عنوان مقاله [English]
The use of natural extracts, one of the most suitable antioxidants increasing for improves the quality of fish , the aim of this study was to evaluate effects of green tea extract antioxidant on the quality of fish and minced of Silver carp that stored at the refrigerated temperature (4 oC). Samples were treated with green tea extract at a concentration of 1000 ppm, after the normal packaging was kept at a refrigerated temperature. The chemical and enzymatic indices of lipid degradation include peroxide, free fatty acids (FFA), thiobarbituric acid (TBARS), pH and Sensory performed at 0, 4, 8, 12 and 16 days, with 3 repetitions was evaluated and compared with blank sample. Results showed, green tea extract delayed oxidation at all test times significantly (P<0.05) and the sensory evaluation results indicated a significant decrease in sensory properties of the fillets during the maintenance period. And the finally ,In this study, fillet was used with 1000 ppm extracts up to the end of maintenance period better than comparison with other treatments.
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