تعداد نشریات | 161 |
تعداد شمارهها | 6,532 |
تعداد مقالات | 70,501 |
تعداد مشاهده مقاله | 124,098,880 |
تعداد دریافت فایل اصل مقاله | 97,206,443 |
Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage | ||
Journal of Food and Bioprocess Engineering | ||
مقاله 9، دوره 1، شماره 1، شهریور 2018، صفحه 53-56 اصل مقاله (386.44 K) | ||
نوع مقاله: Original research | ||
نویسندگان | ||
Roya Bagheri* 1؛ Mohammad Ali Sahari2 | ||
1Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran | ||
2Department of Food Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran | ||
چکیده | ||
This study evaluated the ability of fennel extract to improve the quality of refrigerated minced silver carp over a period of 16 days. Minced silver carp were treated with fennel extract (0.5, 1 and 1.5% w/w), and beta-hydroxy toluene (BHT 200 ppm). The control and the treated fish samples were analyzed periodically (every4 days) by chemical analysis (Peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA). Results showed that the fennel extract and BHT could reduce lipid oxidation in the samples compared to the control. Moreover, minced silver carp treated with 1.5% fennel extract showed the lowest amount of lipid oxidation. The results indicated that fennel extract was improving the quality characteristics of treated fresh minced fish. | ||
کلیدواژهها | ||
Silver carp؛ Fennel extract؛ Synthetic antioxidant؛ Lipid oxidation | ||
مراجع | ||
Abdollahi, M., Rezaei, M., & Farzi, G. (2014). Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp. International Journal of Food Science & Technology, 49(3), 811–818.
Ames, B. N. (1983). Dietary carcinogens and anticarcinogens: oxygen radicals and degenerative diseases. Science, 221(4617), 1256–1264.
AOAC (2005) Official Method of Analysis (17th ed). Washington, DC: Association of Official Analytical chemists.
Asgharzadeh, A., Shabanpour, B., Hosseini, H., & Sabzwari, A. (2006). Effect of frozen storage time in change the quality of the fish meat silver carp with cold protection. Food Sixteenth National Congressof Iran, Gorgan.
Baardseth, P. (1989). Effect of selected antioxidants on the stability of dehydrated mashed potatoes. Food Additives & Contaminants, 6(2), 201–207.
Bagheri, R., Izadi Amoli, R., Tabari Shahndasht, N., & Shahosseini, S. R. (2016). Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food Science & Nutrition, 4(2), 216–222.
Barros, L., Heleno, S. A., Carvalho, A. M., & Ferreira, I. C. F. R. (2009). Systematic evaluation of the antioxidant potential of different parts of Foeniculum vulgare Mill. from Portugal. Food and Chemical Toxicology, 47(10), 2458–2464.
Connell, J. J. (1990) Control of fish quality (3rd ed.). Oxford, UK: Fishing News Books.
De Abreu, D. A. P., Losada, P. P., Maroto, J., & Cruz, J. M. (2011). Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innovative Food Science & Emerging Technologies, 12(1), 50–55.
Egan, H., & Sawyer, R. (1997). Pearson’s chemical Analysis of food. 9th. Edition, Edinburgh, Scotland, Churchill. Livingstone, UK, 609–634.
El Ouariachi, E., Lahhit, N., Bouyanzer, A., Hammouti, B., Paolini, J., Majidi, L., … Costa, J. (2014). Chemical composition and antioxidant activity of essential oils and solvent extracts of Foeniculum vulgare Mill. from Morocco. J. Chem. Pharm. Res, 6(4), 743–748.
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), 66–70.
Gulfraz, M., Mehmood, S., Minhas, N., Jabeen, N., Kausar, R., Jabeen, K., & Arshad, G. (2008). Composition and antimicrobial properties of essential oil of Foeniculum vulgare. African Journal of Biotechnology, 7(24).
Hasani, O., & Javadian, S. R. (2016). Effect of encapsulated bitter orange peel extract and BHT on the quality of common carp fillet during refrigerated storage. International Journal of Food Engineering, 12(3), 303–310.
Kirk, R. S., & Sawyer, R. (1991). Pearson’s composition and analysis of foods. 9th (Edn.). Longman Scientific and Technical. UK.
Lindsay, R. C. (1994). Flavour of fish. In Seafoods: chemistry, processing technology and quality (pp. 75–84). Springer.
Mazandrani, H. A., Javadian, S., & Bahram, S. (2016). The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage. Food Science & Nutrition, 4(2), 298–304.
Mohdaly, A. A. A., Sarhan, M. A., Mahmoud, A., Ramadan, M. F., & Smetanska, I. (2010). Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection. Food Chemistry, 123(4), 1019–1026.
Muckensturm, B., Foechterlen, D., Reduron, J.-P., Danton, P., & Hildenbrand, M. (1997). Phytochemical and chemotaxonomic studies of Foeniculum vulgare. Biochemical Systematics and Ecology, 25(4), 353–358.
Nishimoto, J. (1985). Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Memoirs of the Faculty of Fisheries. Kagoshima University, 34, 89–96.
Özogul, Y., Özyurt, G., Özogul, F., Kuley, E., & Polat, A. (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry, 92(4), 745–751.
Rathore, G. S., Suthar, M., Pareek, A., & Gupta, R. N. (2011). Nutritional antioxidants: A battle for better health. Journal of Natural Pharmaceuticals, 2(1).
Razavi Shirazi, H. (2001). Seafood technology, principles of handling and processing (1). Tehran. Naghshe Mehr Publication. P-292.
Sallam, K. I. (2007). Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry, 101(2), 592–600.
Sarah, H., Hadiseh, K., Gholamhossein, A., & Bahareh, S. (2010). Effect of green tea (Camellia sinenses) extract and onion (Allium cepa) juice on lipid degradation and sensory acceptance of Persian sturgeon (Acipenser persicus) fillets. International Food Research Journal, 17(3), 751–761.
Silva, J. L., & Ammerman, G. R. (1993). Composition, lipid changes, and sensory evaluation of two sizes of channel catfish during frozen storage. Journal of Applied Aquaculture, 2(2), 39–50.
Song, Y., Liu, L., Shen, H., You, J., & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22(3–4), 608–615.
Viji, P., Tanuja, S., Ninan, G., Lalitha, K. V, Zynudheen, A. A., Binsi, P. K., & Srinivasagopal, T. K. (2015). Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice. Journal of Food Science and Technology, 52(6), 3312–3321.
Yanishlieva, N. V, & Marinova, E. M. (2001). Stabilisation of edible oils with natural antioxidants. European Journal of Lipid Science and Technology, 103(11), 752–767. | ||
آمار تعداد مشاهده مقاله: 212 تعداد دریافت فایل اصل مقاله: 221 |