Content area
Full Text
Abstract: The effects of Aloe vera (Aloe vera) and crown of god fruit (Phaleria macrocarpa) on the sensorial, chemical, and microbiological attributes stability of Indian mackerel (Rastrelliger neglectus) during chilled storage for 12 days were studied. Treatment with blended 20% blended Aloe vera reduced the deterioration rate of the sensorial attributes, but treatment with 1% dried powder from crown of god fruit produced brownish color. Moreover, these treatments reduced total plate count (TPC) and total volatile bases nitrogen (TVBN) during the 12-day storage. This study showed that treaments with Aloe vera and crown of god fruit can prolong the shelf-life of Indian mackerel by four days during chilled storage.
Keywords: Indian mackerel, chilled, storage, total plate count, total volatile bases nitrogen
(ProQuest: ... denotes formula omitted.)
Introduction
Quality of fish depends on its catching methods and post-harvest handling. Chilling is usually considered as the most effective method for keeping fish quality (Opara et al., 2007). Alternatively, ice is used to lower the temperature of fish and it is considered as one of the effective methods for preserving fish. Currently, fishermen in the developing countries are facing difficulty in using ice due to the increase of its price since energy cost is increasing. Consequently, they are trying to find simple, cheap, and effective methods to maintain fish quality.
Handling of fish at low temperatures such as freezing (Fagan et al., 2003; Fagan et al., 2004), using ice (Hernandez et al., 2009), chilling (Gould, 1996; Siskos et al., 2007; Chen et al., 2007) and using slurry ice (Rodr.guez et al., 2004a; Losada et al., 2005; Mugica et al., 2008) were reported. Moreover, to extend the shelf-life of fish at low temperature, chemical preservatives such as chlorotetracycline, sodium chloride,ellagic acid, L-ascorbic acids, and chlorine dioxide (ClO2) have been used (Farag et al., 1986; Shin et al., 2004; Zambuchini et al., 2008). Furthermore, some natural preservatives such as liquid smoke from coconut shell, seaweeds extract of Gracillaria sp, Parinarium glaberimum HASSK, cashew powder and red galangal, thyme powder; plant extract and tea polyphenols have also been used (Moniharapon et al., 1993; Agustini et al., 2003; Agustini et al., 2007; Swastawati et al., 2008; Fan et al., 2008; Attauchi and Saloua, 2009; Quitral et al., 2009). Natural compounds are...