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Title Lipid oxidation and biochemical quality of Indian Mackerel during frozen storage: effect of previous treatment with plant extracts
 
Names Viji, P.
Binsi, P.K.
Visnuvinayagam, S.
Mohan, C.O.
Venkateshwarlu, G.
Gopal, T.K.S.
Date Issued 2016 (iso8601)
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.
Genre Article
Identifier J. Food Biochem. 41(1) :doi: 10.1111/jfbc.12308/9 pages