Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage
Document Type : Original research
Authors
1 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2 Department of Food Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Abstract
This study evaluated the ability of fennel extract to improve the quality of refrigerated minced silver carp over a period of 16 days. Minced silver carp were treated with fennel extract (0.5, 1 and 1.5% w/w), and beta-hydroxy toluene (BHT 200 ppm). The control and the treated fish samples were analyzed periodically (every4 days) by chemical analysis (Peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA). Results showed that the fennel extract and BHT could reduce lipid oxidation in the samples compared to the control. Moreover, minced silver carp treated with 1.5% fennel extract showed the lowest amount of lipid oxidation. The results indicated that fennel extract was improving the quality characteristics of treated fresh minced fish.
Keywords
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