Damage inhibition during frozen storage of horse mackerel (Trachurus trachurus) fillets by a previous plant extract treatment
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چکیده
1 2 3 4 5 6 7 8 9 10 11 12 The present study is aimed to investigate the effect of a commercial plant extract (RP) on the stability of fish during frozen storage. For it, horse mackerel (Trachurus trachurus) fillets were soaked in water (Water Control) and two RP concentrations (0.333%, RP-1; 1.333%, RP-2) and compared to untreated fillets (Blank Control). Fluorescence detection and thiobarbituric acid index showed a lower oxidation development for both RP treatments than for both Controls, specially in the case of the highest concentration (RP-2). Decrease in glutathione peroxidase activity was found to be slower in the case of RP-2 treatment. The sensory analysis showed an increasing shelf life time according to the sequence: Blank Control < Water Control < RP-1, RP-2. 13 14
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QUALITY LOSS RELATED TO RANCIDITY DEVELOPMENT DURING HORSE MACKEREL (Trachurus trachurus) FROZEN STORAGE
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