Assessment of Spearmint (Mentha spicata L. ) Extract Effect on Chemical and Bacterial Quality of Common Kilka (Clupeonella cultriventris) Surimi during Short Term Storage in Refrigerator

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ZAMANI A.

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2019 | Volume:8 | Issue:2 Page(s): 99-108

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Title

Assessment of Spearmint (Mentha spicata L. ) Extract Effect on Chemical and Bacterial Quality of Common Kilka (Clupeonella cultriventris) Surimi during Short Term Storage in Refrigerator

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ZAMANI A. | Issue Writer Certificate

Keywords

SurimiQ2

Spearmint ExtractQ1

Common kilkaQ2

PTCQ1

Abstract

Aims: In the present study, the effect of Spearmint Extract in different concentrations was investigated on chemical and bacterial quality of Common kilka Surimi during storage in the refrigerator (4± 1° C) at different times. Materials & Methods: In the present study, chemical tests including peroxide value (PV), thiobarbituric acid (TBA), total volatile bases nitrogen (TVB-N), pH and total viable count (TVC) and psychrophilic count (PTC) as bacterial tests were assessed. Findings: Over time, the PV index decreased significantly in SE treatments compared to the control treatment as it was increased at 4% SE from 0. 33 on the 􀏐 irst day to 4. 08m eq O2 on the 12th day (p<0. 05). The TBA and TVB-N amounts were increased in the control so that it was recorded 0. 43mg malondialdehyde for TBA and 32. 8mg N for TVB-N on day 15 with a signi􀏐 icant difference compared to those containing SE (p<0. 05). The pH value was significantly lower in groups treated with SE than the control treatment during the whole storage period (p<0. 05), with an increase from 6. 28 at day 1 to 7. 10 at day 15 for 4% SE (p<0. 05). The TVC and PTC bacteria from control were significantly higher than those from treated groups with SE wherein TVC and PTC bacteria were increased in the control treatment from 3. 55 and 3. 25 to 6. 64 and 5. 96 log cfu/g, respectively (p<0. 05). Conclusion: Based on the 􀏐 indings of the present study, 4% SE can be used for short-term storage of the Common kilka Surimi at temperature of refrigerator.

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APA: Copy

ZAMANI, A.. (2019). Assessment of Spearmint (Mentha spicata L. ) Extract Effect on Chemical and Bacterial Quality of Common Kilka (Clupeonella cultriventris) Surimi during Short Term Storage in Refrigerator. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 8(2 ), 99-108. SID. https://sid.ir/paper/246781/en

Vancouver: Copy

ZAMANI A.. Assessment of Spearmint (Mentha spicata L. ) Extract Effect on Chemical and Bacterial Quality of Common Kilka (Clupeonella cultriventris) Surimi during Short Term Storage in Refrigerator. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2019;8(2 ):99-108. Available from: https://sid.ir/paper/246781/en

IEEE: Copy

A. ZAMANI, “Assessment of Spearmint (Mentha spicata L. ) Extract Effect on Chemical and Bacterial Quality of Common Kilka (Clupeonella cultriventris) Surimi during Short Term Storage in Refrigerator,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 8, no. 2 , pp. 99–108, 2019, [Online]. Available: https://sid.ir/paper/246781/en

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