ASSESSMENT OF THE SHELF LIFE OF FISH FILLET TREATED WITH GREEN TEA EXTRACTS UNDER REFRIGERATED CONDITION

Value addition in fish processing industry is gaining importance because of the increased realization of foreign exchange and high unit value of such products including fillets. Due to the presence of PUFA fish lipids are highly susceptible to lipid degradation and addition of natural antioxidants with antimicrobial properties such as tea is one of the strategies to reduce or retard oxidation and prevent the loss of quality and sensory attributes. In the present study, the first and second extracts of green and black tea (Camelia sinensis) were used as an antioxidant and antimicrobial agent for Pangasiussutchifillets. Phenolic compounds of tea extract resulted in microbial inhibition, protecting fillets against the internal protease and finally inhibit protein breakdown and amine production. Under refrigerated storage lower (p<0.05) TBARS, PV and FFA values were recorded in all treated samples and were within the limit of acceptability till 15 days indicating a significant antioxidant effect of 1st and 2nd extracts. Higher values of protein solubility (p<0.05) and WHC (p<0.05) in treatments concluded the preservative properties of tea extract that has successfully reduced the freeze induced protein denaturation. The lower values of TPC encountered in fillet treated with tea extract (p<0.05) suggests that both the green tea extracts possess antimicrobial properties that resulted in growth inhibition of the bacteria. The shelf life of the fillet treated with tea extracts is adjudged 12 days for refrigerated storage.

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