Cargando…

Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life

The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were...

Descripción completa

Detalles Bibliográficos
Autores principales:	Miraglia, Dino, Castrica, Marta, Menchetti, Laura, Esposto, Sonia, Branciari, Raffaella, Ranucci, David, Urbani, Stefania, Sordini, Beatrice, Veneziani, Gianluca, Servili, Maurizio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696022/ https://www.ncbi.nlm.nih.gov/pubmed/33187361 http://dx.doi.org/10.3390/foods9111647

Ejemplares similares

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking
por: Miraglia, Dino, et al.
Publicado: (2021)

Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage
por: Branciari, Raffaella, et al.
Publicado: (2015)

Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage
por: Miraglia, Dino, et al.
Publicado: (2016)

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat
por: Castrica, Marta, et al.
Publicado: (2020)

Hydrodynamic controls on connectivity of the high commercial value shrimp Parapenaeus longirostris (Lucas, 1846) in the Mediterranean Sea
por: Quattrocchi, Giovanni, et al.
Publicado: (2019)

Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life
por: Dottori, Ilenia, et al.
Publicado: (2023)

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life
por: Roila, Rossana, et al.
Publicado: (2022)

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage
por: Rusanova, Polina, et al.
Publicado: (2022)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

In Vitro Bioactivity of Astaxanthin and Peptides from Hydrolisates of Shrimp (Parapenaeus longirostris) By-Products: From the Extraction Process to Biological Effect Evaluation, as Pilot Actions for the Strategy “From Waste to Profit”
por: Messina, Concetta Maria, et al.
Publicado: (2021)

Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese
por: Roila, Rossana, et al.
Publicado: (2016)

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils
por: Esposto, Sonia, et al.
Publicado: (2023)

Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage
por: Roila, Rossana, et al.
Publicado: (2018)

Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules
por: Branciari, Raffaella, et al.
Publicado: (2020)

“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features
por: Di Cerbo, Alessandro, et al.
Publicado: (2020)

Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo Salami
por: Ranucci, David, et al.
Publicado: (2016)

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development
por: Alagna, Fiammetta, et al.
Publicado: (2012)

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality
por: Veneziani, Gianluca, et al.
Publicado: (2019)

Differences in Chemical, Physical and Microbiological Characteristics of Italian Burrata Cheeses Made in Artisanal and Industrial Plants of Apulia Region
por: Rea, Stefano, et al.
Publicado: (2016)

Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices
por: Esposto, Sonia, et al.
Publicado: (2021)

Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fed Oregano vulgaris extract
por: Miraglia, Dino, et al.
Publicado: (2018)

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars
por: Veneziani, Gianluca, et al.
Publicado: (2021)

Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils
por: Veneziani, Gianluca, et al.
Publicado: (2023)

Dietary Effects of Oregano (Origanum Vulgaris L.) Plant or Sweet Chestnut (Castanea Sativa Mill.) Wood Extracts on Microbiological, Chemico-Physical Characteristics and Lipid Oxidation of Cooked ham During Storage
por: Ranucci, David, et al.
Publicado: (2015)

Occurrence of Parasites of the Genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in Fish Caught in Trasimeno Lake, Italy
por: Branciari, Raffaella, et al.
Publicado: (2016)

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives
por: Bleve, Gianluca, et al.
Publicado: (2014)

Evaluation of Carcass Hygiene in Sheep Subjected to Gas De-Pelting With Different Skinning Procedures
por: Ranucci, David, et al.
Publicado: (2014)

Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant
por: Leone, Alessandro, et al.
Publicado: (2022)

High microbial loads found in minimally-processed sliced mushrooms from Italian market
por: Jiang, Haiyang, et al.
Publicado: (2018)

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami
por: Ranucci, David, et al.
Publicado: (2019)

Effect of time and temperature before chilling on the hygiene of carcasses in wild boar hunted in central Italy
por: Barbani, Roberto, et al.
Publicado: (2022)

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract
por: Difonzo, Graziana, et al.
Publicado: (2019)

Influence of Maternal and Postweaning Linseed Dietary Supplementation on Growth Rate, Lipid Profile, and Meat Quality Traits of Light Sarda Lambs
por: Trabalza-Marinucci, Massimo, et al.
Publicado: (2016)

Contribution of street food on dietary acrylamide exposure by youth aged nineteen to thirty in Perugia, Italy
por: Altissimi, Maria Serena, et al.
Publicado: (2017)

Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine
por: Tamborrino, Antonia, et al.
Publicado: (2021)

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications
por: Tufariello, Maria, et al.
Publicado: (2019)

Seroprevalence of Toxoplasma gondii in wild boars (Sus scrofa) from Central Italy
por: Ranucci, David, et al.
Publicado: (2013)

Nutritional quality, safety and sensory properties of smoked tench (Tinca tinca) pâté from Trasimeno Lake, Italy
por: Branciari, Raffaella, et al.
Publicado: (2019)

Incidence of ionophore and non-ionophore anticoccidials residues in poultry meat and eggs and their risk characterization
por: Roila, Rossana, et al.
Publicado: (2021)

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation
por: Perpetuini, Giorgia, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_3f5mmr3kskiirghebh0b2r24bd