Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage
Silver carp (Hypophthalmichthys molitrix) minced (SCM), as ready-to-cook and high nutritious product, can successfully introduce to consumers and significantly dissolves current problems of limited demand for whole/fresh market. Short shelf-life is one of the most important barriers to developing...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2013-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Subjects: | |
| Online Access: | http://isfj.areo.ir/article_110099_en.html |
| _version_ | 1818050185727574016 |
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| author | S.H. Jalili |
| author_facet | S.H. Jalili |
| author_sort | S.H. Jalili |
| collection | DOAJ |
| description | Silver carp (Hypophthalmichthys molitrix) minced (SCM), as ready-to-cook and high nutritious
product, can successfully introduce to consumers and significantly dissolves current problems of
limited demand for whole/fresh market. Short shelf-life is one of the most important barriers to
developing industrial production of minced fish. Application of Hurdle technology with minimally
processing to improve storage life of fresh seafood has become increasingly popular. The main
objective of this study was to compare the effects of lowring temperature (3-5 oC), Modified
Atmosphere Packaging (MAP) (condition 50:5:45 for N2:O2:CO2) and Green Tea Extract (GTE) (1000
ppm) with normal or Aerobic packaging (AP), on the chemical and sensory characteristics of SCM
within refrigerated storage. Total polyphenolic compounds measured in GTE was 14.33±0.88 μg/ml.
Results of Peroxide Value showed that all treatments can effectively protect SCM against oil
oxidation, compared with AP, after 4 days. Using MAP and/or GTE treatments reduced the Free Fatty
Acids (FFAs) formation ratio, because, in contrast with AP treatment, FFAs increased significantely
(P |
| first_indexed | 2024-12-10T10:49:28Z |
| format | Article |
| id | doaj.art-ceb8655a99ef462ca0ad0d50b2ce62c6 |
| institution | Directory Open Access Journal |
| issn | 1026-1354 2322-5998 |
| language | fas |
| last_indexed | 2024-12-10T10:49:28Z |
| publishDate | 2013-01-01 |
| publisher | Iranian Fisheries Research Organization |
| record_format | Article |
| series | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| spelling | doaj.art-ceb8655a99ef462ca0ad0d50b2ce62c62022-12-22T01:52:04ZfasIranian Fisheries Research OrganizationMajallah-i ̒Ilmī-i Shīlāt-i Īrān1026-13542322-59982013-01-012211326Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated StorageS.H. JaliliSilver carp (Hypophthalmichthys molitrix) minced (SCM), as ready-to-cook and high nutritious product, can successfully introduce to consumers and significantly dissolves current problems of limited demand for whole/fresh market. Short shelf-life is one of the most important barriers to developing industrial production of minced fish. Application of Hurdle technology with minimally processing to improve storage life of fresh seafood has become increasingly popular. The main objective of this study was to compare the effects of lowring temperature (3-5 oC), Modified Atmosphere Packaging (MAP) (condition 50:5:45 for N2:O2:CO2) and Green Tea Extract (GTE) (1000 ppm) with normal or Aerobic packaging (AP), on the chemical and sensory characteristics of SCM within refrigerated storage. Total polyphenolic compounds measured in GTE was 14.33±0.88 μg/ml. Results of Peroxide Value showed that all treatments can effectively protect SCM against oil oxidation, compared with AP, after 4 days. Using MAP and/or GTE treatments reduced the Free Fatty Acids (FFAs) formation ratio, because, in contrast with AP treatment, FFAs increased significantely (Phttp://isfj.areo.ir/article_110099_en.htmlSilver carp minced; shelf-life; Modified Atmosphere Packaging; Green tea extract; Refrigerated storage |
| spellingShingle | S.H. Jalili Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage Majallah-i ̒Ilmī-i Shīlāt-i Īrān Silver carp minced; shelf-life; Modified Atmosphere Packaging; Green tea extract; Refrigerated storage |
| title | Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage |
| title_full | Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage |
| title_fullStr | Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage |
| title_full_unstemmed | Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage |
| title_short | Effects of Modified Atmosphere Packaging and Green Tea Extract on the Shelf-life of Silver Carp (Hypophthalmichthys molitrix) Minced at Refrigerated Storage |
| title_sort | effects of modified atmosphere packaging and green tea extract on the shelf life of silver carp hypophthalmichthys molitrix minced at refrigerated storage |
| topic | Silver carp minced; shelf-life; Modified Atmosphere Packaging; Green tea extract; Refrigerated storage |
| url | http://isfj.areo.ir/article_110099_en.html |
| work_keys_str_mv | AT shjalili effectsofmodifiedatmospherepackagingandgreenteaextractontheshelflifeofsilvercarphypophthalmichthysmolitrixmincedatrefrigeratedstorage |