The preservative impact of the brown seaweed (Padina tetrastromatica) extract on the quality of tilapia (Oreochromis mossambicus) during chilled storage.
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Title |
The preservative impact of the brown seaweed (Padina tetrastromatica) extract on the quality of tilapia (Oreochromis mossambicus) during chilled storage.
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Creator |
Not Available
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Subject |
preservative impact, brown seaweed, Padina tetrastromatica, tilapia, Oreochromis mossambicus
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Description |
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In this study, different solvents were screened for the extraction of phenolic compounds from brown seaweed (Padina tetrastromatica). Among the methods, 50% (v/v) methanol gave maximum yield having higher phenolic content with antioxidant and antimicrobial activities. The methanol free crude extract was used as a natural preservative for chilled stored tilapia by giving dip treatment at different concentrations as control (T0), 0.5% (T1) 1% (T2) 1.5% (T3), and 2% (T4) (v/v) before chilled storage. Sampling was done on the 0th, 7th, 14th, 17th, 21st, 23rd, and 25th days, respectively. The changes in proximate composition, total volatile base nitrogen, free fatty acid, peroxide value, thiobarbituric acid reactive substance, total viable count and sensory evaluation were analyzed. The onset of spoilage was delayed in seaweed treated samples. Tilapia got 6 days' shelf life extension, when treated with 1%–1.5% of seaweed extract as compared to the control sample. Not Available |
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Date |
2023-05-16T04:01:25Z
2023-05-16T04:01:25Z 2021-09-03 |
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Type |
Journal
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Identifier |
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Not Available http://krishi.icar.gov.in/jspui/handle/123456789/77364 |
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Language |
English
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Relation |
Not Available;
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Publisher |
IFST
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