The effect of encapsulated fennel extracts on the quality of silver carp fillets during refrigerated storage

详细信息    查看全文

• 作者：Hoda Alipour Mazandrani ; SeyedRoholla Javadian and Somayeh Bahram
• 关键词：Encapsulation ; fennel extract ; fish preservation ; liposome ; silver carp
• 刊名：Food Science & Nutrition
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：4
• 期：2
• 页码：298-304
• 全文大小：152K
• ISSN：2048-7177

文摘

The effect of fennel extract on the quality of silver carp (Hypophthalmicthys molitrix) fillets, and the possible efficacy of liposomal encapsulation in the improvement of its antimicrobial and antioxidant activity during chilled storage (4 + 1°C) of the fillets were examined over a period of 15 days. Silver carp fillets were treated with pure fennel extract (0.3% and 0.5% w/v) and liposomal encapsulated fennel extract (0.3% and 0.5% w/v), and their quality changes in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), microbial counts, and sensory properties were investigated. Fennel extract could retard the deterioration of silver carp fillets, as reflected in lower TVB-N, PV and TBA value. Moreover, the efficacy of fennel extract was improved when it was encapsulated into liposome. Silver carp fillets treated with the encapsulated fennel extract showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments. Sensory evaluation revealed that shelf life of silver carp fillet was longest for samples treated with encapsulated fennel extract at 0.5% (15 days), as compared to the control (6 days) (P < 0.05).