Open AccessThe effect of guava (Psidium guajava) leaf extract on the quality of cobia (Rachycentron canadum) fillets during ice storage
Author(s) -
Trần Minh Phú,
Thị Kim Duyên Huỳnh,
Nguyễn Lê Anh Đào,
Thị Như Hạ Nguyễn,
Quang Thang Nguyen,
Hagiwara Tomoaki
Publication year - 2021
Publication title -
can tho university journal of science
Language(s) - English
Resource type - Journals
eISSN - 2815-5602
pISSN - 2615-9422
DOI - 10.22144/ctu.jen.2021.017
Subject(s) - psidium , tbars , food science , chemistry , thiobarbituric acid , fillet (mechanics) , marination , peroxide value , biology , botany , antioxidant , lipid peroxidation , biochemistry , materials science , composite material
The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1st, 5th, 10th and 15th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.