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EVALUATION OF THE OXIDATION BEHAVIOUR OF SALTED FISH MEAT TREATED WITH PROPOLIS

MARIA ISABEL QUEIROZ, ELIANA BADIALE-FURLONG, CLÁUDIA SOARES PINTO COELHO, ROQUE LOURENÇO ZÍLIO, ANTÔNIO CÉSAR CORREA

Abstract

This research had the intention of evaluating the propolis antioxidational effect in the salted fish meat at different concentrations (0,125%; 0,25%; 0,5% and 1%), as well as the presence of residual flavor. An experiment was done treating the fish meat with 0,25% of fenolic antioxidational (BHT). The results showed the propolis antioxidation effect at 0,25% concentration with absence of residual flavor and its antioxidational action equivalence to BHT.