Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pates with the addition of oregano (Origanum vulgare) essential oil.

ABSTRACT: The effect of the use of Nilo tilapia filleting residues in the production of pâtés with the addition of oregano essential oil stored for 90 days at 4 °C was evaluated. For that, 5 treatments were performed as follows: TSA-control treatment; TES with the addition of sodium erythorbate; and formulation TOE1 with 600 ppm oregano essential oil; TOE2 with 1000 ppm essential oil; and TOE3 with 1400 ppm essential oil. The pâtés showed adequate technological and physicochemical characteristics and microbiological counts within the legislation standards. No significant differences were observed in the luminosity of the pâté formulations during storage, and the addition of oil contributed to the increase in a* values and stability of b* values. Regarding the lipid and protein oxidation, TOE3 showed

SUBMITTER: Matiucci MA 

PROVIDER: S-EPMC10727447 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature