Majallah-i ̒Ilmī-i Shīlāt-i Īrān (Jan 2019)
Assessment of chemical and bacterial quality of surimi produced from common Kilka (Clupeonella cultriventris) under pennyroyal (Mentha pulegium) extract during refrigerator storage (4±1 °C)
Abstract
In this research, the pennyroyal extract (PE) effect was studied at different concentrations (0, 2 and 4% w/v) on chemical and bacterial quality of surimi produced from common Kilka over a period of 15 days (0, 3, 6, 9, 12 and 15 days) during refrigerator storage (4±1°C). The experiments was conducted to determine chemical tests including peroxide value (PV), thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), pH and total viable count (TVC) and psychrophilic count (PTC) as bacterial tests at 3 days intervals with triplicate. Findings showed that the PV content was significantly higher than that from control treatment as it was increased from 0.64 on the first day to 5.41 meq O2 on the 12th day (p0.05); but it was remained lower than the proposed acceptable limit (7 log cfu/g). Based on the findings of the present study, 4% PE can use for enhance the shelf life of the common kilka surimi at refrigerator.
