Utilization of Green Tea Tincture as Natural Preservative for Tuna Fish during Chilled Storage

Author: Suraj P. Patel*, Aditya Singh and Jitesh Solanki

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Abstract

Green tea scientifically known as Camellia sinensis are steeped into hot water to make green tea, which is very popular beverage all around the world. It contains natural phenols and antioxidants catechins. Moreover, catechins contains epigallocatechin -3-gallate (EGCG). That is present abundantly in green tea. Catechin is the main component that prevent the oxidation in fish sample which is under experimental observation. Three samples have been taken for experiment. Fish samples are dipped in the already prepared solutions of 5% & 10% and control (Distilled water). After treatment samples have been observed for 7 days. Treated fish samples showed positive results compared to controlled fish sample, and better-quality control because oxidation has been inhibited to some extent due to antioxidation effect of green tea. The observation is done by torrymeter, whiteness meter & sensory evaluations. These instruments are valuable in assessing freshness and colour of fish samples.

Keywords

Green tea, tincture, Auxist hazard, antioxidants, catechins, quality control, freshness, lipid oxidation

Conclusion

This research data is to evaluate the effect of green tea tincture on Auxisthazard chunks. And fish chunks divided into three groups and each group, treated with different solutions (T1, T2, and T3). Result of different parameters like pH, freshness, colour, and sensory analysis are studied. So, based on the data (at the end of the 7th day), the most desirable sample was T2 (10% solution) compared to T1 and T3. About pH, sample T2 was moderately spoiledat the end of 7th day. Colour of T1 and T2 samples changed to greenish colour due to the effect of green tea tincture, and T3 sample which was the controlled one. Whiteness meter reading shows that the lightness increased by a noticeable amount. In the terms of overall acceptance, the T2 sample is most acceptable than the other samples.

References

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How to cite this article

Patel, S.P., Singh, A., and Solanki, J.(2021).Utilization of Green Tea Tincture as Natural Preservative for Tuna Fish during Chilled Storage. Biological Forum – An International Journal, 13(3a): 696-699.