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Effect of incorporation of green tea extract in icing medium on the quality and shelf life of Nemipterus japonicas (Bloch, 1791) in chilled storage
Indian Journal of Fisheries
The present study was aimed at investigating the effect of inclusion of green tea leaf (GTE) extract (at 3 and 6% levels) in the icing medium employed during the chilled storage (2±1°C) of Japanese threadfin bream Nemipterus japonicus.Fish stored in normal ice (NI)was treated as control. Changes in microbiological, biochemical and sensory quality characteristics were monitored during the period of storage. Multivariate comparison was performed using principal component analysis (PCA) for thedoi:10.21077/ijf.2020.67.3.82823-12 fatcat:7mpzh3icafgktmlzsr3chqjieq