Effect of ginger extract on the quality of pangasius fish steaks during chilled storage
Abstract
The effect of ginger extract on the quality of pangasius (P. hypophthalmus) fish steaks during chilled temperature was studied. Pangasius fish steaks were treated with different ginger extract dilutions (2.5%, 5%, 10% and 20%), then packed in polyethylene bags and stored at a chilled temperature. Overall, the cumulative observations of biochemical, microbiological and sensory parameters, and the shelf life of pangasius fish were evaluated. Organoleptic, biochemical (pH 6.12 to 6.70, PV 1.02 to 10.24 m.eq./kg and TVB-N 3.33 to 24.58 mg/100 g) and microbial analysis (TPC 3.56 to 5.63 log cfu/g) showed that chilled stored air packed pangasius steaks treated with 20% ginger extract dilution had longer shelf life of 22 days, while untreated air packed pangasius steaks had a shelf life of 12 days. The findings of the present experiment, clearly suggest that a combination of ginger extract and chilled temperature could be used to prolong the shelf life of pangasius fish steaks.
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DOI: https://doi.org/10.18686/fsr2294
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