Study of effect antioxidant green tea extract on the stability and quality of silver carp fillet and minced at the refrigerator temperature (4 oC)

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NOGHANI F.; ZARE GASHTI GH.; KAMALI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2018 | Volume:11 | Issue:4 Page(s): 75-86

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Title

Study of effect antioxidant green tea extract on the stability and quality of silver carp fillet and minced at the refrigerator temperature (4 oC)

Author(s)

NOGHANI F. | ZARE GASHTI GH. | KAMALI S. | Issue Writer Certificate

Keywords

Fat oxidationQ2

FilletQ2

Green tea extractionQ2

Minced fishQ1

Silver carpQ2

Abstract

The use of natural extracts, one of the most suitable antioxidants increasing for improves the quality of fish, the aim of this study was to evaluate effects of green tea extract antioxidant on the quality of fish and minced of Silver carp that stored at the refrigerated temperature (4 oC). Samples were treated with green tea extract at a concentration of 1000 ppm, after the normal packaging was kept at a refrigerated temperature. The chemical and enzymatic indices of lipid degradation include peroxide, free fatty acids (FFA), thiobarbituric acid (TBARS), pH and Sensory performed at 0, 4, 8, 12 and 16 days, with 3 repetitions was evaluated and compared with blank sample. Results showed, green tea extract delayed oxidation at all test times significantly (P<0. 05) and the sensory evaluation results indicated a significant decrease in sensory properties of the Fillets during the maintenance period. And the finally, In this study, Fillet was used with 1000 ppm extracts up to the end of maintenance period better than comparison with other treatments.

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APA: Copy

NOGHANI, F., ZARE GASHTI, GH., & KAMALI, S.. (2018). Study of effect antioxidant green tea extract on the stability and quality of silver carp fillet and minced at the refrigerator temperature (4 oC). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 11(4 ), 75-86. SID. https://sid.ir/paper/161751/en

Vancouver: Copy

NOGHANI F., ZARE GASHTI GH., KAMALI S.. Study of effect antioxidant green tea extract on the stability and quality of silver carp fillet and minced at the refrigerator temperature (4 oC). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2018;11(4 ):75-86. Available from: https://sid.ir/paper/161751/en

IEEE: Copy

F. NOGHANI, GH. ZARE GASHTI, and S. KAMALI, “Study of effect antioxidant green tea extract on the stability and quality of silver carp fillet and minced at the refrigerator temperature (4 oC),” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 11, no. 4 , pp. 75–86, 2018, [Online]. Available: https://sid.ir/paper/161751/en

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