In recent years, the demand for natural antioxidants has been increased mainly because of the adverse effects of synthetic antioxidants, which have been confirmed for their toxicological and carcinogenic effects. Thus, most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources, which will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention as Synthetic antioxidants. Therefore, the aim of this study was to evaluate the physio-chemical and sensory properties of algae Dictyota ciliolata genus extract to be used as natural preservative in fish product (fish fingers). So the physio-chemical and sensory effects of algae Dictyota ciliolata genus extract added to fish fingers were evaluated for 12 days of storage period at 4 ± 1 °C. Eight treatments were prepared and the water holding capacity and pH values was evaluated through a storage period of 12 days and at 4 °C, during storage the treatment with algae extract at concentration 10% showed a results superior to that of the synthetic antioxidant. These findings show that this plant extract mix at the level of 10% is very effective and a promising natural preservative replacing the synthetic preservatives in fish processing.
Key words: Fish fingers, brown algae, Dictyota ciliolata genus
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