Vol. 13,No. 2, April 2014
Effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp (Hypophtha
Description: 1-Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. 2-Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran. *Corresponding author Email: jebellija@profs.semnan.ac.ir
Abstract: 
The effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp during superchilled storage were investigated. Fish samples were treated with water extract of 1 and 3%M.pulegium, and then stored at -3 οC for 30 days. The control and the treatedfish samples were analyzed periodically for chemical (pH, PV, TBA, TVB-N), and sensory characteristics. The results indicated that the effect of M.pulegium extract dipping on fish samples was to retain their good quality characteristics and extend the shelf life during superchilled storage, which was supported by the results of chemical and sensory evaluation analyses. Inthis respect, the sample supplemented with 3% water extract was more potent compared with the 1% one in extending the shelf life of fish fillets.

Monday 4 May 2015
Author: Kamkar, A.1; Jebelli Javan, A.2*; Nemati, G.1; Falahpour, F.1; Partovi, R.1
KeyWord: Silver carp, Mentha pulegium, Water extract, Superchilled storage, Quality.
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