EVALUATION OF GREEN TEA (CAMELLIA SINENSES) EXTRACT AND ONION (ALLIUM CEPA L.) JUICE EFFECTS ON LIPID DEGRADATION AND SENSORY ACCEPTANCE OF PERSIAN STURGEON (ACIPENSER PERSICUS) FILLETS: A COMPARATIVE STUDY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HAGHPARAST S.; KASHIRI H.; ALIPOUR GH.; SHABANPOUR B.

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

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2011 | Volume:13 | Issue:6 Page(s): 855-868

Download Full-Text

Persian Verion

View:

936

Download:

323

Cites:

Information Journal Paper

Title

EVALUATION OF GREEN TEA (CAMELLIA SINENSES) EXTRACT AND ONION (ALLIUM CEPA L.) JUICE EFFECTS ON LIPID DEGRADATION AND SENSORY ACCEPTANCE OF PERSIAN STURGEON (ACIPENSER PERSICUS) FILLETS: A COMPARATIVE STUDY

Author(s)

HAGHPARAST S. | KASHIRI H. | ALIPOUR GH. | SHABANPOUR B. | Issue Writer Certificate

Keywords

GREEN TEAQ3

LIPID DEGRADATION ONIONQ3

STURGEON FILLETSQ3

Abstract

This study was carried out to evaluate the effects of red onion (Allium cepa L.) juice and GREEN TEA (Camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated (4oC) STURGEON FILLETS (Acipenser persicus). Fresh fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion Juice (OJ) and tea extract (TE), and then stored for up to 8 days at 4oC in a refrigerator. Chemical indices of lipid oxidation as assayed by heme iron, thiobarbituric acid and free fatty acid contents indicated much more reduction in 2.5%TE, 5%TE and 5%OJ-treated samples relative to the other samples (P<0.05). Significant (P<0.05) differences in pH values of treatments and the control were observed during the first 2 days of storage time. For 5%OJ treatment, the pH remained constant during refrigerated storage (P>0.05) whereas gradual changes were detected in pH values of the others. Generally, the order of effectiveness for inhibiting oxidation in STURGEON FILLETS was found to be: 5% TE or OJ=2.5% TE>2.5 % OJ>1% TE=1% OJ. Based on sensory scores, higher amounts of onion juice (>1%) were more effective to improve attributive characteristics of the fillets.

Cites

No record.

References

No record.

Cite

APA: Copy

HAGHPARAST, S., KASHIRI, H., ALIPOUR, GH., & SHABANPOUR, B.. (2011). EVALUATION OF GREEN TEA (CAMELLIA SINENSES) EXTRACT AND ONION (ALLIUM CEPA L.) JUICE EFFECTS ON LIPID DEGRADATION AND SENSORY ACCEPTANCE OF PERSIAN STURGEON (ACIPENSER PERSICUS) FILLETS: A COMPARATIVE STUDY. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 13(6), 855-868. SID. https://sid.ir/paper/62484/en

Vancouver: Copy

HAGHPARAST S., KASHIRI H., ALIPOUR GH., SHABANPOUR B.. EVALUATION OF GREEN TEA (CAMELLIA SINENSES) EXTRACT AND ONION (ALLIUM CEPA L.) JUICE EFFECTS ON LIPID DEGRADATION AND SENSORY ACCEPTANCE OF PERSIAN STURGEON (ACIPENSER PERSICUS) FILLETS: A COMPARATIVE STUDY. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2011;13(6):855-868. Available from: https://sid.ir/paper/62484/en

IEEE: Copy

S. HAGHPARAST, H. KASHIRI, GH. ALIPOUR, and B. SHABANPOUR, “EVALUATION OF GREEN TEA (CAMELLIA SINENSES) EXTRACT AND ONION (ALLIUM CEPA L.) JUICE EFFECTS ON LIPID DEGRADATION AND SENSORY ACCEPTANCE OF PERSIAN STURGEON (ACIPENSER PERSICUS) FILLETS: A COMPARATIVE STUDY,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 13, no. 6, pp. 855–868, 2011, [Online]. Available: https://sid.ir/paper/62484/en

Related Journal Papers