• Title of article

    Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage

  • Author/Authors

    Bagheri, Roya Department of Food Science and Technology - Ayatollah Amoli Branch - Islamic Azad University , Saharib, Mohammad Ali Department of Food Science - Faculty of Agriculture - Tarbiat Modares University

  • Pages
    4
  • From page
    53
  • To page
    56
  • Abstract
    This study evaluated the ability of fennel extract to improve the quality of refrigerated minced silver carp over a period of 16 days. Minced silver carp were treated with fennel extract (0.5, 1 and 1.5% w/w), and beta-hydroxy toluene (BHT 200 ppm). The control and the treated fish samples were analyzed periodically (every­4 days) by chemical analysis (Peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA). Results showed that the fennel extract and BHT could reduce lipid oxidation in the samples compared to the control. Moreover, minced silver carp treated with 1.5% fennel extract showed the lowest amount of lipid oxidation. The results indicated that fennel extract was improving the quality characteristics of treated fresh minced fish.
  • Keywords
    Silver carp , Fennel extract , Synthetic antioxidant
  • Journal title
    Journal of Food and Bioprocess Engineering
  • Serial Year
    2018
  • Record number

    2706394

    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=10&DC=2706394