dc.contributor.author |
Raeisi, S |
en |
dc.contributor.author |
Quek, Siew-Young |
en |
dc.contributor.author |
Ojagh, SM |
en |
dc.contributor.author |
Alishahi, AR |
en |
dc.date.accessioned |
2017-06-08T02:59:31Z |
en |
dc.date.issued |
2016-05 |
en |
dc.identifier.citation |
Journal of Food Safety 36(2):271-281 May 2016 |
en |
dc.identifier.issn |
0149-6085 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/33355 |
en |
dc.description.abstract |
The effects of Cumin (Cuminum cyminum L.) seed and Wild mint (Mentha longifolia L.) leaf extracts on microbiological, chemical and sensory changes of rainbow trout (Oncorhynchus mykiss) fillets stored at 4C ± 1 were investigated. The results showed that lipid oxidation and spoilage of the samples were significantly delayed in samples treated with a plant extract in comparison with the controls (P < 0.05). The psychrophilic bacterial counts and total viable count values were above the acceptability limit (7 log10 colony-forming unit/g) by the 6, 12, 15, 12 and 18th day of storage for the control: Cumin (3.0 %), Cumin (6.0 %), Wild mint (3.0 %) and Wild mint (6.0 %) treatments, respectively. The application of 6.0 % Wild mint leaf extract gave the best antioxidative and antimicrobial activities, as well as sensory scores, up to 18 days of storage. Sensory analysis results showed the treatment with a Wild mint extract had high quality and improved the beneficial effects on sensory properties. This research demonstrated that the Cumin and Wild mint extracts had significant effects on shelf-life extension of fresh rainbow trout up to 12–18 days at refrigerated storage conditions and could be applied as natural preservatives for extending shelf life of fish products. |
en |
dc.publisher |
Food and Nutrition Press, Inc. |
en |
dc.relation.ispartofseries |
Journal of Food Safety |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.title |
Effects of Cumin (Cuminum Cyminum L.) Seed and Wild Mint (Mentha Longifolia L.) Leaf Extracts on the Shelf Life and Quality of Rainbow Trout (Oncorhynchus Mykiss) Fillets Stored at 4C ± 1 |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1111/jfs.12240 |
en |
pubs.issue |
2 |
en |
pubs.begin-page |
271 |
en |
pubs.volume |
36 |
en |
dc.rights.holder |
Copyright: Wiley |
en |
pubs.end-page |
281 |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
529110 |
en |
pubs.org-id |
Science |
en |
pubs.org-id |
Chemistry |
en |
pubs.record-created-at-source-date |
2017-06-08 |
en |