The Indian Journal of Nutrition and Dietetics

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Effect of Spice Extracts on the Biochemical, Textural and Sensory Attributes of Pangasius (Pangasianodon hypophthalmus) Chunks During Ice Storage


Affiliations
1 Mumbai Research Centre of ICAR-Central Institute of Fisheries Technology, Vashi-400 703, India
2 ICAR- Central Institute of Fisheries Technology, Cochin – 682 029, India
3 Veraval Research Centre of ICAR-Central Institute of Fisheries Technology, Veraval-362 269, India
     

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Aqueous extracts of ginger (Zingber officinale), mint (Mentha arvensis) and green chilli (Capsicum annuum) were examined for their antioxidant activity by using DPPH assay and total phenolic assay. Mint extract showed the highest phenolic content (87.33±2.74 mg phenolics / 100 g) and DPPH Radical scavenging activity (89.61±0.30 %). Effect of spice extracts (20%) on the quality of pangasius fish chunks were evaluated up to 15 days under iced condition. Fish chunks treated with spice extracts had lower total volatile base nitrogen content (TVB-N) than the control. Similar trend was also observed for peroxide (PV) and thiobarbituric acid (TBA) values. Fish chunks treated with ginger and chilly extracts had an improved texture than mint extracts and control. Sensory evaluation revealed that fish chunks had a shelf life up to 9th, 12th and 15th day for control, chilli extract treated, mint and ginger extracts treated sample respectively. Results indicated that the spice extracts could improve the shelf life of pangasius fish chunks at the selected concentration and demonstrated the potential to use as an alternative for synthetic preservatives.

Keywords

Ice Storage, Pangasius, Quality, Spice Extracts, Shelf Life.
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  • Effect of Spice Extracts on the Biochemical, Textural and Sensory Attributes of Pangasius (Pangasianodon hypophthalmus) Chunks During Ice Storage

Abstract Views: 350  |  PDF Views: 1

Authors

A. Jeyakumari
Mumbai Research Centre of ICAR-Central Institute of Fisheries Technology, Vashi-400 703, India
Reeshma Roy
ICAR- Central Institute of Fisheries Technology, Cochin – 682 029, India
George Ninan
ICAR- Central Institute of Fisheries Technology, Cochin – 682 029, India
V. Renuka
Veraval Research Centre of ICAR-Central Institute of Fisheries Technology, Veraval-362 269, India

Abstract


Aqueous extracts of ginger (Zingber officinale), mint (Mentha arvensis) and green chilli (Capsicum annuum) were examined for their antioxidant activity by using DPPH assay and total phenolic assay. Mint extract showed the highest phenolic content (87.33±2.74 mg phenolics / 100 g) and DPPH Radical scavenging activity (89.61±0.30 %). Effect of spice extracts (20%) on the quality of pangasius fish chunks were evaluated up to 15 days under iced condition. Fish chunks treated with spice extracts had lower total volatile base nitrogen content (TVB-N) than the control. Similar trend was also observed for peroxide (PV) and thiobarbituric acid (TBA) values. Fish chunks treated with ginger and chilly extracts had an improved texture than mint extracts and control. Sensory evaluation revealed that fish chunks had a shelf life up to 9th, 12th and 15th day for control, chilli extract treated, mint and ginger extracts treated sample respectively. Results indicated that the spice extracts could improve the shelf life of pangasius fish chunks at the selected concentration and demonstrated the potential to use as an alternative for synthetic preservatives.

Keywords


Ice Storage, Pangasius, Quality, Spice Extracts, Shelf Life.

References