Storage Stability of Battered Common Carp Fillets Affected By Incorporation With Herbal Extracts | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Volume 60, Issue 4, December 2022, Page 1159-1174 PDF (1.38 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2022.284128 | ||||
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| Author | ||||
Ashraf Shraouba 
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| Department of Food Technology, Faculty of Agriculture, Benha University, Qalyubia 13736, Egypt. | ||||
| Abstract | ||||
| The work was carried out to evaluate the preservative ability of herbal extracts from (thyme, clove and mint) by their incorporation into batter mixtures of semi-fried battered common carp fish fillets on storage stability during cold storage. The common carp slices were coated with batter mixtures with/without herbal extracts, semi-fried, cooled, packed and subjected to physicochemical, microbiological and sensory evaluation during storage at 4±1ºC for 24 days. The all treatments especially containing herbal extracts were had high quality and acceptability at zero time of analysis. Afterthought, the progressive storage period caused releasing (p<0.05) of volatile amine nitrogen and lipids deterioration, due to evolution of microbial growth, subsequently gradual descending in acceptability of all treatments. The significant differences (p<0.05) in values of pH, TVB-N, TMA-N, PV, TBA, TVBC and TPBC, and the scores of sensory properties were statistically assessed between treatments during cold storage. The spoilage rate in control sample (T1) followed by BHT (T2) treatment and T3 (containing 0.5% thyme extract) was faster than (p<0.05) the other treatments. Meanwhile all herbal extracts significantly (p<0.05) retarded chemical deterioration, reduced microbial evolution and kept the overall acceptability in T4, T5, T6, T7 and T8 more than the other treatments. The herbal extracts from clove, thyme and mint significantly extended the shelf life and enhanced the sensory properties of semi-fried battered common carp fillets during cold storage period, might be due to their antioxidant and antimicrobial activity. Therefore, they were useful together battering process to prolong the consumption validity and improved the acceptability of the undesirable fresh common carp fillet compared to control sample and BHT treatment. | ||||
| Keywords | ||||
| Common carp; herbal extracts; BHT; battering; physicochemical; microbiological; sensory quality | ||||
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