Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage
Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage
Date
2021
Authors
Jeyakumari, A.
Ninan, George
. Visnuvinayagam, S
Murthy, L. Narasimha
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
In the present study, fish nuggets were prepared
from pink perch (Nemipterus japonicus) mince and
their qualities were evaluated under chilled (2°C)
storage. Pink perch mince had 81.46±0.25% moisture,
17.44± 0.20% protein, 0.85±0.05% fat and
1.02±0.02% ash. Fish nuggets were prepared in three
different formulations by incorporating corn starch
(4%), green tea extract (0.1%) and BHT (0.01%) in
to fish mince referred to as: Control, GTE and BHT
respectively. Biochemical and microbiological qualities
of fish nuggets were evaluated up to 17th day.
Results showed an increasing trend in thiobarbituric
acid (TBA) values during storage. However, sample
containing green tea extract had a lower TBA value
(0.34±0.01 to 0.44±0.03 mg MDA kg-1) than BHT
incorporated sample (0.42±0.01 to 0.80±0.02 mg
MDA/kg) and control (0.82± 0.02 to 2.14±0.01 mg
MDA kg-1). Similar trend was also observed for free
fatty acids, peroxide value (PV), total volatile base
nitrogen (TVB-N) and trimethylamine nitrogen
(TMA-N) content. Texture analysis showed an
increasing trend in hardness of all samples during
storage. L* value showed a decreasing trend in
(59.59±1.2 to 56.95±0.95) green tea extract incorporated
sample. Based on the sensory and microbial
analysis, control had a shelf life of 12 days whereas,
products incorporated with green tea extract and
BHT had an extended shelf life up to 15 days.
Description
Keywords
Green tea extract, fish nugget, quality, chilled storage