| Autor: |
Netam, S., Chandravanshi, N. K., Banjare, S. K., Sah, I., Mahanand, S. S. |
| Předmět: |
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| Zdroj: |
Journal of Experimental Zoology India; Jul2020, Vol. 23 Issue 2, p1269-1274, 6p |
| Abstrakt: |
Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In the present study, pomegranate peel were used as sources of natural antioxidants, because of high percentage of antioxidant activity and phenolic content of 84.17% and 70.7 mg GAE/g, respectively. Fish samples prepared by addition of pomegranate peel extracts (PPE) from these peels where subjected to biochemical studies which showed that the extracts at the level of 4% were acceptable and had greater ability to prevent peroxide formation. Pomegranate peels are normally wastage during fruit processing thus a proper waste utilization of these peels was done. Natural antioxidants from these peels were extracted and then utilized in fish steaks to increase their shelf life by preventing peroxide formation. Steaks of Rohu (Labeo rohita) were treated with PPE of different concentration and duration before refrigerated storage at 6°C and shelf-life was assessed based on the biochemical. The fish was acceptable up to 9 days and 11 days for one minute and two minutes irrespective of concentration of PPE. Whereas, control (without treated) was acceptable up to 7 days. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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