Cargando…

Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking

The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (C...

Descripción completa

Detalles Bibliográficos
Autores principales:	Miraglia, Dino, Castrica, Marta, Esposto, Sonia, Roila, Rossana, Selvaggini, Roberto, Urbani, Stefania, Taticchi, Agnese, Sordini, Beatrice, Veneziani, Gianluca, Servili, Maurizio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469345/ https://www.ncbi.nlm.nih.gov/pubmed/34574226 http://dx.doi.org/10.3390/foods10092116

Ejemplares similares

Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life
por: Miraglia, Dino, et al.
Publicado: (2020)

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

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

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)

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)

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

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

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)

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)

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)

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 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)

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

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

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)

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)

Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste
por: Durante, Miriana, et al.
Publicado: (2019)

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

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)

Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?
por: D’Amato, Roberto, et al.
Publicado: (2017)

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water
por: Barbieri, Sara, et al.
Publicado: (2021)

Use of Dried Stoned Olive Pomace in the Feeding of Lactating Buffaloes: Effect on the Quantity and Quality of the Milk Produced
por: Terramoccia, S., et al.
Publicado: (2013)

Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters
por: Mercatante, Dario, et al.
Publicado: (2022)

In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis
por: Taticchi, Agnese, et al.
Publicado: (2019)

Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts
por: Ianni, Federica, et al.
Publicado: (2021)

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets
por: Balzan, Stefania, et al.
Publicado: (2021)

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)

Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese
por: Caccamo, Margherita, et al.
Publicado: (2019)

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)

Corrigendum: 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: (2020)

Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo
por: Taticchi, A., et al.
Publicado: (2017)

Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants
por: Tamborrino, Antonia, et al.
Publicado: (2022)

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)

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)

Characterization of Olive Fruit Damage Induced by Invasive Halyomorpha halys
por: Daher, Elissa, et al.
Publicado: (2023)

Molecular diagnostic markers of Tachysurus fulvidraco and Leiocassis longirostris and their hybrids
por: Liang, Hongwei, et al.
Publicado: (2016)

The complete mitochondrial genome of the hybrid of Leiocassis longirostris (♂)×Pelteobagrus fulvidraco (♀)
por: Zhang, Guosong, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_vjk6jt07pfet59asjjo3o82u4h