id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-87078	Fellenberg, María Angélica; Carlos, Félix ; Peña, Iván; Ibáñez , Rodrigo A. ; Vargas-Bello-Pérez, Einar; Vargas-Bello-Pérez, Einar	Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary	2020	12	.pdf	application/pdf	7767	320	49	TBARS values (µg MDA g-1 of fresh tissue), obtained with equivalent dose and with 4% absorption of marinating in the belly flap region (average ± standard error of the mean) Refrigeration time (d) Antioxidants Control Quillay Oregano Romero Synthetic Basal lipid-oxidation 0 0.0755 ± 0.007 0.0719 ± 0.007 0.0827 ± 0.006 0.0611± 0.008 0.0680 ± 0.07 1 0.1222 ± 0.012 0.1186 ± 0.013 0.0970 ± 0.011 0.1114 ± 0.012 0.0755 ± 0.011 2 0.1617 ± 0.015 0.1437 ± 0.014 0.1150 ± 0.015 0.1042 ± 0.015 0.1078 ± 0.014 3 0.1941 ± 0.016a 0.1905 ± 0.017a 0.1402 ± 0.016ab 0.1150 ± 0.015b 0.1402 ± 0.015ab 4 0.2767 ± 0.031a 0.2480 ± 0.030ab 0.2264 ± 0.029ab 0.1473 ± 0.030b 0.1330 ± 0.030b 5 0.3055 ± 0.037a 0.2552 ± 0.035ab 0.2156 ± 0.036ab 0.1468 ± 0.0032b 0.1320 ± 0.036b 6 0.1294 ± 0.040 0.2192 ± 0.038 0.1437 ± 0.41 0.1402 ± 0.043 0.0539 ± 0.042 Lipid-oxidation at an incubation of 37 °C for 30 minutes 0 0.1545 ± 0.006 0.1581 ± 0.008 0.1151 ± 0.007 0.0970 ± 0.007 0.1006 ± 0.008 1 0.3198 ± 0.011a 0.2156 ± 0.012ab 0.1545 ± 0.012ab 0.1330 ± 0.013b 0.1186 ± 0.012b 2 0.5822 ± 0.014a 0.3486 ± 0.012ab 0.2120 ± 0.013b 0.2192 ± 0.012b 0.1150 ± 0.015b 3 0.4708 ± 0.015a 0.5462 ± 0.014a 0.2480 ± 0.014b 0.3162 ± 0.015ab 0.1258 ± 0.015b 4 0.6001 ± 0.030a 0.5534 ± 0.032a 0.4241 ± 0.032ab 0.3701 ± 0.030ab 0.1581 ± 0.030b 5 0.8697 ± 0.035a 0.7259 ± 0.034ab 0.4456 ± 0.033bc 0.3773 ± 0.33bc 0.1366 ± 0.035c 6 0.3306 ± 0.040 0.3773 ± 0.039 0.2839 ± 0.038 0.3162 ± 0.040 0.1437 ± 0.041 Lipid-oxidation at an incubation of 37 °C for 30 minutes with Fe 0 0.8733 ± 0.007a 0.6037 ± 0.007b 0.6289 ± 0.008ab 0.2408 ± 0.007c 0.1006 ± 0.007c 1 1.4878 ± 0.011a 1.4195 ± 0.013a 0.6505 ± 0.012ab 0.3773 ± 0.012b 0.1689 ± 0.011b 2 1.9226 ± 0.013a 1.4626 ± 0.012ab 0.7044 ± 0.012ab 0.5786 ± 0.011ab 0.1150 ± TBARS values (µg MDA g-1 of tissue) obtained with equivalent dose and with 4% absorption of marinade measured in the NQC region (average ± standard error of the mean) Refrigeration time (d) Antioxidants Control Quillay Oregano Romero Synthetic Basal lipid-oxidation 0 0.0647 ± 0.003ab 0.0719 ± 0.004a 0.0722 ± 0.003a 0.0575 ± 0.03b 0.0649 ± 0.004ab 1 0.1078 ± 0.011 0.1222 ± 0.010 0.1294 ± 0.012 0.0970 ± 0.011 0.0975 ± 0.010 2 0.2120 ± 0.025a 0.1725 ± 0.024ab 0.1330 ± 0.025ab 0.1617 ± 0.024ab 0.0755 ± 0.024b 3 0.3019 ± 0.043a 0.2552 ± 0.040ab 0.2336 ± 0.042ab 0.2048 ± 0.044ab 0.1222 ± 0.043b 4 0.4564 ± 0.066 0.3989 ± 0.065 0.2264 ± 0.065 0.2270 ± 0.066 0.1186 ± 0.065 5 0.4564 ± 0.083	cache/afs-87078.pdf	txt/afs-87078.txt