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http://krishi.icar.gov.in/jspui/handle/123456789/14235| Title: | Modifed icing system containing mint leaf and citrus peel extracts: effects on quality changes and shelf life of Indian mackerel |
| Other Titles: | Not Available |
| Authors: | Viji, P. Binsi, P.K. Visnuvinayagam, S. Ravishankar, C.N. Venkateshwarlu, G. Srinivasa Gopal, T.K. |
| 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 Mumbai Research Centre of Central Institute of Fisheries Technology Visakhapatnam Research Centre of Central Institute of Fisheries Technology Indian Council of Agricultural Research, Pusa, New Delhi |
| Published/ Complete Date: | 2016-05-10 |
| Project Code: | Not Available |
| Keywords: | Antioxidant activity icing system Indian Mackerel Plant extracts shelf life |
| Publisher: | Indian Council of Agricultural Research |
| Citation: | Viji, P., Binsi, P.K., Visnuvinayagam, S., Ravishankar, C.N., Venkateshwarlu, G. and Srinivasa Gopal, T.K. (2016) - Modifed icing system containing mint leaf and `citrus peel extracts: Effects on quality changes and shelf life of Indian mackerel, Indian J. Fish. 63:(2) .93-101. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effcacy of ice containing mint (Mentha arvensis) leaf extract (700 mg l-1) and citrus (Citrus aurantium) peel extract (1000 mg l-1) in retarding the biochemical, microbiological and sensory changes in whole Indian mackerel was assessed. Presence of extracts in ice signifcantly (p<0.05) reduced the generation of total volatile base nitrogen (TVB-N), trimethyl amine nitrogen (TMA-N) and free fatty acids (FFA) during storage. Moreover, a marked inhibition of lipid oxidation was also observed in samples stored in ice with extracts, as indicated by its lower peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) compared to that of control. Additionally, icing with extract substantially reduced the count of total viable bacteria, as compared with the samples stored under conventional icing system. According to sensory evaluation, shelf life of Indian mackerel was determined to be 13 days for fshes stored under conventional icing system, 15 days for fshes stored in ice containing citrus peel extract and 17 days for the fshes kept in ice containing mint extract. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Indian Journal of Fisheires |
| NAAS Rating: | 6.29 |
| Volume No.: | 63(2) |
| Page Number: | 93-101 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | 10.21077/ijf.2016.63.2.53059-13 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14235 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Modified icing system containing mint leaf and citrus peel extracts effects.pdf | 525.97 kB | Adobe PDF | View/Open |
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