TY - JOUR AU - Zakipour Rahimabadi, Eshagh AU - Zolfaghari, Mehri AU - Rigi, Mahin PY - 2016/01/08 Y2 - 2024/03/28 TI - The effects of washing with Tamarind (Tamarindus indica L.) water solution on shelf life of silver carp (Hypophthalmichthys molitrix) fillet during refrigerator storage JF - International Journal of Aquatic Biology JA - Intl. J. Aquat. Biol. VL - 3 IS - 5 SE - Articles DO - 10.22034/ijab.v3i5.115 UR - https://ij-aquaticbiology.com/index.php/ijab/article/view/115 SP - 352-361 AB - 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. ER -