Effects of edible
coating containing pomegranate peel extract (PPE) on the quality and shelf life
of silver carp fillet during refrigerated storage were investigated. Freshly
fish fillet were assigned to three treatments: control (fillet treated with
edible coating and no antioxidants); fillet treated with edible coating and 5%
PPE (T1) and fillet treated with edible coating and 10% PPE (T2).
Chemical (pH, peroxide
value and thiobarbituric acid) and microbiological (total viable count and
psychrotrophic count) analysis were used to evaluated the effect
of this treatments during refrigerated storage. The results show that
addition of PPE considerably delayed lipid oxidation in silver carp fish fillet
in T1 and T2 compared control samples.
According to
microbiological assay, T1 and T2 samples at days 12 reached to maximum
acceptability limit while it was happened in day 9 for control samples. There
were significant differences (P<0.05) between treated and control samples at
all the days during the refrigerated storage.
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