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http://krishi.icar.gov.in/jspui/handle/123456789/14236Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Viji, P. | en_US |
| dc.contributor.author | Binsi, P.K. | en_US |
| dc.contributor.author | Visnuvinayagam, S. | en_US |
| dc.contributor.author | Mohan, C.O. | en_US |
| dc.contributor.author | Venkateshwarlu, G. | en_US |
| dc.contributor.author | Srinivasa Gopal, T.K. | en_US |
| dc.date.accessioned | 2018-11-29T16:54:41Z | - |
| dc.date.available | 2018-11-29T16:54:41Z | - |
| dc.date.issued | 2016-08-08 | - |
| dc.identifier.citation | Viji, P., Binsi, P.K., Visnuvinayagam, S., Mohan, C.O., Venkateshwarlu, G. and Srinivasa Gopal, T.K. (2016) - Lipid oxidation and biochemical quality of Indian Mackerel during frozen storage: Effect of previous treatment with plant extracts, J. Food Biochem. 41(1): e12308 | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/14236 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Aim of the present study was to evaluate the role of mint extract (ME) and citrus extract (CE) on lipid oxidation and biochemical changes of Indian mackerel during frozen storage. ME yielded significantly higher amounts of total phenolic and flavonoid compounds and exhibited potential antioxidant activity as measured by Ferric Reducing Power Assay (FRAP) than CE. Gutted mackerel were given a dip treatment in ME (0.5%, w/v) and CE (1%, w/v) for 30 min, frozen in air blast freezer and stored at 220C for 8 months. Formation of lipid peroxides and thio barbituric acid reactive substance (TBARS) were significantly inhibited by ME followed by CE compared to control VC . Plant extract treatment also led to lower lipid hydrolysis and trimethyl amine generation (TMA-N) during frozen storage. The results of the study suggest ME is a very effective inhibitor of lipid and myoglobin oxidation and has great potential as a natural preservative for controlling the biochemical changes in frozen stored fatty fishes. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Wiley | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Not available | en_US |
| dc.title | Lipid oxidation and biochemical quality of Indian Mackerel during frozen storage: effect of previous treatment with plant extracts | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Research Paper | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Journal of Food Biochemistry | en_US |
| dc.publication.volumeno | 41(1) | en_US |
| dc.publication.pagenumber | e12308 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1111/jfbc.12308 | en_US |
| dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.naasrating | 7.66 | en_US |
| Appears in Collections: | FS-CIFT-Publication | |
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