ANTIOXIDANT AND ANTIBACTERIAL EFFECTS OF PARSLEY EXTRACT (PETROSELINUM CRISPUM) ON SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLETS DURING REFRIGERATION

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ESKANDARI S.; HOSSEINI H.; HOSSEINI S.E.; SHIRAEI KASMAEI A.

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Journal Paper

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2013 | Volume:8 | Issue:2 Page(s): 165-172

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Title

ANTIOXIDANT AND ANTIBACTERIAL EFFECTS OF PARSLEY EXTRACT (PETROSELINUM CRISPUM) ON SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLETS DURING REFRIGERATION

Author(s)

ESKANDARI S. | HOSSEINI H. | HOSSEINI S.E. | SHIRAEI KASMAEI A. | Issue Writer Certificate

Keywords

SILVER CARPQ3

HYPOPHTHALMICHTHYS MOLITRIXQ3

PARSLEY EXTRACTQ3

ANTIOXIDANTQ3

ANTIBACTERIALQ3

Abstract

Background and Objectives: Fish and fish products are highly perishable because of their unsaturated fatty acid content, large amounts of free amino acids, and high final pH. For this reason, preservatives are used to prevent or delay spoiling during storage. This investigation determined the ANTIOXIDANT and ANTIBACTERIAL activities of PARSLEY EXTRACT on the shelf life of air packaged SILVER CARP fillets stored at 4±1oC.Material and Methods: Prepared fish fillets were divided into two groups. One group was dipped in distilled water (control) and one in PARSLEY EXTRACT (1%); they were then air packed and kept at 4±1oC. Microbial (TVC, PTC) and chemical (PV, TBA, TVB-N, FFA) properties were analyzed over a 15 d period.Results: PARSLEY EXTRACT delayed lipid oxidation significantly (p<0.05) in the treated fillets. In the samples treated with PARSLEY EXTRACT, the magnitude of change in TVB-N and FFA was less than in the control samples (16.23±0.02 vs. 32.50±0.07 mg/100 g and 1.02±0.00 vs. 1.91±0.04% oleic acid, respectively) (p<0.05). Microbial analysis results showed that the treated and control samples remained acceptably fresh up to 12 and 6 d, respectively.Conclusion: The results obtained from this study showed that the shelf life of SILVER CARP fillets dipped in PARSLEY EXTRACT as a natural preservative extended their shelf life by 6 d over the control samples.

Cites

EFFECT OF CITRUS AURANTIUM MESOCARP EXTRACT ON SHELF LIFE OF RAINBOW TROUT

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APA: Copy

ESKANDARI, S., HOSSEINI, H., HOSSEINI, S.E., & SHIRAEI KASMAEI, A.. (2013). ANTIOXIDANT AND ANTIBACTERIAL EFFECTS OF PARSLEY EXTRACT (PETROSELINUM CRISPUM) ON SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLETS DURING REFRIGERATION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(2), 165-172. SID. https://sid.ir/paper/121438/en

Vancouver: Copy

ESKANDARI S., HOSSEINI H., HOSSEINI S.E., SHIRAEI KASMAEI A.. ANTIOXIDANT AND ANTIBACTERIAL EFFECTS OF PARSLEY EXTRACT (PETROSELINUM CRISPUM) ON SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLETS DURING REFRIGERATION. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;8(2):165-172. Available from: https://sid.ir/paper/121438/en

IEEE: Copy

S. ESKANDARI, H. HOSSEINI, S.E. HOSSEINI, and A. SHIRAEI KASMAEI, “ANTIOXIDANT AND ANTIBACTERIAL EFFECTS OF PARSLEY EXTRACT (PETROSELINUM CRISPUM) ON SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) FILLETS DURING REFRIGERATION,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 2, pp. 165–172, 2013, [Online]. Available: https://sid.ir/paper/121438/en

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