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Title Effect of curry leaf and clove bud essential oils on textural and oxidative stability of chill stored sutchi catfish fillets
 
Names Binsi, P.K.
George Ninan
Ravishankar, C.N.
Date Issued 2017 (iso8601)
Abstract Effect of coating with curry leaf and clove essential oils (EO) on oxidative and textural stability of
sutchi catfish fillets were evaluated during chilled storage. The changes in parameters associated
with textural and lipid degradation was also evaluated to ascertain the interactive effect of polyphenols
with muscle proteins. Further, the results were compared against vacuum and
conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants
were evaluated in vitro based on total phenolic and flavonoid contents, 2, 2-diphenyl-1- picrylhydrazyl
radical scavenging activity, inhibition of linoleic acid peroxidation, iron reducing power, and
metal chelating ability. Coating with clove bud EO was found to be more effective in protecting
the textural quality and retarding lipid oxidation of the fillets during chilled storage. Curry leaf EO
was found to have only moderate effect.
Genre Article
Identifier J Texture Stud. 48:258–266.