Comparative evaluation of natural antioxidant coating and vacuum-packaging technique on quality characteristics of chill stored giant trevally fillets
Comparative evaluation of natural antioxidant coating and vacuum-packaging technique on quality characteristics of chill stored giant trevally fillets
Date
2016
Authors
Binsi, P.K.
Ravishankar, C.N.
Mathew, S.
Athira, V.P.
Biji, K.B.
Joshy, C.G.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
The effect of coating with natural antioxidants like sage and oregano
essential oils (EO), and tocopherol on spoilage characteristics of giant
trevally fillets was evaluated during chilled storage. Further, results were
compared against vacuum and conventional polyethylene packaging practices.
Prior to coating, the properties of antioxidants were evaluated in vitro
using standard activity assays. Coating with EO was found effective in
retarding lipid oxidation in fish fillets; while tocopherol accelerated the
spoilage process. It was concluded that EO treatment can slow down the
process of spoilage in fish fillets and can be considered as an alternative to
expensive vacuum-packaging technique.
Description
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Citation
J. Aquat. Food Product Technol. 25(2):197-209