The Application of Sargassum (Sargassum angustifolium) Extract as a Natural Antioxidant in Chilled Storage of Minced Kilka (Cultiventrisclupeonella) | ||
| شیلات | ||
| Article 1, Volume 66, Issue 1, April 2013, Pages 1-13 PDF (566.64 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22059/jfisheries.2013.35459 | ||
| Authors | ||
| Aria Babakhani Lashkan1; Masoud Rezaei* 1; Karamatollah Rezaei2; Seyed Jafar Seifabadi1 | ||
| 1Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran | ||
| 2Department of Food Science, Engineering and Technology, Faculty of Biosystems Engineering, University of Tehran, Karaj, Iran | ||
| Abstract | ||
| The present study examined the utilisation of seaweed extract as a source of natural antioxidants for retarding lipid oxidation in minced Kilka. The Kilka mince with two different concentrations (300 ppm and 600 ppm) of water extract obtained by microwave, one control sample with no added extracts and one control sample with added vitamin C were prepared. The samples were stored at refrigerator (4º C) for 8 days. The measurement were undertaken at 0, 2, 4, 6 and 8 days from the beginign of the experiment. The mince that containd the extract with 300 ppm concentrate was found to be very effective in retarding lipid oxidation as it resulted in low levels of peroxide value (PV), tiobarbitoric acid (TBA), free fatty acids (FFA) and changeed the fatty acids. Results showed that this alga is suitable to be used as a natural antioxidant. | ||
| Keywords | ||
| extraction; Natural Antioxidant; Lipid oxidation; Kilka; Seaweeds | ||
|
Statistics Article View: 3,425 PDF Download: 7,959 |
||