Effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp (Hypophthalmichthys molitrix) during superchilled storage

The effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp during superchilled storage were investigated. Fish samples were treated with water extract of 1 and 3% M. pulegium, and then stored at -3 οC for 30 days. The control and the treated fish samples were analyzed periodically for chemical (pH, PV, TBA, TVB-N), and sensory characteristics. The results indicated that the effect of M. pulegium extract dipping on fish samples was to retain their good quality characteristics and extend the shelf life during superchilled storage, which was supported by the results of chemical and sensory evaluation analyses. In this respect, the sample supplemented with 3% water extract was more potent compared with the 1% one in extending the shelf life of fish fillets

Effects of Scrophularia striata water extract on quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillets during superchilled storage

Summary The purpose of this study was to evaluate the effects of Scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. Fish samples were treated with 1% and 3% S. striata water extract and then stored at -2°C for 20 days. The samples were analyzed periodically for chemical, microbial and sensory characteristics. Results indicated that incorporation of S. striata water extract on rainbow fillets caused the delay of lipid peroxidation and hydrolytic spoilage in 3% treated sample in comparison with the control sample at the last day of the experiment (P<0.05). Moreover, fish fillets containing 3% S. striata water extract showed lower bacterial count than the control and 1% water extract supplemented samples (P<0.05) during the experiment. According to sensory analysis results, 3% treated samples were acceptable even at the end of the 20-day storage. It was concluded that the effect of S. striata extract on fish samples was to retain their good quality characteristics and extend the shelf life during superchilled storage

Application of Honey to Reduce Oxidation in Soybean Oil

Background: The oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. The major purpose of the present study was to determine effectiveness of application of honey in order to reduce oxidation in soybean oil. Methods: Six groups were designed, including control (soybean oil emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). Each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxidant&nbsp;capacity&nbsp; parameters during 5 intervals (0, 1, 3, 5, and 7 days). Data were analyzed by ANOVA using SPSS statistical software. Results: Total phenolic content and radical scavenging activity (IC50 in mg/ml) were&nbsp;estimated to be 74.8&plusmn;0.3 mg gallic acid equivalents/100 g and 23.4&plusmn;0.2 mg/ml, respectively. Totally, the soybean oil samples treated by 2.5 and 5% honey showed higher (p<0.05) antioxidant capacity than control and other treatment groups. Conclusion: The present study demonstrated considerable antioxidant potency of honey in oil emulsion. Owing to economical reasons, it is recommended that 2.5% honey could be applied as an alternative for synthetic antioxidants in oil-rich foods