Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

Ayse Demirbaş

Abstract


This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4  1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

Keywords


Natural antioxidant; shelf life; fish; red cabbage; lipid oxidation

Full Text:

PDF


DOI: https://doi.org/10.24925/turjaf.v8i1.81-88.2741

 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: