The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage
The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other gr...
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| Format: | Article |
| Language: | English |
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CAN THO UNIVERSITY PUBLISHING HOUSE
2021-06-01
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| Series: | Can Tho University Journal of Science |
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| Online Access: | https://ctujs.ctu.edu.vn/index.php/ctujs/article/view/398 |
| _version_ | 1798039659798855680 |
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| author | Minh Phu Tran Thi Kim Duyen Huynh Le Anh Dao Nguyen Thi Nhu Ha Nguyen Quoc Thinh Nguyen Hagiwara Tomoaki |
| author_facet | Minh Phu Tran Thi Kim Duyen Huynh Le Anh Dao Nguyen Thi Nhu Ha Nguyen Quoc Thinh Nguyen Hagiwara Tomoaki |
| author_sort | Minh Phu Tran |
| collection | DOAJ |
| description |
The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.
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| first_indexed | 2024-04-11T21:56:53Z |
| format | Article |
| id | doaj.art-87c5fc7b55d64a22888c8df694007fbd |
| institution | Directory Open Access Journal |
| issn | 2615-9422 2815-5602 |
| language | English |
| last_indexed | 2024-04-11T21:56:53Z |
| publishDate | 2021-06-01 |
| publisher | CAN THO UNIVERSITY PUBLISHING HOUSE |
| record_format | Article |
| series | Can Tho University Journal of Science |
| spelling | doaj.art-87c5fc7b55d64a22888c8df694007fbd2022-12-22T04:01:04ZengCAN THO UNIVERSITY PUBLISHING HOUSECan Tho University Journal of Science2615-94222815-56022021-06-011310.22144/ctu.jen.2021.017The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storageMinh Phu TranThi Kim Duyen HuynhLe Anh Dao NguyenThi Nhu Ha NguyenQuoc Thinh NguyenHagiwara Tomoaki0Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet. https://ctujs.ctu.edu.vn/index.php/ctujs/article/view/398Dip treatmentsice storagePsidium guajava qualityRachycentron canadum |
| spellingShingle | Minh Phu Tran Thi Kim Duyen Huynh Le Anh Dao Nguyen Thi Nhu Ha Nguyen Quoc Thinh Nguyen Hagiwara Tomoaki The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage Can Tho University Journal of Science Dip treatments ice storage Psidium guajava quality Rachycentron canadum |
| title | The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage |
| title_full | The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage |
| title_fullStr | The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage |
| title_full_unstemmed | The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage |
| title_short | The effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage |
| title_sort | effect of guava psidium guajava leaf extract on the quality of cobia rachycentron canadum fillets during ice storage |
| topic | Dip treatments ice storage Psidium guajava quality Rachycentron canadum |
| url | https://ctujs.ctu.edu.vn/index.php/ctujs/article/view/398 |
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