Efficacy of ethanolic potato peel extract on the ice storage characteristics of minced lesser sardine (Sardinella fimbriata) to prevent lipid and protein oxidation

The present study was carried out to evaluate the effect of ethanolic potato peel extracts (Solanum tuberosum) on the ice storage characteristics of mince of a species of lesser sardine (Sardinella fimbriata). The concentrations of extract were of 2.5 g/kg of mince and 5 g/kg of mince. The proximate composition of fish mince and also different parameters were analysed like biochemical (TMA-N, TVB-N, PV, FFA, Alpha amino nitrogen and pH), functional (Protein solubility and Water holding capacity) and sensory (Whiteness and other organoleptic characteristics). The biochemical characteristics were increased significantly (p0.05) during ice storage. The functional parameters were decreased significantly throughout the storage period (p0.05). When both the species were compared, TVB-N and AAN showed significant changes between them (p0.05). The mince treated with 2.5g/kg of extract was analysed for 8 days in and proved to be the best treatment and the shelf life increased for 3 days as compared to control.