Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

Ayse Demirbaş

doi:10.24925/turjaf.v8i1.81-88.2741

Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

Authors

Ayse Demirbaş Department of Seafood Processing and Technology, Faculty of Fisheries, Recep Tayyip Erdogan University, 53100 Rize http://orcid.org/0000-0002-7629-3263

DOI:

https://doi.org/10.24925/turjaf.v8i1.81-88.2741

Keywords:

Natural antioxidant, shelf life, fish, red cabbage, lipid oxidation

Abstract

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4 ï‚± 1Â°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

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Published

29.01.2020

How to Cite

Demirbaş, A. (2020). Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage. Turkish Journal of Agriculture - Food Science and Technology, 8(1), 81–88. https://doi.org/10.24925/turjaf.v8i1.81-88.2741