| Abstrakt: |
The present study was experimented to explore antioxidant potential of herb viz. Mentha longifolia L. in elongating the shelf life of emulsion based fish product. Since the fish meat product contain excessive amount of protein and fat which are vulnerable to spoilage due to proteolysis and lipolysis. Therefore fish nuggets incorporated with 0% (Control), 1%, 2%, and 3% of M. longifolia. extract along with control was studied to explore the potential of Artemisia nilagirica L. on oxidative stability and storage of aerobically packaged fish nuggets at refrigeration temp on 0,7,14 and 21st day. Aqueous ethanolic extract of M. longifolia L. was prepared and incorporated in fish nuggets. Fish nuggets prepared with M. longifolia L. (1%) extract were recorded to be the best among all based on various sensory attributes with overall acceptability of 7.76±0.19. Extract of M. longifolia L. fortified fish nuggets were safe for human consumption till 21st day of refrigeration (4±1)°C storage under aerobically packaging on the basis of TBA value, FFA value, microbiological profile and sensory evaluation. The pH, TBA, FFA, total plate count, yeast and mould count were recorded to 6.49±0.008, 0.825±0.0012, 0.320±0.0005, 4.35±0.010, 1.26±0.013 and 2.20±0.008 respectively, and were found within acceptable range on 21st day of refrigeration storage. Thus, it can be interpreted that 1% aqueous ethanolic extracts of M. longifolia can be utilized in enhancing the shelf-life and improving the sensory scores of fish nuggets. [ABSTRACT FROM AUTHOR] |
