Evaluation of turmeric (Curcuma longa L.) extract as natural antioxidant in streaked prochilod frozen fillets

• Grant number: 13/19440-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2014
• End date: March 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Judite das Graças Lapa Guimarães
• Grantee: Mirela Garcia Fernandes
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Global demand for fish has increased in recent decades, which also increases the requirement for development of efficient technologies related to its preservation. Although some deterioration such as protein denaturation, dehydration, and lipid and pigment oxidation still occur during frozen storage, freezing is an effective method of food preservation. Fish lipids have a higher proportion of unsaturated fatty acids, which makes both lean and fatty fish highly susceptible to lipid oxidation during frozen storage. In consequence, the use techniques focused on inhibiting of lipid oxidation can improve the shelf life and quality of frozen fish. The increased concern related to the toxic effects of synthetic antioxidants and increased consumer's demand for natural products, are promoting major changes in food industry, which in turn is searching for natural alternatives to the use of synthetic antioxidants. In this scenario, researches on the utilization of natural antioxidants in fish and seafood in general have been gaining importance. Thus, the objective of this research project is to evaluate the efficiency of turmeric (Curcuma longa L.) as natural antioxidant on frozen fillets of streaked prochilod (Prochilodus lineatus). In order to do that, the turmeric hydroethanolic extract will be obtained and characterized, and then it will be utilized for marinating and glazing of fillets. Treated and control frozen samples will be periodically evaluated during six months in order to determine lipid oxidation levels.

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FERNANDES, MIRELA GARCIA; CERVI, CAMILA BITENCOURT; DE CARVALHO, ROSEMARY APARECIDA; LAPA-GUIMARAES, JUDITE. Evaluation of Turmeric Extract as an Antioxidant for Frozen Streaked Prochilod (Prochilodus lineatus) Fillets. Journal of Aquatic Food Product Technology, v. 26, n. 9, p. 1057-1069, 2017. (13/19440-0)