Title: Effect of herb and spice pastes on the quality changes in minced salmon flesh waste during chilled storage
Abstract: The effects of the antioxidant and antibacterial activities of herb and spice pastes, holy basil and pepper-garlic, on minced salmon flesh waste stored at 4 0 C was determined over 12 days. Physical, chemical, microbiological and sensory analyses were performed to investigate quality changes and to determine the shelf-life of the products. The initial pH of the control sample was significantly lower (p<0.05) than the other treatments added with the pastes throughout the storage. However, the pH of all samples slightly decreased as storage time increased. The total volatile nitrogen values (TVB) of all samples were not over the standard limit (<35 mg/100 g sample) during storage. The rimethlamine (TMA) of the control was 1.11+0.33 at day 6 while samples added with the paste, particularly pepper-garlic paste, had very low values (<0.7 mg/100 g sample) throughout the storage. Rancidity, measured as thiobarbituric acid reactive substances (TBARS), of the sample with holy basil paste added was higher than the control. The sample with pepper-garlic paste added was lower compared with the control during storage. However, both pastes showed significant differences in inhibiting microbial growth, particularly mesophilic bacteria, leading to an extentsion of the shelf-life, compared with the control, of at least 3 days. Pepper-garlic paste offers an attractive means to preserve the shelf-life of minced salmon flesh waste during chilled storage.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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Cited By Count: 13
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