QUALITY AND SHELF LIFE EXTENSION OF PANGASISUS HYPOPHTHALMUS FILLET USING ALOE VERA AND POTATO PEEL EXTRACTS DURING CHILLED STORAGE
Loading...
![Thumbnail Image](assets/images/Item.jpg)
Date
2020-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
The present study was aimed to investigate properties of Aloe vera gel and potato peel and
application aqueous extracts at different concentrations to extend the shelf life of Pangasius fillets
during chilled storage. The antioxidant and antimicrobial properties of aqueous Aloe vera gel and
potato peel extract were evaluated by using DPPH radical scavenging activity, Ferric reducing
antioxidant power, and Antimicrobial activity by well diffusion method. Aloe vera gel and potato
peel extract showed DPPH scavenging activity of 76.38% and 76.92% respectively at 500ppm, Ferric
reducing activity exhibited highest reducing power of 1.25% and 1.51% respectively at 500 μg /mL.
Aloe vera gel and potato peel extract was potentially active against gram+ve bacteria Staphylococcus
aureus, Bacillus subtilis and it showed smaller zones of inhibition against gram-ve bacteria
Escherichia coli. In order to evaluate the shelf life of Pangasius fillets, the fillets were treated at
5%,10%,15% concentrations of Aqueous extracts of Aloe vera gel, potato peel and mixed extract (1:1
Aloe vera gel and potato peel) and analysed periodically for every 2 days interval up to 21days
during chilled condition with a control. The changes in proximate composition, physico chemical
parameters, microbial analysis and sensory evaluation were investigated to determine the shelf life of
Pangasius fillet during chilled storage. From the result it was observed that TVB-N, FFA, PV, TPC
and Psychrophiles were gradually increased where as the pH initially decreased upto 6th day and then
increased till the end of storage period. On correlating results of physico chemical, microbial and
sensory scores it was observed that control Pangasius fillets had shelf life of 18 days during chilled
storage. Among the treatments it was observed that the order of acceptance on 21st day at
concentrations 5%, 10% and 15% was in the order of mixed concentration > Aloe vera > potato peel
respectively. From the sensory it was observed that Pangasius fillets treated with mixed
concentration at different concentration was more preferred than Aloe vera and potato peel. From
these results it was concluded that the extracts of Aloe vera gel, potato peel and in combinations can
be used to extend shelf life of Pangasius fillets.
Description
THESES