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http://krishi.icar.gov.in/jspui/handle/123456789/7497| Title: | Effect of Spice Extracts on the Biochemical, Textural and Sensory Attributes of Pangasius (Pangasianodon hypophthalmus) Chunks during Ice Storage |
| Other Titles: | Not Available |
| Authors: | A. Jeyakumari Reeshma Roy George Ninan V. Renuka |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2017-02-01 |
| Project Code: | Not Available |
| Keywords: | Ice storage Pangasius Quality Spice extract Shelf life |
| Publisher: | Home Science and Higher Education for Women, Coimbatore |
| Citation: | Jeyakumari, A., Reeshma Roy ., George Ninan ., Renuka, V (2017) Effect of Spice Extracts on the Biochemical, Textural and Sensory Attributes of Pangasius (Pangasianodon hypophthalmus) Chunks during Ice Storage. The Indian Journal of Nutrition and Dietetics. Volume 54( 2). pp 149- 160 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Aqueous extracts of ginger (Zingber officinale), mint (Mentha arvensis) and green chilli (Capsicum annuum) were examined for their antioxidant activity by using DPPH assay and total phenolic assay. Mint extract showed the highest phenolic content (87.33± 2.74 mg phenolics / 100 g) and DPPH Radical scavenging activity (89.61±0.30 %). Effect of spice extracts (20%) on the quality of pangasius fish chunks were evaluated up to 15 days under iced condition. Fish chunks treated with spice extracts had lower total volatile base nitrogen content (TVB-N) than the control. Similar trend was also observed for peroxide (PV) and thiobarbituric acid (TBA) values. Fish chunks treated with ginger and chilly extracts had an improved texture than mint extracts and control. Sensory evaluation revealed that fish chunks had a shelf life up to 9th, 12th and 15th day for control, chilli extract treated, mint and ginger extracts treated sample respectively. Results indicated that the spice extracts could improve the shelf life of pangasius fish chunks at the selected concentration and demonstrated the potential to use as an alternative for synthetic preservatives. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | The Indian Journal of Nutrition and Dietetics |
| NAAS Rating: | 4.87 |
| Volume No.: | 54 (2) |
| Page Number: | 149-160 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.21048/ijnd.2017.54.2.15542 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7497 |
| Appears in Collections: | FS-CIFT-Publication |
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