Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum‐Packaged Rainbow Trout Stored at 4 ± 1 °C
Samaneh Pezeshk, Masoud Rezaei, Hedayat Hosseini
Journal of Food Science
Abstract
The effects of turmeric extract (T), shallot extract (Sh), and their combination (T + Sh) on the quality of vacuum-packaged rainbow trout (Oncorhynchus mykiss) were examined during refrigerated storage (4 ± 1 °C) over a period of 20 d. Fish samples were divided into 4 batches; 3 batches were treated by dipping for 30 min in aqueous solution of turmeric extract (1.5%; v/v), shallot extract (1.5%; v/v), or turmeric and shallot extract combination (1.5%+ 1.5% v/v), while the fourth batch was dipped in distilled water as a control sample. The control and the treated fish samples were analyzed periodically for microbiological (total viable count, psychrotrophic count), chemical (total volatile base nitrogen [TVB-N], peroxide value [PV], and thiobarbituric acid [TBA] value), and sensory characteristics. The results indicated that the effect of the T, Sh, and T + Sh on the fish samples were to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
turmeric and shallot extract combination (T + Sh) retains good quality characteristics
“The results indicated that the effect of the T, Sh, and T + Sh on the fish samples were to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrige...”
turmeric extract (T) retains good quality characteristics
“The results indicated that the effect of the T, Sh, and T + Sh on the fish samples were to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrige...”
shallot extract (Sh) retains good quality characteristics
“The results indicated that the effect of the T, Sh, and T + Sh on the fish samples were to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrige...”