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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Efficacy of mint (<italic>Mentha arvensis</italic>) leaf and citrus (<italic>Citrus aurantium</italic>) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel</title><author><name sortKey="Viji, Pankyamma" sort="Viji, Pankyamma" uniqKey="Viji P" first="Pankyamma" last="Viji">Pankyamma Viji</name><affiliation><nlm:aff id="Aff1">Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India</nlm:aff></affiliation></author><author><name sortKey="Binsi, Puthanpurakkal Kizhakkathil" sort="Binsi, Puthanpurakkal Kizhakkathil" uniqKey="Binsi P" first="Puthanpurakkal Kizhakkathil" last="Binsi">Puthanpurakkal Kizhakkathil Binsi</name><affiliation><nlm:aff id="Aff2">Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra 400703 India</nlm:aff></affiliation></author><author><name sortKey="Visnuvinayagam, Sivam" sort="Visnuvinayagam, Sivam" uniqKey="Visnuvinayagam S" first="Sivam" last="Visnuvinayagam">Sivam Visnuvinayagam</name><affiliation><nlm:aff id="Aff2">Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra 400703 India</nlm:aff></affiliation></author><author><name sortKey="Bindu, Jaganath" sort="Bindu, Jaganath" uniqKey="Bindu J" first="Jaganath" last="Bindu">Jaganath Bindu</name><affiliation><nlm:aff id="Aff3">Central Institute of Fisheries Technology, Cochin, Kerala 629503 India</nlm:aff></affiliation></author><author><name sortKey="Ravishankar, Chandragiri Nagarajarao" sort="Ravishankar, Chandragiri Nagarajarao" uniqKey="Ravishankar C" first="Chandragiri Nagarajarao" last="Ravishankar">Chandragiri Nagarajarao Ravishankar</name><affiliation><nlm:aff id="Aff3">Central Institute of Fisheries Technology, Cochin, Kerala 629503 India</nlm:aff></affiliation></author><author><name sortKey="Srinivasa Gopal, Teralandur Krishnaswamy" sort="Srinivasa Gopal, Teralandur Krishnaswamy" uniqKey="Srinivasa Gopal T" first="Teralandur Krishnaswamy" last="Srinivasa Gopal">Teralandur Krishnaswamy Srinivasa Gopal</name><affiliation><nlm:aff id="Aff3">Central Institute of Fisheries Technology, Cochin, Kerala 629503 India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">26396373</idno><idno type="pmc">4573100</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573100</idno><idno type="RBID">PMC:4573100</idno><idno type="doi">10.1007/s13197-015-1788-1</idno><date when="2015">2015</date><idno type="wicri:Area/Pmc/Corpus">000513</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Efficacy of mint (<italic>Mentha arvensis</italic>) leaf and citrus (<italic>Citrus aurantium</italic>) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel</title><author><name sortKey="Viji, Pankyamma" sort="Viji, Pankyamma" uniqKey="Viji P" first="Pankyamma" last="Viji">Pankyamma Viji</name><affiliation><nlm:aff id="Aff1">Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India</nlm:aff></affiliation></author><author><name sortKey="Binsi, Puthanpurakkal Kizhakkathil" sort="Binsi, Puthanpurakkal Kizhakkathil" uniqKey="Binsi P" first="Puthanpurakkal Kizhakkathil" last="Binsi">Puthanpurakkal Kizhakkathil Binsi</name><affiliation><nlm:aff id="Aff2">Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra 400703 India</nlm:aff></affiliation></author><author><name sortKey="Visnuvinayagam, Sivam" sort="Visnuvinayagam, Sivam" uniqKey="Visnuvinayagam S" first="Sivam" last="Visnuvinayagam">Sivam Visnuvinayagam</name><affiliation><nlm:aff id="Aff2">Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra 400703 India</nlm:aff></affiliation></author><author><name sortKey="Bindu, Jaganath" sort="Bindu, Jaganath" uniqKey="Bindu J" first="Jaganath" last="Bindu">Jaganath Bindu</name><affiliation><nlm:aff id="Aff3">Central Institute of Fisheries Technology, Cochin, Kerala 629503 India</nlm:aff></affiliation></author><author><name sortKey="Ravishankar, Chandragiri Nagarajarao" sort="Ravishankar, Chandragiri Nagarajarao" uniqKey="Ravishankar C" first="Chandragiri Nagarajarao" last="Ravishankar">Chandragiri Nagarajarao Ravishankar</name><affiliation><nlm:aff id="Aff3">Central Institute of Fisheries Technology, Cochin, Kerala 629503 India</nlm:aff></affiliation></author><author><name sortKey="Srinivasa Gopal, Teralandur Krishnaswamy" sort="Srinivasa Gopal, Teralandur Krishnaswamy" uniqKey="Srinivasa Gopal T" first="Teralandur Krishnaswamy" last="Srinivasa Gopal">Teralandur Krishnaswamy Srinivasa Gopal</name><affiliation><nlm:aff id="Aff3">Central Institute of Fisheries Technology, Cochin, Kerala 629503 India</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2015">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Efficacy