Comparison antioxidant effect of fennel extract and BHT on the quality of minced silver carp during refrigerated storage

• Main Authors: Roya bagheri, Mohammad Ali Sahari
• Format: Article
• Language: English
• Published: University of Tehran 2018-06-01
• Series: Journal of Food and Bioprocess Engineering
• Subjects: silver carp; fennel extract; synthetic antioxidant; lipid oxidation
• Online Access: https://jfabe.ut.ac.ir/article_74530_6bc2e11316e803f896fd1682d5681cf0.pdf

This study evaluated the ability of fennel extract to improve the quality of refrigerated minced silver carp over a period of 16 days. Minced silver carp were treated with fennel extract (0.5, 1 and 1.5% w/w), and beta-hydroxy toluene (BHT 200 ppm). The control and the treated fish samples were analyzed periodically (every­4 days) by chemical analysis (Peroxide value (PV), thiobarbituric acid (TBA) and free fatty acid (FFA). Results showed that the fennel extract and BHT could reduce lipid oxidation in the samples compared to the control. Moreover, minced silver carp treated with 1.5% fennel extract showed the lowest amount of lipid oxidation. The results indicated that fennel extract was improving the quality characteristics of treated fresh minced fish.