QUALITY EVALUATION OF MULLET FISH TREATED WITH ICE CONTAINING SOME ADDITIVES STORED FOR 15 DAYS | ||||
| Sinai Journal of Applied Sciences | ||||
| Article 8, Volume 6, Issue 2, August 2017, Page 157-170 PDF (879.62 K) | ||||
| DOI: 10.21608/sinjas.2017.78782 | ||||
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| Authors | ||||
Mosaad M. Ghattas  ; Amal A. GabAlla1; Ayman A. El-Shibiny2, 3; Seham S. Gad2
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| 1Dept. Techn. Food and Dairy Sci., Fac. Agric., Suez Canal Univ., Ismailia, Egypt. | ||||
| 2Dept. Technol. Food and Dairy, Fac. Environ. Agric. Sci., Arish Univ., Egypt. | ||||
| 3Univ. Sci. and Technol., Zewail City Sci. and Technol., Egypt. | ||||
| Abstract | ||||
| The current study was done to evaluate the use of crude isoflavones (CIE), crude rosemary extract (CRE) and CIE plus CRE, as antioxidant and antimicrobial agents in fresh mullet fish during cold storage with ice containing natural extracts for 15 days. The antioxidant and antimicrobial effects of the CIE 0.01%, CRE0.02% and CIE 0.01% plus CRE 0.01%, were evaluated in mullet fish by measuring eye refractive index, moisture content, protein content, fat content, peroxide values (PVs) total volatile basic nitrogen mg TVB-N/100g content, Free fatty acid (FFA %, as oleic acid), pH value, trimethylamine (T.M.A), tiobarbituric acid (TBARS) values, fatty acids (FA), Texture and freshness. Microbiological examinations, total count, coliform count and psychrophilic counts. The data indicated that mullet fish samples containing CIE had retried of lipid oxidation, good freshness scores and better acceptability, even after storage for day 12 at 4 ºC. | ||||
| Keywords | ||||
| Mullet fish; soy isoflavone; Antioxidant activity; lipid oxidation; peroxide value; tbars; rosemary; Antimicrobial | ||||
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