Abstract
Effect of natural additives on the quality attributes of cultivated common carp fillets during frozen storage were evaluated. The analysis of chemical composition; moisture, crude protein, carbohydrates, calories values and physicochemical properties; pH, total volatile basic nitrogen (TVB-N) and Thiobarbituric Acid (TBA) value were carried out during frozen storage at -18 °C for 180 days. Results revealed that, moisture, crud protein and ash contents decreased with the increasing storage periods and increased in all samples treated with natural additives. Crude fat increased with the increasing storage periods and increased in all samples treated with natural additives. Carbohydrate contents and calories values increased with the increasing storage periods and decreased in all samples treated with natural additives during the different storage periods. However, pH value, thiobarbituric acid and total volatile base-nitrogen values increased with the increasing storage periods and decreased in all samples treated with natural additives than in the control ones, during the different storage periods.
Sign-in/Register to access full text options 
Free) 
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 call
