@article{Zakipour Rahimabadi_Zolfaghari_Rigi_2016, title={The effects of washing with Tamarind (Tamarindus indica L.) water solution on shelf life of silver carp (Hypophthalmichthys molitrix) fillet during refrigerator storage}, volume={3}, url={https://ij-aquaticbiology.com/index.php/ijab/article/view/115}, DOI={10.22034/ijab.v3i5.115}, abstractNote={This study evaluated the antibacterial and antioxidant effects of tamarind water solution on shelf life of silver carp (<em>Hypophthalmicthys molitrix</em>) fillet during refrigerator storage. Treatments of this study were unwashed samples (control), and samples washed with 1% and 2% tamarind water solution. Microbial, physicochemical and sensory analysis including total viable count (TVC), peroxide value (PV), thiobarbituric acid (TBA), total volatile base (TVB-N) and pH were measured during 15 day storage at refrigerator (with 3 days intervals). Proximate analysis of samples also measured at day 0. TVC content was 0.93, 0.50 and 0.10 log CFU/g for control and treatments 1% and 2%, respectively and reached to 6.24, 5.82 and 5.21 log CFU/g at the end of storage period. At the end of storage period, the PV, TBA and TVB-N content were 8.4, 4.3, and 3.0 meq O<sub>2</sub>/Kg for control, 2.75, 1.35, and 0.50 mg/100g for 1% treatment, and 33.17, 23.90, and 22.10 mg N/100g for 2% treatment, respectively. This results showed the positive effect of tamarind to inhibit and delay fish fillet spoilage. According to sensory evaluation, the density of 1% tamarind was selected as the best density.}, number={5}, journal={International Journal of Aquatic Biology}, author={Zakipour Rahimabadi, Eshagh and Zolfaghari, Mehri and Rigi, Mahin}, year={2016}, month={Jan.}, pages={352–361} }