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The preservative roles of barley extract on physico-chemical treats of common carp (Cyprinus carpio L.) fillets under refrigerated condition

Authors:

Karzan Namiq ,

Sulaimani Polytechnic University, IQ
About Karzan
Food Science and Quality Control Department
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Vian Mohammed Ahmed,

University of Sulaimani, IQ
About Vian
Animal Science Department, College of Agricultural Engineering Sciences
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Shaima Saleh Mahmood,

University of Sulaimani, IQ
About Shaima
Animal Science Department, College of Agricultural Engineering Sciences
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Nasreen Mohialddin Abdulrahman,

University of Sulaimani, IQ
About Nasreen

College of Veterinary Medicine

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Avan Alaaddin Sadraddin,

University of Sulaimani, IQ
About Avan
Animal Science Department, College of Agricultural Engineering Sciences
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Sarhang Noori Ezzat

Sulaimani Polytechnic University, IQ
About Sarhang
Food Science and Quality Control Department
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Abstract

The study was carried out to determine the effect of barley extract on the shelf life of common carp fillets that refrigerated at 4°C through thiobarbituric acid (TBA), pH, water holding capacity, moisture contents and cooking loss. Using of thiobarbituric acid proved suitable for studying lipid hydrolysis and primary and secondary lipid oxidation in samples of common carp throughout refrigerated storage. Barley powder extract solutions (water extraction) were prepared at the concentration of 0.5%, 1% and 1.5 % (v/v), also, control without adding barley extract. The samples were then stored under refrigerated conditions (4.0°C) for 0, 3 and 6 days until analysis. The results confirmed the efficacy of natural antioxidants derived from barley slowing down lipid hydrolysis and increasing the oxidative stability of common carp flesh.
How to Cite: Namiq, K., Ahmed, V.M., Mahmood, S.S., Abdulrahman, N.M., Sadraddin, A.A. and Ezzat, S.N., 2022. The preservative roles of barley extract on physico-chemical treats of common carp (Cyprinus carpio L.) fillets under refrigerated condition. Sri Lanka Journal of Aquatic Sciences, 27(1), pp.17–23. DOI: http://doi.org/10.4038/sljas.v27i1.7593
Published on 21 Mar 2022.
Peer Reviewed

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