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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
 
Subject preservative impact, brown seaweed, Padina tetrastromatica, tilapia, Oreochromis mossambicus
 
Description Not Available
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.
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Date 2023-05-16T04:01:25Z
2023-05-16T04:01:25Z
2021-09-03
 
Type Journal
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/77364
 
Language English
 
Relation Not Available;
 
Publisher IFST