علوم زیستی دریا
azam ahmadi; Seyed Mahdi Hoseini; Seyed Mahdi Ojagh; Ebrahim Rajab Zade
Abstract
The present study was conducted to evaluate the effect of Persian gum and extract Basil (Ocimum basilicum)coating on the rancidity development in silver carp ( Hypophthalmichthys molitrix)fillets during freezing storage (-18 ºC). This epperiment was examined over a period of 3 months. The Persian ...
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The present study was conducted to evaluate the effect of Persian gum and extract Basil (Ocimum basilicum)coating on the rancidity development in silver carp ( Hypophthalmichthys molitrix)fillets during freezing storage (-18 ºC). This epperiment was examined over a period of 3 months. The Persian gum and basil extract covering the treatment of gum 2% , 1.5% extract and extract was prepared containing treatment and control (uncoated). The control and treated fish samples were analyzed for chemical (TVB-N, TBARS, FFA, pH) characteristics, and sensory characteristics monthly for frozen samples. Totally, the results of chemical and sensory analyses indicated lower levels of TBA, FFA, pH, TVB-N in coated samples and especially those with gum containing basil extract while were kept in frozen (-18°C) storage. Significant differences between them in control of chemical (TVB-N, TBARS, FFA, Ph) characteristics in Three months.The results of this study showed the best coverage on the fillets Persian gum solution contains basil extract indicated and can say, gum zedo and basil extracts to increase survival for silver fish fillets in the freezer temperature storage conditions (18) are effective