Effect of spice extracts on the biochemical, textural and sensory attributes of Pangasius (Psngasius hypophthalmus) chunks during ice storage
Effect of spice extracts on the biochemical, textural and sensory attributes of Pangasius (Psngasius hypophthalmus) chunks during ice storage
Date
2017
Authors
Jeyakumari, A.
Roy, R.
Ninan, G.
Renuka, V.
Journal Title
Journal ISSN
Volume Title
Publisher
Indian J. Nutr. & Dietetics 54(2):149-160
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.