21.08.2015 Views

COBIA (Rachycentron canadum)

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acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), and complemented by sensoryanalysis (flesh odor, consistency, and appearance). Also, pH and expressible moisture weremeasured during 6-month storage. Proximate composition was also determined in the first day.TBA, PV, and FFA levels increased in all treatments due to lipid oxidation. Thyme essence showedan antioxidative effect in cobia fillets during frozen storage as indicated by TBA, PV, and FFAlevels. Results showed that FFA, primary and secondary oxidation products, expressible moisture(EM), and pH of thyme essence treated samples were significantly lower than those of the controlsamples (p

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