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Antioxidant and antibacterial effects of parsley extract (Petroselinum crispum) on silver carp (Hypophthalmichthys molitrix) fillets during refrigeration
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S Eskandari   , H Hosseini , E Hosseini , A Shiraei Kasmaei * |
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Abstract: (9955 Views) |
| Background and Objectives: Fish and fish products are highly perishable because of their unsaturated fatty acid content, large amounts of free amino acids, and high final pH. For this reason, preservatives are used to prevent or delay spoiling during storage. This investigation determined the antioxidant and antibacterial activities of parsley extract on the shelf life of air packaged silver carp fillets stored at 4 ± 1°C.
Material and Methods: Prepared fish fillets were divided into two groups. One group was dipped in distilled water (control) and one in parsley extract (1%) they were then air packed and kept at 4±1°C. Microbial (TVC, PTC) and chemical (PV, TBA, TVB-N, FFA) properties were analyzed over a 15 d period.
Results: Parsley extract delayed lipid oxidation significantly (p<0.05) in the treated fillets. In the samples treated with parsley extract, the magnitude of change in TVB-N and FFA was less than in the control samples (16.23 ± 0.02 vs. 32.50 ± 0.07 mg/100 g and 1.02 ± 0.00 vs. 1.91 ± 0.04% oleic acid, respectively) (p<0.05). Microbial analysis results showed that the treated and control samples remained acceptably fresh up to 12 and 6 d, respectively.
Conclusion: The results obtained from this study showed that the shelf life of silver carp fillets dipped in parsley extract as a natural preservative extended their shelf life by 6 d over the control samples.
Keywords: Silver carp, Hypophthalmichthys molitrix, Parsley extract, Antioxidant, Antibacterial |
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| Keywords: Silver carp, Hypophthalmichthys molitrix, Parsley extract, Antioxidant, Antibacterial |
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Full-Text [PDF 165 kb]
(3258 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/12/2 | Accepted: 2013/12/2 | Published: 2013/12/2
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