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http://krishi.icar.gov.in/jspui/handle/123456789/15071| Title: | Comparative Evaluation of Natural Antioxidant Coating and Vacuum-Packaging Technique on Quality Characteristics of Chill Stored Giant Trevally Fillets |
| Other Titles: | Not Available |
| Authors: | Binsi, P.K. Ravishankar, C.N. Suseela Mathew Athira, V.P. Biji, K.B. Joshy, C.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 |
| Published/ Complete Date: | 2016-01-30 |
| Project Code: | Not Available |
| Keywords: | Giant trevally, essential oils (EO) natural antioxidant vacuum packaging |
| Publisher: | Taylor and Francis Group |
| Citation: | Binsi, P.K., Ravishankar, C.N., Suseela Mathew, Athira, V.P., Biji, K.B., Joshy, C.G. and Srinivasa Gopal, T.K. (2016) – Comparative evalauation of natural antioxidant coating and vacuum packaging technique on quality characteristics of chill stored giant trevally fllets, J. Aquatic Food Product Technol., 25(2): 197-209. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of coating with natural antioxidants like sage and oregano essential oils (EO), and tocopherol on spoilage characteristics of giant trevally fillets was evaluated during chilled storage. Further, results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro using standard activity assays. Coating with EO was found effective in retarding lipid oxidation in fish fillets; while tocopherol accelerated the spoilage process. It was concluded that EO treatment can slow down the process of spoilage in fish fillets and can be considered as an alternative to expensive vacuum-packaging technique. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Aquatic Food Product Technology |
| NAAS Rating: | 7.02 |
| Volume No.: | 26(2) |
| Page Number: | 197-209 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1080/10498850.2013.840350 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15071 |
| Appears in Collections: | FS-CIFT-Publication |
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