EVALUATION OF THE OXIDATION BEHAVIOUR OF SALTED FISH MEAT TREATED WITH PROPOLIS
DOI:
https://doi.org/10.5380/cep.v14i2.14236Keywords:
PESCADO SALGADO, PRÓPOLIS - EFEITO ANTIOXIDANTE. SALTED FISH MEAT, PROPOLIS - ANTIOXIDATION EFFECT.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.
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QUEIROZ, M. I., BADIALE-FURLONG, E., COELHO, C. S. P., ZÍLIO, R. L., & CORREA, A. C. (1996). EVALUATION OF THE OXIDATION BEHAVIOUR OF SALTED FISH MEAT TREATED WITH PROPOLIS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 14(2). https://doi.org/10.5380/cep.v14i2.14236
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