publication . Article . 2017

Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C

H. Shabani; M Azizkhani; F. Tooryan;
Open Access Persian
  • Published: 01 Jul 2017 Journal: Bihdāsht-i Mavādd-i Ghaz̠āyī, volume 7, issue 2, pages 29-41 (issn: 2228-7647, eissn: 2476-6968, Copyright policy)
  • Publisher: Islamic Azad University, Tabriz Branch
Abstract
This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control) were fried, oven baked and steamed and stored at -18 ºC for 4 months. By the end of storage period, the highest value peroxide value was obtained from fried fillets contained EO and extract (4.48 and 5.45 meq/kg, respectively) and the lowest was observed in oven-baked samples contained EO and extract (2.63 and 3.47 meq/kg, respectively). TBA values did not increase i...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Fish, clove, precooking, frozen storage, oxidative stability, lcsh:Food processing and manufacture, lcsh:TP368-456
Communities
European Marine Science
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