Effect of Spice Extracts on the Biochemical, Textural and Sensory Attributes of Pangasius (Pangasianodon hypophthalmus) Chunks during Ice Storage
Keywords:Ice storage, pangasius, quality, spice extracts, shelf life
AbstractAqueous extracts of ginger (Zingber officinale), mint (Mentha arvensis) and green chilli (Capsicum annuum) were examined for their antioxidant activity by using DPPH assay and total phenolic assay. Mint extract showed the highest phenolic content (87.33± 2.74 mg phenolics / 100 g) and DPPH Radical scavenging activity (89.61±0.30 %). Effect of spice extracts (20%) on the quality of pangasius fish chunks were evaluated up to 15 days under iced condition. Fish chunks treated with spice extracts had lower total volatile base nitrogen content (TVB-N) than the control. Similar trend was also observed for peroxide (PV) and thiobarbituric acid (TBA) values. Fish chunks treated with ginger and chilly extracts had an improved texture than mint extracts and control. Sensory evaluation revealed that fish chunks had a shelf life up to 9th, 12th and 15th day for control, chilli extract treated, mint and ginger extracts treated sample respectively. Results indicated that the spice extracts could improve the shelf life of pangasius fish chunks at the selected concentration and demonstrated the potential to use as an alternative for synthetic preservatives.
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