Volume 8, Issue 2 (2019)                   JFST 2019, 8(2): 99-108 | Back to browse issues page

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Zamani A. Assessment of spearmint (Mentha spicata L.) extract effect on chemical and bacterial quality of Common kilka (Clupeonella cultriventris) surimi during short term storage in refrigerator. JFST 2019; 8 (2) :99-108
URL: http://jfst.modares.ac.ir/article-6-33183-en.html
Fisheries Department of Natural Resources and Environment Faculty of Malayer University, Hamedan, Iran. , zamanibouzandan@yahoo.com
Abstract:   (3399 Views)
Aims In present study, the effect of spearmint extract in different concentrations was investigated on chemical and bacterial quality of common kilka surimi during storage in refrigerator (± 4 ° C) at different times.
Materials & Methods In this research, chemical tests including peroxide value (PV), thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), pH and total viable count (TVC) and psychrophilic count (PTC) as bacterial tests were assessed.
Findings The results showed that the PV content in SE treatments was significantly lower than that from control as it was increased at 4% SE from 0.33 on the first day to 4.08 m eq O2 on the 12th day (P<0.05). The TBA and TVB-N amounts were increased in the control so that it was recorded 0.43 mg malondialdehyde for TBA and 32.8 mg N for TVB-N on day 15  with a significant difference compared to those containing SE (P<0.05). The pH value was significantly lower in groups treated with SE than control during the whole storage period (P<0.05), with an increase from 6.28 at day 1 to 7.10 at day 15 for 4% SE. The TVC and PTC bacteria from control were significantly higher than those from treated groups with SE wherein TVC and PTC bacteria were increased in the control from 3.55 to 3.25 to 6.64 and 5.96 log cfu/g, respectively (P>0.05).
Conclusion Based on the findings of the present study, 4% SE can use for enhance the shelf life of the common kilka surimi at refrigerator.
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Article Type: Original Research | Subject: By-products
Received: 2019/05/21 | Published: 2019/05/31

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