In:
Indian Journal of Fisheries, Central Marine Fisheries Research Institute, Kochi, Vol. 65, No. 1 ( 2018-03-31)
Abstract:
This study was carried out to evaluate the effect of green coffee extract as a natural antioxidant for retarding lipid oxidation and protein degradation in mackerel mince. Based on preliminary product acceptability study, mackerel mince with two different concentrations of the extract (1.0 and 1.5%) and a control with no added extracts were prepared. Butylated hydroxytoluene, BHT (200 ppm) was used for reference. The experimental lots were stored at 4°C and samples were collected at regular intervals for a period of 8 days and analysed for nutritional quality indices. Green coffee extract was found to be effective in retarding lipid oxidation, as indicated by low levels of thiobarbituric acid-reactive substance (TBARS), peroxide values and subsequent protein changes by salt soluble nitrogen (SSN) degradation and loss of sulphydryl group. A shelf life extension of two days was observed in green coffee extract incorporated mince, compared to control and BHT treated lots. Study suggested a concentration of 1% green coffee extract to be effective as natural antioxidant in oxidation sensitive systems like mackerel mince.
Type of Medium:
Online Resource
ISSN:
0970-6011
DOI:
10.21077/ijf.2018.65.1.73739-14
Language:
Unknown
Publisher:
Central Marine Fisheries Research Institute, Kochi
Publication Date:
2018
detail.hit.zdb_id:
2732716-4
detail.hit.zdb_id:
416049-6
SSG:
21,3
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