Comparison of Storage Stability of Pangasius bocourti (Basa) Fish Cakes with Different Antioxidants
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The effects of adding antioxidants (theaflavins, rosemary extract, licorice extract, or sodium phytate) on the storage stability of Basa fish cakes was studied with the aim of prolonging the shelf life of Pangasius bocourti (Basa) fish cakes. Accelerated degradation tests were performed over 14 days at 37 ℃ and freshness assessed via the moisture content, pH, acid value, peroxide value (POV), malondialdehyde content, carbonyl content, and colony-forming units (CFUs) of the fish cakes. The moisture content, acid value, POV, malondialdehyde content, carbonyl content, and CFU of the fish cakes generally increased by varying degrees during the 14-day storage period; however, the increase was markedly lower in the antioxidant groups than the control. After 14 days of storage, Basa fish cakes with sodium phytate had the lowest increase of 0.73 mg/kg in terms of malondialdehyde content. Fish cakes with rosemary extract showed the smallest increases in moisture content and carbonyl content, at 6.64% and 8.32 nmol/mg, while those treated with theaflavin showed the smallest changes in terms of pH, acid value, POV, and CFU, at 1.50, 1.75 mg/g, 0.20 g/100 g, and 4.64 lg CFU/g, respectively. According to the entropy weight method, theaflavins are considered the most effective antioxidant for prolonging the shelf life of Basa fish cakes, by slowing the rate of lipid oxidation and proteolysis and suppressing microbial growth.
