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Effect of different drying methods on physicochemical characteristics of sardines (Sardinella longiceps) incorporated with turmeric extract (Curcuma longa L.) for shelf-life extension | ||
| Iran Agricultural Research | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 21 اردیبهشت 1404 اصل مقاله (628.37 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22099/iar.2025.50154.1594 | ||
| نویسندگان | ||
| Marzieh Moosavi-Nasab* 1؛ Mehdi Azizinia2؛ Mehrdad Niakousari2؛ Mohammad-Taghi Golmakani2؛ Najmeh Oliyaei2 | ||
| 1Department of Food Science and Technology and Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, I. R. Iran | ||
| 2Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran | ||
| چکیده | ||
| In this study, effects of different drying methods, temperatures, and addition of turmeric extract on the quality of sardine (Sardinella longiceps) were investigated. Drying methods included sun drying, cabinet thin layer drying (CTL) at 60, 70, and 80 °C, and CTL combined with turmeric extract (CTE) at 70 °C. The study monitored parameters, such as peroxide value (PV), thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and color over a three-month period. Increased drying temperature led to the unfavorable changes in fish quality and lipid oxidation. PV, TBA, and TVB-N values increased with sun drying and CTL at 80 °C. Turmeric extract, known for its antioxidant and antimicrobial properties, was used to enhance the quality and shelf-life of dried fish. Results showed significant improvement in all parameters except TVB-N. The extract also inhibited fatty acid oxidation, and CTE dried fish had better microbial quality at the end of the storage period (P < 0.05). Overall, the combination of turmeric extract and drying methods successfully improved the quality of dried sardines. | ||
| کلیدواژهها | ||
| Drying؛ Sardine؛ Shelf-life؛ Turmeric extract؛ Quality | ||
| مراجع | ||
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