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Effects of glazing and coriander (Coriandrum sativum) leave extract on chemical spoilage indices in narrow-barred Spanish mackerel (Scomberomorus commerson) fillets during frozen storage | ||
| Iranian Journal of Fisheries Sciences | ||
| دوره 21، شماره 3، مرداد 2022، صفحه 829-848 اصل مقاله (439.14 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2022.127356 | ||
| نویسندگان | ||
| S.F. Hosseini1؛ A.A. Motalebi* 1؛ N. Rokni2؛ M. Sharif Rohani2 | ||
| 1Department of Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran | ||
| 2Iranian Fisheries Science Research Institute (IFSRI), Agricultural Research, Education and Extension (AREEO), Tehran, Iran | ||
| چکیده | ||
| In this study, the combined effect of glazing and coriander (Coriandrum sativum) leave extract were evaluated on the chemical spoilage indices of narrow-barred Spanish mackerel (Scomberomorus commerson) at frozen temperature. Antioxidant activity (DPPH, ABTS and FRAP) of coriander leaf hydroalcoholic extract was examined, however, 5 treatments including: Unglazed (UG) without immersion in water and coriander extract; Water glazed (WG); 0.5% of coriander extract-glazed (CG 0.5%); 1% of coriander extract-glazed (CG 1%); and 1.5% of coriander extract-glazed (CG 1.5%) were prepared for mackerel fillets storage. They were then stored at -18°C. The examined parameters in frozen samples were water holding capacity (WHC), drip loss, cooking loss, total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) after 1, 2, 3, 4, 5 and 6 months at -18°C. The results showed that DPPH, ABTS and FRAP and the percent of inhibition significantly increased as the concentration of the extract increased reaching 68.58%, 9.25 mM trolox/kg dw and 13.46 mM trolox/kg dw at concentration of 700 mg/l, respectively. Variation range of PV, TVN and TBA after 180 days increased to 10.221-14.450 meq O2/kg lipid, 0.460-0.635 mg MDA/kg and 28.76-37.31 mg/100g, respectively. After six months WHC and drip loss of UG, and CG 1.5% treatments reached 49.23%, and 63.36% and to 15.23% and 10.55%, respectively. The CG 0.5%, CG 1%, and CG 1.5% treatments had a low average cooking loss among all the groups. According to the results of the performed parameters (TVB-N and TBA), the shelf life of fish fillets kept at -18 ºC was up to 180 in the acceptable range, but in terms of PV, it was outside the standard range, while in the control treatment, the parameters examined on day 150 were outside the standard range. | ||
| کلیدواژهها | ||
| Coriander leaves extract؛ Glazing؛ Frozen storage؛ Chemical changes؛ Scomberomorus commerson | ||
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