The effect of the chamber bitter (Phyllanthus amarus) extract on the quality of the snakehead (Channa striata) fillets during ice storage | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 36, Volume 26, Issue 2, March and April 2022, Pages 549-566 PDF (871.43 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2022.232760 | ||
| Author | ||
| Tran Minh Phu et al. | ||
| Abstract | ||
| The current research was conducted to investigate the effect of chamber bitter (Phyllanthus amarus)extract on the quality of snakehead (Channa striata) fillets during iced storage. The study included three treatments, viz. soaking snakehead fillets in cold water; in P. amarus extract solutions with concentrations of 7.71 µg/mL and 156 µg/mL for 30 minutes at 4℃. The samples were stored for 12 days and sampling was done in 1, 4, 8, and 12 days. Evaluated parameters included temperature, total viable counts, sensory property, pH, moisture, water holding capacity, texture, total volatile base nitrogen, peroxide value, thiobarbituric acid reactive substances and colour measurement. Results showed that treating snakehead fillet with P. amarus extract enhanced the sensory values compared to that of the untreated sample during ice storage. In addition, P. amarus extract was effective at delaying lipid oxidation. Based on the sensory properties and total viable count, snakehead fillets treated with chamber bitter can be used up to 8 days whilst less than 8 days for control treatment. | ||
| Keywords | ||
| Channa striata; Phyllanthus amarus; Dip treatments; Quality; Ice storage | ||
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