جستجوی مقالات مرتبط با کلیدواژه « یخچال » در نشریات گروه « شیلات »

The total fat content of the Farmed common carp studied was 13.2%, which is categorized as high fat fish. Considering the amount and type of fish fat, which is unsaturated and long-chain fats and are very vulnerable to the oxidation process, therefore, in order to maintain their quality, artificial or natural preservatives should be used and stored in cold conditions. In this article, common carp was filleted and immersed for 5 min in water extract extracted from mistletoe leaf (Viscum album L.) by percolation method as a natural antioxidant in proportions of 1, 2 and 4%. Then the extract was evaluated in terms of extraction efficiency, phenolic and flavonoid compounds and free radical inhibition (DPPH), and the quality of fillets stored in the refrigerator at time intervals of 0, 4, 8, 12, and 16 days was evaluated with the tests of peroxide values (PV), anisidine value (AV), thiobarbituric acid (TBA), free fatty acids (FFA) and TOTEX amount. The results of extraction efficiency, total phenolic compounds (TPC), flavonoid compounds (TFC), and DPPH were 5.23%, 62.4 mgGA/g E, 34.71 mg QE/g E, and 78.2%, respectively. Also, the values of PV, TBA, FFA, AV, and TOTEX value in the 4% extract treatment were reported as the best treatment on the 16th day of the experiment, 3.42 (meq g O2/Kg Fat), 1.55 (MDA/Kg Fat), 0.85 (OA%), 4.67 and 11.51, respectively. According to these results, mistletoe aqueous extract with a concentration of 4% can be used to delay fat oxidation in farmed common carp.

In the present study, changes in the quality indices and shelf life of fresh fillets of narrow-barred Spanish mackerel (Scomberomorus commerson) and Javelin grunter (Pomadasys kaakan) were investigated over a 12-day storage period in the refrigerator using sensory, chemical (pH, TVB-N, PV, TBARS), and microbiological (mesophilic and psychrotrophic bacterial counts) indices. The sensory scores of both fish fillets reached less than 4 (the acceptable limit for consumer acceptance) on the sixth and eighth days of storage, respectively. The mesophilic and psychrotrophic bacterial counts in the fillets of both fish increased with an increase in storage days, although the rate of increase was different between the two groups, and psychrotrophic bacteria increased to a greater extent with an increase in storage days. The pH of the fresh mackerel and grunter fillets decreased from 6.52 and 6.24, respectively, at the beginning of the storage period to 7.49 and 7.25, respectively, on the final day of storage. The TVB-N level in both fish increased with an increase in storage days and reached 28.36 mg N/100g in mackerel and 36.25 mg N/100g in grunter on the twelfth day of storage. The lipid oxidation indices, namely PV and TBARS, in the fillets of both fish were significantly higher at the end of the storage period than at the beginning. The results of sensory, microbiological, and chemical indices showed that the maximum shelf life of narrow-barred Spanish mackerel and Javelin grunter fillets is 6 and 8 days, respectively.