Research Article: Effects of glazing and coriander (Coriandrum sativum) leave extract on chemical spoilage indices in narrow-barred Spanish mackerel (Scomberomorus commerson) fillets during frozen storage
- سال انتشار: 1401
- محل انتشار: مجله علوم شیلات ایران، دوره: 21، شماره: 3
- کد COI اختصاصی: JR_JIFRO-21-3_012
- زبان مقاله: انگلیسی
- تعداد مشاهده: 124
نویسندگان
Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department Of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
چکیده
In this study, the combined effect of glazing and coriander (Coriandrum sativum) leave extract were evaluated on the chemical spoilage indices of narrow-barred Spanish mackerel (Scomberomorus commerson) at frozen temperature. Antioxidant activity (DPPH, ABTS and FRAP) of coriander leaf hydroalcoholic extract was examined, however, ۵ treatments including: Unglazed (UG) without immersion in water and coriander extract; Water glazed (WG); ۰.۵% of coriander extract-glazed (CG ۰.۵%); ۱% of coriander extract-glazed (CG ۱%); and ۱.۵% of coriander extract-glazed (CG ۱.۵%) were prepared for mackerel fillets storage. They were then stored at -۱۸°C. The examined parameters in frozen samples were water holding capacity (WHC), drip loss, cooking loss, total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) after ۱, ۲, ۳, ۴, ۵ and ۶ months at -۱۸°C. The results showed that DPPH, ABTS and FRAP and the percent of inhibition significantly increased as the concentration of the extract increased reaching ۶۸.۵۸%, ۹.۲۵ mM trolox/kg dw and ۱۳.۴۶ mM trolox/kg dw at concentration of ۷۰۰ mg/l, respectively. Variation range of PV, TVN and TBA after ۱۸۰ days increased to ۱۰.۲۲۱-۱۴.۴۵۰ meq O۲/kg lipid, ۰.۴۶۰-۰.۶۳۵ mg MDA/kg and ۲۸.۷۶-۳۷.۳۱ mg/۱۰۰g, respectively. After six months WHC and drip loss of UG, and CG ۱.۵% treatments reached ۴۹.۲۳%, and ۶۳.۳۶% and to ۱۵.۲۳% and ۱۰.۵۵%, respectively. The CG ۰.۵%, CG ۱%, and CG ۱.۵% treatments had a low average cooking loss among all the groups. According to the results of the performed parameters (TVB-N and TBA), the shelf life of fish fillets kept at -۱۸ ºC was up to ۱۸۰ in the acceptable range, but in terms of PV, it was outside the standard range, while in the control treatment, the parameters examined on day ۱۵۰ were outside the standard range.کلیدواژه ها
Coriander leaves extract, Glazing, Frozen storage, Chemical changes, Scomberomorus commersonاطلاعات بیشتر در مورد COI
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