lamps led to an extension of shelf‐life compared with that under supermarket fluorescent tubes, as assessed by lipid oxidation (TBARS value) and sensory evaluation. The application of antioxidants to the surface of MAP fillets delayed lipid oxidation besides improving the sensory quality. Rosemary extract was more effective than ascorbic acid in delaying lipid oxidation under both kinds of lighting. The effect of ascorbic acid was greater in the samples illuminated by low‐UV tubes than in those stored under conventional lighting. However, the effectiveness of rosemary extract was similar in both kinds of lighting conditions. Copyright © 2004 Society of Chemical Industry