The purpose of this study was to evaluate the occurrence of lipid oxidation in peanut (Arachis hypogaea L) seeds which were heated by microwave irradiation. Peanut seeds were exposed to microwaves for 0, 2.5, 3.5, 4.5, 5.5 and 6.5 min at frequency of 2,450 MHz, 450 watts microwave oven. The quality characteristics of peanut seed (moisture content and color values), extracted peanut oils (PV, TB...

Gutting handling was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during the frozen storage (up to 12 months at 20oC). For it, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. Results showed that gutting treatment of horse m...

Effect of sodium alginate coating enriched with horsemint essential oil (HEO) on the quality of bighead carp (Aristichthys nobilis) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate (SA) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen (TVB-N), peroxide va...

in this research green tea extract was prepared with water and then fishes in whole and gutted fish form was dipped in solutions of green tea extract (600 ppm) for 90 minutes and then were icing. during storage period (16 days), spoilage oxidation (pv, ffa, and tba), spoilage microbial indices (tvb-n, tvc, pvc) and sensory assessment with interval of 4 days were measured and compared with contr...

persian sturgeon (acipenser persicus) is one of the most important fish in caspian sea and demand for its fillets is considerable, study to improve the packaging and protect their quality during storage is necessary. in this study persian sturgeon fillets were packed under 30% vacuum then freezed and effect of this packaging method on decreasing and delaying lipid rancidity was studied by measu...

abstract in this study, big-head carp flesh was processed and fish finger was produced by the formula of 1, 2 and 3 with 70, 80 and 93.5 percent of big head fish flesh respectively. then sensory attributes, biochemical changes and nutritional value such as peroxide value (pv), thiobarbituric acid (tba) and the total volatile nitrogen (tvb-n) changes and microbial load of all three formulas were...

Summary This study was conducted to evaluate the effect of chitosan coating enriched with garlic extract (GE) and coriander essential oil (CEO) on shelf life rainbow trout fillet. Treatments were prepared (2%) containing GE CEO (0.1% 0.5%) both separately in combination. The results showed that had significant effects peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen...

background and objectives: nowadays, considerable to food biodegradable and edible packaging increased. synthetic packaging due to the problems environment edible coating are thin layer of material which are on the surface of food products and increased the shelf life of foodstuff by providing a moisture and oxygen barrier. edible coatings might be used as carriers of various substances, includ...

the aim of this study was to compare the effects of olive leaf extracts and synthetic antioxidant bht at concentration of 1% at increase the shelf life of rainbow trout fillets in light salted and packed at 4±1 °c that index of peroxide (pv), free fatty acids (ffa), thiobarbituric acid (tba), humidity, ph and sensory evaluation of fillets of rainbow trout kept in the refrigerator at the time of...