Antioxidant Properties and the Preservative Effect of Whole Radish Extract on Quality of Deccan Mahseer (Tor khudree) Steaks during Chilled Storage. Issue 8 (13th September 2020)

• Record Type: Journal Article
• Authors: Maqbool, Hafsa; Abubacker, Zynudheen; M.P., Safeena; Kumar, Sathish
• Is Part Of: Journal of aquatic food product technology. Volume 29:Issue 8(2020)
• Page Start: 760
• Page End: 774
• Publication Date: 2020-09-13
• Subjects: Deccan mahseer -- whole radish extract -- biochemical quality -- microbial analysis and sensory evaluation; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2020.1800158
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: The effect of dip treatment with solvent-free whole radish extract (WRE) on quality characteristics of Deccan mahseer steaks was evaluated during the chilled storage. In-vitro antioxidant activities of the extract were evaluated based on total phenolic and flavonoid contents, DPPH radical scavenging activity, and metal chelating ability prior to the dip treatment. The quality parameters, including total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and free fatty acid (FFA), were significantly ( p < .05) reduced in WRE treated steaks compared to the control (CT) steaks. WRE treatment of fish steaks significantly controlled the lipid oxidation parameters of thiobarbituric acid reactive substances (TBARS) and peroxide value (PV). Total plate count (TPC) of CT sample was higher than the treated sample and remained within the limit of 7 log10 cfu/g at the end of storage. As per the sensory analysis, shelf life of Deccan mahseer was determined to be 15 days for WRE treated steaks and 9 days for control steaks during chill storage. Based on the results, it can be concluded that WRE treatment can limit the progress of fish spoilage bacteria in fish steaks and can be used as a substitute for synthetic additives.