Title of article :
Effect of alloe vera (Alloe vera) and crown of god fruit (Phaleria macrocarpa) on sensory, chemical, and microbiological attributes of Indian mackerel (Restrelliger neglectus) during ice storage
Author/Authors :
Tri Winarni, A. Diponegoro University, SH Tembalang campus - Faculty of Fisheries and Marine Science - Department of Fisheries, Laboratory of Fisheries Processing Technology, Indonesia , Eko, S. Diponegoro University, SH Tembalang campus - Faculty of Fisheries and Marine Science - Department of Fisheries, Laboratory of Fisheries Processing Technology, Indonesia , Ismail, M.A. Sultan Qaboos University - College of Agricultural and Marine Sciences - Department of Food and Nutrition, Oman , Mohammad Shafiur, R. Sultan Qaboos University - College of Agricultural and Marine Sciences - Department of Food and Nutrition, Oman
Abstract :
The effects of Aloe vera (Aloe vera) and crown of god fruit (Phaleria macrocarpa) on the sensorial, chemical, and microbiological attributes stability of Indian mackerel (Rastrelliger neglectus) during chilled storage for 12 days were studied. Treatment with blended 20% blended Aloe vera reduced the deterioration rate of the sensorial attributes, but treatment with 1% dried powder from crown of god fruit produced brownish color. Moreover, these treatments reduced total plate count (TPC) and total volatile bases nitrogen (TVBN) during the 12-day storage. This study showed that treaments with Aloe vera and crown of god fruit can prolong the shelf-life of Indian mackerel by four days during chilled storage.
Keywords :
Indian mackerel , chilled , storage , total plate count , total volatile bases nitrogen
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
