Effect Of Beetroot Peel Dip Treatment On The Quality Preservation Of Deccan Mahseer (Tor Khudree) Steaks During Frozen Storage (-18 Degrees C)

The effects of dip treatment with beetroot peel extract on the quality of mahseer steaks during frozen storage (-18 degrees C) for 180 days were analysed. Prior to the dip treatment of steaks, the antioxidant properties of the extract were evaluated by in-vitro assays following the standard protocol. Beetroot peel extract was further evaluated for the characterisation of phenolic and flavanoid compounds by LC-MS/MS analysis. Beetroot peel extract (20 %, v/v) was used for the dip treatment based on the in-vitro antioxidant assay and preliminary sensory analysis. Quality changes in terms of chemical characteristics, drip loss, microbiological and sensory characteristics were examined at regular intervals of 30 days. A marked antioxidant and antimicrobial effect (P < 0.05) of beetroot peel extract could be detected in limiting the lipid oxidation and microbial growth in fish steaks during frozen storage. As per the scores of sensory analysis, control steaks had a shelf-life of about 5 months, whereas the BPE treated steaks were found to be acceptable for more than 6 months. Therefore, beetroot peel treatment exhibited positive effect on retarding the spoilage, thereby increasing shelf-life of mahseer steaks during frozen storage.