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|Title:||The effects of black cumin, black caraway extracts and their combination on shelf life extension of silver carp (hypophthalmichthys molitrix) during refrigerated storage|
Khaneghah, Amin Mousavi
|Abstract:||This study aimed to determine the antioxidant and the antibacterial activities of Nigella sativa L. (Cu) and Bunium persicum Boiss (Ca) extracts on the shelf life of silver carp, which is stored at 4 ± 1C for 15 days. In order to evaluate the quality of fish samples, some tests such as microbiological total viable count (TVC) and psychrotrophic count, chemical peroxide value, thiobarbituric acid reactive substances, and total volatile base nitrogen and sensory characteristics were analyzed over a period of 15 days. The results indicated that the lipid oxidation and spoilage of the samples have been delayed in three treatments of the extracts significantly (P < 0.05) in comparison with the control. Also, the psychotropic bacteria and TVC remained lower than the proposed acceptable limit (7 log10 colony‐forming unit/g). According to the sensory analysis results, the treatment of Cu extract had high quality and enhanced the beneficial effects on sensory characteristics. Results show that the B. persicum Boiss and N. sativa L. extracts have significant effect on extension of the shelf life of fresh silver carp up to 6–9 days at refrigerated storage condition|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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