of mint (<italic>Mentha arvensis</italic>) leaf and citrus (<italic>Citrus aurantium</italic>) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.5 %, w/v) and citrus extract (1 % w/v), packed in LDPE pouches and stored at 0–2 °C. The biochemical quality indices viz. total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), free fattyacids (FFA) were significantly (<italic>p</italic> < 0.05) lower in mint extract (ME) treated fishes compared to citrus extract (CE) treated and control fishes (C) without any treatment. Plant extract treatment significantly inhibited lipid oxidation in mackerel as indicated by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Aerobic plate count (APC) was markedly higher in C group followed by CE group throughout the storage period. As per sensory evaluation, shelf life of Indian mackerel was determined to be 11–13 days for C group, 13–15 days for CE group and 16–17 days for ME group, during storage at 0–2 °C.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>New Delhi</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">26396373</article-id><article-id pub-id-type="pmc">4573100</article-id><article-id pub-id-type="publisher-id">1788</article-id><article-id pub-id-type="doi">10.1007/s13197-015-1788-1</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Efficacy of mint (<italic>Mentha arvensis</italic>) leaf and citrus (<italic>Citrus aurantium</italic>) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Viji</surname><given-names>Pankyamma</given-names></name><address><email>pankyammaviji@gmail.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Binsi</surname><given-names>Puthanpurakkal Kizhakkathil</given-names></name><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author"><name><surname>Visnuvinayagam</surname><given-names>Sivam</given-names></name><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author"><name><surname>Bindu</surname><given-names>Jaganath</given-names></name><xref ref-type="aff" rid="Aff3"></xref></contrib><contrib contrib-type="author"><name><surname>Ravishankar</surname><given-names>Chandragiri Nagarajarao</given-names></name><xref ref-type="aff" rid="Aff3"></xref></contrib><contrib contrib-type="author"><name><surname>Srinivasa Gopal</surname><given-names>Teralandur Krishnaswamy</given-names></name><xref ref-type="aff" rid="Aff3"></xref></contrib><aff id="Aff1"><label></label>Visakhapatnam Research Centre of Central Institute of Fisheries Technology, Oceanview layout, Pandurangapuram, A.U.PO, Visakhapatnam, 530003 India</aff><aff id="Aff2"><label></label>Mumbai Research Centre of Central Institute of Fisheries Technology, Vashi, NaviMumbai, Maharashtra 400703 India</aff><aff id="Aff3"><label></label>Central Institute of Fisheries Technology, Cochin, Kerala 629503 India</aff></contrib-group><pub-date pub-type="epub"><day>9</day><month>3</month><year>2015</year></pub-date><pub-date pub-type="ppub"><month>10</month><year>2015</year></pub-date><volume>52</volume><issue>10</issue><fpage>6278</fpage><lpage>6289</lpage><history><date date-type="rev-recd"><day>19</day><month>2</month><year>2015</year></date><date date-type="accepted"><day>24</day><month>2</month><year>2015</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2015</copyright-statement></permissions><abstract id="Abs1"><p>Efficacy of mint (<italic>Mentha arvensis</italic>) leaf and citrus (<italic>Citrus aurantium</italic>) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.5 %, w/v) and citrus extract (1 % w/v), packed in LDPE pouches and stored at 0–2 °C. The biochemical quality indices viz. total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), free fattyacids (FFA) were significantly (<italic>p</italic> < 0.05) lower in mint extract (ME) treated fishes compared to citrus extract (CE) treated and control fishes (C) without any treatment. Plant extract treatment significantly inhibited lipid oxidation in mackerel as indicated by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Aerobic plate count (APC) was markedly higher in C group followed by CE group throughout the storage period. As per sensory evaluation, shelf life of Indian mackerel was determined to be 11–13 days for C group, 13–15 days for CE group and 16–17 days for ME group, during storage at 0–2 °C.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Mint leaf</kwd><kwd>Citrus peel</kwd><kwd>Indian mackerel</kwd><kwd>Biochemical quality</kwd><kwd>Shelf life</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2015</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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