The effect of banana leaf package on the shelf life of rainbow trout fillet in comparison with plastic bags
Keywords:Banana leaf extract, Antioxidant, Shelf life, Fish
The aim of this study was to evaluate the effect of banana leaf extract on the quality and shelf life of rainbow trout compared to plastic bags at freezing temperature for 40 days. For evaluating this propose, the antioxidant activity of banana leaf extract was assessed. In addition, the shelf life of fish filets was determined by measuring thiobarbituric acid (TBA) and pHof fish. The banana leaves extract showed the highest content of vitamin E (5.8 ± 0.61 mg /g) and carotenoids (12.8 ± 0.1 mg /g). The potential of Cu (II) reduction the extract was 1.76 ± 0.09. The magnitude of modification in TBA and pH of the packed fish with banana leaves were less than the control samples. The present study demonstrated that the use of banana leaf extract will retard lipid oxidation in ﬁsh. fillet during freezing storage that may due to its strong antioxidant properties.
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Copyright (c) 2019 Asghar Ahmadi, Ali Salehi, Aliakbar Dadmehr, Sara Ghodarzi, Parisa Sadighara, Saeed Samarghandian, Tahereh Farkhondeh
This work is licensed under a Creative Commons Attribution 4.0 International License.