首页    期刊浏览 2024年11月24日 星期日
登录注册

文章基本信息

  • 标题:Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
  • 本地全文:下载
  • 作者:Olimpia Panza ; Valentina Lacivita ; Carmen Palermo
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2020
  • 卷号:9
  • 期号:12
  • 页码:1-12
  • DOI:10.3390/foods9121902
  • 出版社:MDPI Publishing
  • 摘要:Recently, the interest in recovery bioactive compounds from food industrial by-products is growing abundantly. Olive oil by-products are a source of valuable bioactive compounds with antioxidant and antimicrobial properties. One of the most interesting by-products of olive oil obtained by a two-phase decanter is the olive paste, a wet homogeneous pulp free from residuals of the kernel. To valorize the olive paste, ready-to-cook cod sticks breaded with dried olive oil by-products were developed. Shelf-life tests were carried out on breaded cod sticks and during 15 days of storage at 4 °C pH evolution, microbiological aspects, and sensory properties were also monitored. In addition, the chemical quality of both control and active samples was assessed in terms of total phenols, flavonoids, and antioxidant activity. The enrichment with olive paste increased the total phenols, the flavonoids, and the antioxidant activity of the breaded fish samples compared to the control. Furthermore, the bioactive compounds acted as antimicrobial agents, without compromising the sensory parameters. Therefore, the new products recorded a longer shelf life (12 days) than the control fish sample that remained acceptable for nine days.
  • 关键词:olive oil by-products; breaded fish; fish shelf life; fish quality; sustainable food olive oil by-products ; breaded fish ; fish shelf life ; fish quality ; sustainable food
国家哲学社会科学文献中心版权所有