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Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage

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Title Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage
Not Available
 
Creator Jeyakumari, A.
George Ninan
Vishnuvinayagam, S.
Murthy, L.N.
 
Subject Green tea extract
fish nugget
quality
chilled storage
 
Description Not Available
In the present study, fish nuggets were prepared
from pink perch (Nemipterus japonicus) mince and
their qualities were evaluated under chilled (2 °C)
storage. Pink perch mince had 81.46 plus or minus 0.25% moisture, 17.44 plus or minus 0.20% protein, 0.85 plus or minus 0.05% fat and
1.02 plus or minus 0.02% ash. Fish nuggets were prepared in three
different formulations by incorporating corn starch
(4%), green tea extract (0.1%) and BHT (0.01%) in
to fish mince referred to as: Control, GTE and BHT
respectively. Biochemical and microbiological qualities of fish nuggets were evaluated up to 17th day.
Results showed an increasing trend in thiobarbituric
acid (TBA) values during storage. However, sample
containing green tea extract had a lower TBA value
(0.34 plus or minus 0.01 to 0.44 plus or minus 0.03 mg MDA per kg) than BHT
incorporated sample (0.42 plus or minus 0.01 to 0.80 plus or minus 0.02 mg
MDA per kg) and control (0.82 plus or minus 0.02 to 2.14 plus or minus 0.01 mg
MDA per kg). Similar trend was also observed for free
fatty acids, peroxide value (PV), total volatile base
nitrogen (TVB-N) and trimethylamine nitrogen
(TMA-N) content. Texture analysis showed an
increasing trend in hardness of all samples during
storage. L* value showed a decreasing trend in
(59.59 plus or minus 1.2 to 56.95 plus or minus 0.95) green tea extract incorporated sample. Based on the sensory and microbial
analysis, control had a shelf life of 12 days whereas,
products incorporated with green tea extract and
BHT had an extended shelf life up to 15 days.
Not Available
 
Date 2021-08-25T03:22:35Z
2021-08-25T03:22:35Z
2021-01
 
Type Research Paper
 
Identifier Jeyakumari, A., George Ninan, Visnuvinayagam, S. and Murthy, L. N. (2021) Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage. Fish. Technol. 58 (1): 33-39.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/60369
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists (India)