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

A. Tri Winarni; S. Eko; M. A. Ismail; R. Mohammad Shafiur

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

A. Tri Winarni^*, S. Eko, M. A. Ismail, R. Mohammad Shafiur

^*Corresponding author for this work

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

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.

Original language	English
Pages (from-to)	119-125
Number of pages	7
Journal	International Food Research Journal
Volume	19
Issue number	1
Publication status	Published - 2012

Keywords

Chilled
Indian mackerel
Storage
Total plate count
Total volatile bases nitrogen

ASJC Scopus subject areas

Food Science

Cite this

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. / Tri Winarni, A.; Eko, S.; Ismail, M. A. et al.
In: International Food Research Journal, Vol. 19, No. 1, 2012, p. 119-125.

Research output: Contribution to journal › Article › peer-review

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title = "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",

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 = "Chilled, Indian mackerel, Storage, Total plate count, Total volatile bases nitrogen",

author = "{Tri Winarni}, A. and S. Eko and Ismail, {M. A.} and {Mohammad Shafiur}, R.",

note = "Funding Information: This work was supported by competitive grant research project No.: 321/SP2H/PP/DP2M/III/2008 from the Directorate General of Higher Education, Indonesian Ministry of National Education Affair. The authors would like to thank Muhammad Zulva Zein and Aris Santoso for their helping during experiment.",

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AU - Tri Winarni, A.

AU - Eko, S.

AU - Ismail, M. A.

AU - Mohammad Shafiur, R.

N1 - Funding Information: This work was supported by competitive grant research project No.: 321/SP2H/PP/DP2M/III/2008 from the Directorate General of Higher Education, Indonesian Ministry of National Education Affair. The authors would like to thank Muhammad Zulva Zein and Aris Santoso for their helping during experiment.

PY - 2012

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N2 - 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.

AB - 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.

KW - Chilled

KW - Indian mackerel

KW - Storage

KW - Total plate count

KW - Total volatile bases nitrogen

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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

Abstract

Keywords

ASJC Scopus subject areas

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