Volume 20, Issue 137 (2023)                   FSCT 2023, 20(137): 143-155 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

fekrandish H, jamshidi A, shamsi zade M. The effect of different concentrations of Aloe vera gel on sensory, microbial and chemichal characteristics of Asian sea bass (Lates Calcarifer (Bloch, 1790)) stored in the refrigerator. FSCT 2023; 20 (137) :143-155
URL: http://fsct.modares.ac.ir/article-7-25032-en.html
1- Department of Fisheries,Bushehr Branch, Islmaic Azad University, Bushehr, Iran.
2- Department of Fish Processing, Gorgan University of Agricultural Sciences and Natural Resources, Iran. , a.jamshidi1382@gmail.com
3- Department of Seafood Processing, Kherad Institute Of Higher Education.
Abstract:   (524 Views)
This study aimed to investigate the effect of aloe vera gel coating (Aloe barbadensis Miller) with different concentration on quality and shelf life of fresh fish fillets Asian sea bass (Lates calcarifer) during refrigerated storage (4º) was performed. The desired concentration of 40%, 70%, 100% and a treatment of uncoated as controls. Chemical and microbial tests including TVB-N, TBA, PH , TVC and sensory analysis (color, odor, tissue and general) for treatments on days 1, 6, 11,16 was conducted. The treatments coated with the gel TVB-N and TBA from the sixth day showed a significant difference with the control treatment(p<0/05) And on the sixteenth day of treatment was seen in 40% best results. PH value also increased over time and was higher in the control of other treatments on the final day minimum value PH of the treatment was 70% sample. TVC value is significantly (p<0/05)  higher than the sixth day after the treatment was greater than the other and 40% on the final day had the lowest bacteria count. At the end of the control of chemical and biological indicators on the situation was unacceptable and sensory assessment higher than other treatments to control. As a result of this study, covering 40% and 70% Aloe Vera Gel addition to chemical factors and Asian sea bass fillet also had good effects on sensory index. And cover the gel with a concentration of 40% and 70% for the eleventh day is recommended.
 
Keywords: aloe vera Gel coating, Asian Sea bass, Gel concentration, Durability
Full-Text [PDF 432 kb]   (866 Downloads)    
Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2018/09/11 | Accepted: 2023/06/28 | Published: 2023/07/1

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.