Dhanapal, K (MAJOR)Sravani, KSudhakar, OBHARATHLAL NAIK, K. B.2021-07-142021-07-142020-09https://krishikosh.egranth.ac.in/handle/1/5810170471THESESThe 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.EnglishThesis