Effects of Persian gum and Basil extract (Ocimum basilicum) coating on the quality of silver carp) Hypophthalmichthys molitrix( fillets during frozen storage (-18 ºC)
The present study was conducted to evaluate the effect of Persian gum and Basil extract (Ocimum basilicum) coating on the development of rancidity in silver carp ( Hypophthalmichthys molitrix) fillets during frozen storage (-18 ºC) over a period of 3 months. The Persian gum and basil extract covering the treatment of gum 2% , 1.5% extract and extract was prepared containing treatment and control (uncoated). The control and treated fish samples were analyzed for chemical (TVB-N, TBARS, FFA, pH) and sensory characteristics monthly. The results indicated lower levels of TBA, FFA, pH, TVB-N in coated samples and especially those with gum containing basil extract during frozen (-18°C) storage. Significant differences in chemical characteristics (TVB-N, TBARS, FFA, pH) were observed between the treatments and control. .. The results showed that Persian gum containing basil extract was the best coating for silver carp fillets and it also resulted in longer shelf life at -18ºC.
| Main Authors: | , , , |
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| Format: | Journal Contribution biblioteca |
| Language: | Persian |
| Published: |
2016
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| Subjects: | Edible film, Persian gum, Extract Basil, Silver Carp, Hypophthalmichthys molitrix, Ocimum basilicum, Quality, Fillet, Temperature, |
| Online Access: | http://hdl.handle.net/1834/13506 |
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| Summary: | The present study was conducted to evaluate the effect of Persian gum and Basil extract
(Ocimum basilicum) coating on the development of rancidity in silver carp (
Hypophthalmichthys molitrix) fillets during frozen storage (-18 ºC) over a period of 3
months. The Persian gum and basil extract covering the treatment of gum 2% , 1.5% extract
and extract was prepared containing treatment and control (uncoated). The control and treated
fish samples were analyzed for chemical (TVB-N, TBARS, FFA, pH) and sensory
characteristics monthly. The results indicated lower levels of TBA, FFA, pH, TVB-N in
coated samples and especially those with gum containing basil extract during frozen (-18°C)
storage. Significant differences in chemical characteristics (TVB-N, TBARS, FFA, pH) were
observed between the treatments and control. .. The results showed that Persian gum
containing basil extract was the best coating for silver carp fillets and it also resulted in
longer shelf life at -18ºC. |
|---|