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| Field | Value |
| Title | Green coffee extract as a natural antioxidant in chill stored Indian mackerel (Rastrelliger kanagurta) mince |
| Names |
Parvathy, U.
Sivaraman, G.K. Murthy, L.N. Visnuvinayagam, S. Jeyakumari, A. Ravishankar, C.N. |
| Date Issued | 2018 (iso8601) |
| Abstract | This study was carried out to evaluate the effect of green coffee extract as a natural antioxidant for retarding lipid oxidation and protein degradation in mackerel mince. Based on preliminary product acceptability study, mackerel mince with two different concentrations of the extract (1.0 and 1.5%) and a control with no added extracts were prepared. Butylated hydroxytoluene, BHT (200 ppm) was used for reference. The experimental lots were stored at 4°C and samples were collected at regular intervals for a period of 8 days and analysed for nutritional quality indices. Green coffee extract was found to be effective in retarding lipid oxidation, as indicated by low levels of thiobarbituric acid-reactive substance (TBARS), peroxide values and subsequent protein changes by salt soluble nitrogen (SSN) degradation and loss of sulphydryl group. A shelf life extension of two days was observed in green coffee extract incorporated mince, compared to control and BHT treated lots. Study suggested a concentration of 1% green coffee extract to be effective as natural antioxidant in oxidation sensitive systems like mackerel mince. |
| Genre | Article |
| Identifier | Indian J. Fish. 65(1):86-95 |