Effect of Red Cabbage Extract on Minced Nile Perch Fish Patties Vacuum Packaged in High and Low Oxygen Barrier Films

Oxidation of polyunsaturated fatty acids (PUFA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish causes loss of product quality. Oxidative rancidity causes loss of nutritional value and undesirable color changes. Therefore, powerful antioxidant extracts may provide a relatively low cost and natural means to reduce oxidation, resulting in longer, higher quality and higher value shelf life of foods. In this study, we measured synergistic effects of red cabbage antioxidant and vacuum packaging on lipid oxidation in fresh tilapia patties using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Concentrated red cabbage extract was obtained using an efficient freeze/thawed method developed in our laboratory (citation). Fresh tilapia patties were prepared with solutions containing 68 ppm of extract concentrate for each 50 gr of fish patties. Samples were stored for 15 days at refrigeration conditions (4±1°C) and analyzed interval between two days for pH, color analysis, and lipid oxidation assessments. Results show that treated and vacuum packaged samples had lower oxidation levels than controls. Lipid peroxide values on treated samples showed benefits through day 12. This work shows that synergistic effect of red cabbage antioxidant extracts and vacuum packaging may represent an inexpensive and natural method for retarding oxidative spoilage of fresh fish