Sensory and chemical assessment of silver pomfret (Pampus argenteus) treated with Ginkgo biloba leaf extract treatment during storage in ice

Abstract

This study investigated the physical (L*, a*, b*, texture profile analyses, pH), chemical (TVB-N, K value and TBA), microbiological, amino acid content, and flavor effects that Gingko biloba leaf extract (GBLE) had on silver pomfret (Pampus argenteus) stored at 4 ± 1 °C in ice for 18 days. Fresh pomfret samples were obtained directly from the local fish market and transported to the laboratory with ice immediately. After being gutted, washed, filleted and trimmed in a water-ice mixture, samples were treated with different concentrations of GBLE (0.0 mg/mL, 2.5 mg/mL, 5.0 mg/mL, 10.0 mg/mL) and packaged in Polyethylene bag, then stored in a refrigerator at 4 ± 1 °C with ice. The results show that the shelf-life of untreated (0.0 mg/mL) pomfret samples was 8–9 days compared to 14–15 days for the GBLE1 (2.5 mg/mL) treated group. The assessment results showed that different concentrations of GBLE had variable effects on preserving the texture parameters of acceptability limit, inhibit lipid oxidation, protein degradation, and microorganism growth. 2.5 mg/mL of GBLE was the best for the preservation of pomfret during storage in ice. Therefore, there is potential use for GBLE as a preservative to extend the shelf-life of pomfret during chilled storage in ice.

Keywords

• Pomfret
• Ginkgo biloba leaf extract (GBLE)
• Shelf-life
• Ice storage