The Application of Sargassum (Sargassum angustifolium) Extract as a Natural Antioxidant in Chilled Storage of Minced Kilka (Cultiventrisclupeonella)

Document Type : Research Paper

Authors

1 Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran

2 Department of Food Science, Engineering and Technology, Faculty of Biosystems Engineering, University of Tehran, Karaj, Iran

Abstract

The present study examined the utilisation of seaweed extract as a source of natural antioxidants
for retarding lipid oxidation in minced Kilka. The Kilka mince with two different concentrations
(300 ppm and 600 ppm) of water extract obtained by microwave, one control sample with no
added extracts and one control sample with added vitamin C were prepared. The samples were
stored at refrigerator (4º C) for 8 days. The measurement were undertaken at 0, 2, 4, 6 and 8
days from the beginign of the experiment. The mince that containd the extract with 300 ppm
concentrate was found to be very effective in retarding lipid oxidation as it resulted in low
levels of peroxide value (PV), tiobarbitoric acid (TBA), free fatty acids (FFA) and changeed
the fatty acids. Results showed that this alga is suitable to be used as a natural antioxidant.

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