Journal of Marine Science and Technology

Journal of Marine Science and Technology

Effects of Persian gum and extract Basil(Ocimum basilicum) coating on quality of silver carp )Hypophthalmichthys molitrix( during storage in Freezing(-18 ºC)

Document Type : Original Manuscript

Authors
1 Department of Fisheries, Marine Science and Technology , Khorramshar, Iran
2 Department of Fisheries, Agriculture & Natural Resources University, Gorgan, Iran
Abstract
The present study was conducted to evaluate the effect of Persian gum and extract Basil (Ocimum basilicum)coating on the rancidity development in silver carp ( Hypophthalmichthys molitrix)fillets during freezing storage (-18 ºC). This epperiment was examined over a period of 3 months. The Persian gum and basil extract covering the treatment of gum 2% , 1.5% extract and extract was prepared containing treatment and control (uncoated). The control and treated fish samples were analyzed for chemical (TVB-N, TBARS, FFA, pH) characteristics, and sensory characteristics monthly for frozen samples. Totally, the results of chemical and sensory analyses indicated lower levels of TBA, FFA, pH, TVB-N in coated samples and especially those with gum containing basil extract while were kept in frozen (-18°C) storage. Significant differences between them in control of chemical (TVB-N, TBARS, FFA, Ph) characteristics in Three months.The results of this study showed the best coverage on the fillets Persian gum solution contains basil extract indicated and can say, gum zedo and basil extracts to increase survival for silver fish fillets in the freezer temperature storage conditions (18) are effective
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Volume 15, Issue 3 - Serial Number 3
Autumn 2016
Pages 105-115

  • Receive Date 12 August 2015
  • Revise Date 20 December 2015
  • Accept Date 25 January 2016
  • Publish Date 21 November 2016