Abstract
In this research green tea extract was prepared with water and then fishes in whole and gutted fish form was dipped in solutions of green tea extract (600 ppm) for 90 minutes and then were icing. During storage period (16 days), spoilage oxidation (PV, FFA, and TBA), spoilage microbial indices (TVB-N, TVC, PVC) and Sensory assessment with interval of 4 days were measured and compared with control treatment. Based on obtained results in all of treatments by passing time the value of all of the indexes (PV, FFA, TBA, TVB-N, TVC and PVC) increased significantly (P 0/05). In conclusion Obtained results showed that green tea extract with dipping gutted fish in consternation of 600 ppm was suggested for retardation of lipid oxidation and microbial spoilage in rainbow trout during storage in ice.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Iranian Food Science and Technology Research Journal
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
