Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet

Sadeghii, Samar; Mooraki, Nargess; Honarvar, Masoud

doi:10.22101/JRIFST.2021.274948.1232

Investigating the Possibility of Extraction of khandal Extract by Percolation Method and its Application in Marinated White Indian Shrimp Fillet

Document Type : Original Paper

Authors

¹ MSc. Graduate, Department of Food Science and engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran

² Associated Professor, Department of Fisheries Science, Faculty of Marine Sciences and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

³ Associated Professor, Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

10.22101/JRIFST.2021.274948.1232

Abstract

Shrimp meat is very rich in protein and has more protein than meat of slaughtered livestock and fish and has a short shelf life due to its high perishability. Therefore, plant extracts can be used to maintain product quality for a long time. In the present study, the aim was to optimize the extraction of Mandab plant by percolation method in terms of solvent type factors, solvent ratio, time and finally the application of the optimal extract according to the total phenolic composition and inhibition of 2,2-diphenyl-1-picrylhydrazyl free radicals to prepare marinade from Indian white shrimp (Penaeus indicus) and its shelf life at refrigerator temperature and changes in physicochemical properties (including: pH, acidity, thiobarbituric acid, total volatile basic nitrogen, water holding capacity, water activity, sensory evaluation, acid-salt taste measurement and texture test) product using It was SPSS method. The results showed that the optimal extract was obtained using ethanol solvent in 36 h and a volume of 7 mL. The lowest amount of TVB-N was observed in day 20 of the experiment and with 30% of the extract, the lowest amount of TBA was observed in the control sample. Changes in pH and acidity without significant differences between treatments had a decreasing trend compared to the control sample during the storage period. WHC had a decreasing trend compared to the control and aw samples without significant differences between treatments, more than the control sample.

Keywords

References

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