Capacidade antioxidante do sal de ervas no perfil lipídico e aceitabilidade do peixe assado

• Ano de defesa: 2017
• Autor(a) principal: Santos, Ariane Gleyse Azevedo dos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Alagoas; Brasil; Programa de Pós-Graduação em Nutrição; UFAL
• Palavras-chave em Português: Nutrição; Peixe dourado; Ervas e especiarias; Antioxidantes; Ácidos graxos; Golden; To bake; Spices; Lipid oxidation; Fatty acids; Total phenols; CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: http://www.repositorio.ufal.br/handle/riufal/2254

Herbal salt is a natural spice that has benefits both from the point of view of consumer health and food quality. For emphasizing the taste of food preparations and being a partial substitute for salt, it is indicated to improve the adherence of hyposodic diets by hypertensives, as well as helps to control salt consumption also by the healthy population. Rich in antioxidants, it improves the conservation of foods like fish, by minimizing the development of an undesirable reaction, lipid oxidation. This study evaluated the antioxidant capacity of herbal salt on the fatty acid profile and acceptability of roasted Golden (Salminus maxillosus) from Maceió, Alagoas. Six samples weighing 1,500kg, each batch, were analyzed immediately after fishing, divided into three 500g portions of fillet, denominated: DC - golden in natura - control - without treatment; DSE - golden roasted with herbal salt; And DSR- golden roasted with refined salt. Herbal salt was constituted in the mixture of oregano (Origanum vulgaris L.), rosemary (Rosmarinus officinalis L.) and basil (Ocimum basilicum L.) and refined salt in the proportion of 25% each. Analyzes of the centesimal composition, fatty acid profile, total phenols, TBARS and sensorial test were performed. After cooking, there was a significant reduction (p <0.05) in moisture content, increase in protein, lipid and ash contents. The fish had a higher preservation (p <0.05) of palmitic, stearic, gadoleic, oleic (omega-9), linoleic (omega-6) and docosahexaenoic (omega-3) fatty acids in Golden roasted with refined salt. he presence of total phenolic compounds in oregano, basil and rosemary and in the ternary mixture of these herbs was detected according to the method of Folin ciocalteau. The TBARS test showed a lower oxidation (p <0.05) in the golden roasted herbal salt compared to roasted with refined salt. Sensory analysis confirmed good acceptability and intent to purchase golden roasted herbal salt. With these results, it was found that the salt of herbs obtained an effective antioxidant action against lipid oxidation and that the preparation performed may be an alternative for the consumption of healthier foods rich in phenolic compounds.