EFFECTS OF GREEN TEA EXTRACT AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF LIFE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) MINCED AT REFRIGERATED STORAGE

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NOGHANI F.; ERSHAD LANGROODI H.; JALILI S.H.; KOOCHEKIAN SABOUR A.

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Paper Information

Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2014 | Volume:8 | Issue:2 (30) Page(s): 71-80

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Title

EFFECTS OF GREEN TEA EXTRACT AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF LIFE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) MINCED AT REFRIGERATED STORAGE

Author(s)

NOGHANI F. | ERSHAD LANGROODI H. | JALILI S.H. | KOOCHEKIAN SABOUR A. | Issue Writer Certificate

Keywords

GREEN TEA EXTRACT (GTE)Q2

MINCED FISH SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)Q2

MODIFIED ATMOSPHERE PACKAGING (MAP)Q2

REFRIGERATED STORAGEQ2

SHELF LIFEQ2

Abstract

Green tea extract which contains high amount of poly phenols is known as effective anti-oxidants due to anti-bacterial and anti-virus effects of poly-phenols. The main objective of this study was to compare the effects of lowring temperature (3-5 oC), Green Tea Extract (GTE) (800 ppm) and Modified Atmosphere Packaging (MAP) (condition 50:5:45 for N2:O2:CO2) with normal or Aerobic packaging (AP), on the chemical and sensory characteristics of SCM within REFRIGERATED STORAGE. Results of Peroxide Value showed that all treatments can effectively protect SCM against oil oxidation, compared with AP, after 4 days. Using MAP and/or GTE treatments reduced the Free Fatty Acid (FFA) formation ratio, because, in contrast with AP treatment, FFA increased significantely (P<0.05), only after 16 days storage. Thiobarbitoric Acid Reactive Substances (TBARS) of AP samples in 16th days was 2.51±0.21 mg that was upper than accepted limits. Effects of GTE treatment on TBARS increasing was not significantly different compared with AP (P>0.05). pH trends was ascending and GTE and MAP treatments had no significant effects on pH increasing. According to sensory evaluation, MAP had higher total quality score compared with GTE treatment and showed no significant difference with MAP+TE during storage. Combined treatment (MAP+GTE) was selected as an effective method that can extend the shelf-life of SCM up to 4 days at REFRIGERATED STORAGE.

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APA: Copy

NOGHANI, F., ERSHAD LANGROODI, H., JALILI, S.H., & KOOCHEKIAN SABOUR, A.. (2014). EFFECTS OF GREEN TEA EXTRACT AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF LIFE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) MINCED AT REFRIGERATED STORAGE. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 8(2 (30)), 71-80. SID. https://sid.ir/paper/161767/en

Vancouver: Copy

NOGHANI F., ERSHAD LANGROODI H., JALILI S.H., KOOCHEKIAN SABOUR A.. EFFECTS OF GREEN TEA EXTRACT AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF LIFE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) MINCED AT REFRIGERATED STORAGE. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2014;8(2 (30)):71-80. Available from: https://sid.ir/paper/161767/en

IEEE: Copy

F. NOGHANI, H. ERSHAD LANGROODI, S.H. JALILI, and A. KOOCHEKIAN SABOUR, “EFFECTS OF GREEN TEA EXTRACT AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF LIFE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) MINCED AT REFRIGERATED STORAGE,” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 8, no. 2 (30), pp. 71–80, 2014, [Online]. Available: https://sid.ir/paper/161767/en

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