Seaweeds extracts as antioxidants and antimicrobials agents and their effects on the quality of tilapia minced (Oreochromis niloticus)

Abstract

Although the tilapia to discern itself as one of the most cultivated and marketed species in Brazil, your income is low in fillet and the meat is retained in the carcass after the filleting process. The extraction of mechanically separated meat has been considered as an attractive process mainly because of the possibility of larger recovery of the meat. However, the mechanical separation increases the area of contact. As a result there is the incorporation of oxygen and consequently to the "off flavor" because of the rancidity. This process creates a product so vulnerable and may suffer in the short space of time several changes, both sensory and nutrition, which necessitates the use of additives for their conservation. The tendency is to use natural products as alternatives to chemical additives. Among the natural products, the seaweeds have in your chemical composition secondary metabolites that have high antioxidant and antimicrobial activity. These organisms may represent a source of natural bioactive compounds to be used in the food and pharmaceutical industry. This research aims to evaluate the chemical composition and biological activity of five species of edible seaweed in purpose of high antimicrobial and antioxidant activities that they can exercise when applied to "minced fish" made with tilapia, aiming to extend the "shelf life" and keep his nutritional and sensory quality. Products with quality may be intended for export, due to significant added value, a factor that stimulates the commercial exploration of fish in Brazil. Moreover, the study of marine natural products as a source of bioactive compounds could provide the knowledge of new ingredients for use in the food industry, generation of Brazilian patents and to develop and consolidate this line of research in the Department of Agri-Food Industry, Food and Nutrition of ESALQ-USP.