Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

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Turkish Journal of Agriculture and Forestry, vol.8, no.1, pp.81-88, 2020 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 8 Issue: 1
  • Publication Date: 2020
  • Journal Name: Turkish Journal of Agriculture and Forestry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Artic & Antarctic Regions, BIOSIS, CAB Abstracts, CINAHL, EMBASE, MEDLINE, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.81-88
  • Recep Tayyip Erdoğan University Affiliated: Yes


This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4 ? 1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.