the present work was carried out to study the effect of vacuum packaging and pomegranate peel extract (pe) treatments on the quality of pacific white shrimp (peneous vannamei) during refrigerated storage. changes in ph, thiobarbituric acid (tba), total volatile base nitrogen (tvb-n), trimethylamine (tma), aerobic plate counts, psychrophilic, lactic acid bacteria and enterobacteriaceae counts, m...

Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations of grape seed extract (GSE), (0.5% and 1%) were used in carboxymethyl cellulose coating...

Among the cellular molecules, lipids that contain unsaturated fatty acids with more than one double bond are particularly susceptible to action of free radicals. The resulting reaction, known as lipid peroxidation, disrupts biological membranes and is thereby highly deleterious to their structure and function. Lipid peroxidation is being studied extensively in relation to disease, modulation by...

The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and thiobarb...

The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), an...

The study was carried out to determine the effect of barley extract on shelf life common carp fillets that refrigerated at 4°C through thiobarbituric acid (TBA), pH, water holding capacity, moisture contents and cooking loss. Using proved suitable for studying lipid hydrolysis primary secondary oxidation in samples throughout storage. Barley powder solutions (water extraction) were prepared con...

This study aimed to determine the changes in quality of sous vide meagre (Argyrosomus regius) fillets that have been treated with oregano and rosemary extracts during cold storage (4±1 °C). Saturated fatty acids, monounsaturated polyunsaturated acids dominant fish were found be palmitic acid, oleic linoleic respectively. pH values fluctuated samples. It was determined total volatile basic nitro...

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...

This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect rosemary plant on some parameters storage time with tomato sauce stored for 510 days at room temperature determined by sensory, physical, chemical microbiological freshness control methods. Nutrient composition analyses were performed in before canning proc...

The purpose of the work was to reveal role sex factors in processes lipid peroxidation (LPO) against background chronic ethanol-tetrachloromethane-induced liver damage and hepatotropic effects triple antiulcer therapy cryopreserved placenta extract (CEP). Chronic induced by introduction a CCl4 solution combination with an ethanol for 45 days. content reactants thiobarbituric acid (TBA-active pr...