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

Research output: Contribution to journalArticle

3 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 languageEnglish
Pages (from-to)119-125
Number of pages7
JournalInternational Food Research Journal
Volume19
Issue number1
Publication statusPublished - 2012

Fingerprint

Aloe
Perciformes
Aloe vera
Ice
Crowns
tree crown
Fruit
ice
fruits
cold storage
Rastrelliger
Powders
plate count
powders
shelf life
Nitrogen
Color
deterioration
Phaleria macrocarpa
Rastrelliger kanagurta

Keywords

  • Chilled
  • Indian mackerel
  • Storage
  • Total plate count
  • Total volatile bases nitrogen

ASJC Scopus subject areas

  • Food Science

Cite this

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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.",
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AU - Eko, S.

AU - Ismail, M. A.

AU - Mohammad Shafiur, R.

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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.

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