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.
News published in Agência FAPESP Newsletter about the scholarship: