Int. J. Aquat. Biol. (2015) 3(5): 352-361

E-ISSN: 2322-5270; P-ISSN: 2383-0956

Journal homepage: www.ij-aquaticbiology.com

Original Article

The effects of washing with Tamarind (Tamarindus indica L.) water solution on shelf life of
silver carp (Hypophthalmichthys molitrix) fillet during refrigerator storage

Eshagh Zakipour Rahimabadi*1, 2, Mehri Zolfaghari1, Mahin Rigi3

1Department of Fisheries, Faculty of Natural Resources, University of Zabol, 98615-538 Zabol, Iran.

2Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, 1144, Guilan, Iran.
3Hamoon International Wetland Research Institute, University of Zabol, Zabol, Iran.

Article history:
Received 11 December 2014

Accepted 8 November 2014

Available online 2 5 November 2015

Keywords:
Hypophthalmichthys molitrix,
Tamarindus indica
Shelf life

Cold storage

Abstract: This study evaluated the antibacterial and antioxidant effects of tamarind water solution on
shelf life of silver carp (Hypophthalmicthys molitrix) fillet during refrigerator storage. Treatments of

this study were unwashed samples (control), and samples washed with 1% and 2% tamarind water

solution. Microbial, physicochemical and sensory analysis including total viable count (TVC), peroxide

value (PV), thiobarbituric acid (TBA), total volatile base (TVB-N) and pH were measured during 15

day storage at refrigerator (with 3 days intervals). Proximate analysis of samples also measured at day

0. TVC content was 0.93, 0.50 and 0.10 log CFU/g for control and treatments 1% and 2%, respectively

and reached to 6.24, 5.82 and 5.21 log CFU/g at the end of storage period. At the end of storage period,

the PV, TBA and TVB-N content were 8.4, 4.3, and 3.0 meq O2/Kg for control, 2.75, 1.35, and 0.50

mg/100g for 1% treatment, and 33.17, 23.90, and 22.10 mg N/100g for 2% treatment, respectively.

This results showed the positive effect of tamarind to inhibit and delay fish fillet spoilage. According

to sensory evaluation, the density of 1% tamarind was selected as the best density.

Introduction

Seafoods with high quality proteins, high content of

unsaturated fat, vitamins and minerals are noticed as

a useful food for human health (Venugopal, 2006).

Many efforts have been done to supply fresh seafood

rather than frozen or other processed products with

high quality according to increasing consumer’s

demands (Hassan, 2002; Fernández et al., 2009).

Fish are very perishable food due to large amounts

of free amino acids, volatile nitrogen bases, highly

unsaturated fatty acids and higher final pH (Liston,

1980; Razavi Shirazi, 2001). Therefore, they are

very susceptible to bacterial spoilage and oxidative

rancidity during storage (Mexis et al., 2009).

Different methods have been presented to inhibit or

delay of seafood rancidity and spoilage such as

temperature control, vacuum packaging, modified

atmosphere packaging (MAP), and supplying of

* Corresponding author: Eshagh Zakipour Rahimabadi

E-mail address: ezakipour@gmail.com

antioxidants (Lin and Lin, 2005). Various

compounds such as chemical antimicrobials and

antioxidants are used to prevent the spoilage of fresh

fish (Lu et al., 2010). As artificial antioxidants have

some undesirable effects such as creating mutation,

intoxication and carcinogenic; hence, application of

natural antioxidants with the same inhibitory effect

on oxidation is increasing (Sakanaka et al., 2005).

Applying herbal compounds as natural preservatives

in fish fillets can be effective especially on shelf life

increasing during storage in refrigerator.

Tamarind (Tamarinad indica L.) belongs to the
family Fabaceae and the subfamily of

Caesalpinioideae, which is the third extensive family

of flowering plants (Lewis and Neelakantan, 1964).

Its chemical compositions includes 20.6% water,

3.1% protein, 0.4% lipid, 70.8% carbohydrate, 3%

fiber and 1.2% ash (El-Siddig et al., 1999). Tamarind

353

Zakipour Rahimabadi et al./ Effect of washing with tamarind solution on shelf life of silver carp fillet

is used as an appropriate food preservative

compound that inhibits food infectious bacteria

growth. Tamarind has also showed oxidation

inhibitory activity due to high content of phenolic

composition (El-Siddig et al., 2006). Although there

are many studies regarding to usage of synthetic and

natural antioxidant and antimicrobial compounds on

shelf life extension of seafoods, information

regarding to effects of tamarind in this area is rare

(Pezeshk et al., 2010). Therefore, the present

research was conducted to study the effect of

tamarind water solution preservative effect on

microbial, physicochemical and sensory

characteristics of silver carp (Hypophthalmichthys
molitrix) fillet during the storage in refrigerator.

Materials and Methods

Sample preparation: Fifteen silver carp with the
average weight and length of 1000 (±100) g and 40

(±5) cm, respectively, were purchased from a local

fish market (Zabol, Iran) in January 2014. They were

transferred in insulated boxes with ice to seafood

processing laboratory. Immediately, the fish were

rinsed with drinking water and then eviscerated,

headed and filleted by hand. The fillets were rinsed

again and cut into 5×5×1 cm pieces. These pieces

were soaked in tamarind water solution for 5 min

based on Mohsin et al. (1999) and then put on the

strainer for 1 min to drip the water. Three treatments,

including unwashed samples (as control), washed

with 1% and 2% tamarind water solution were

considered in this study. After treating, all samples

were battered, breaded, packaged and then kept in

refrigerator for 15 days.

Preparation of tamarind water solution: 200 g Thai
tamarind was purchased from a retail shop (Zabol,

Iran). Water solution was prepared based on Bekar

and Hamzeh (1997). Thus, the paste was dissolved

in boiled water, and its shell, seed and fiber were

separated using a strainer. The solution was heated

over a flame and the obtained paste was dissolved in

distilled water (w/v) to get required concentration i.e.

1 and 2%.

Microbiological analysis: Microbiological counts

were determined by placing 10 g sample in 90 ml of

0.85% NaCl solution, and homogenizing with a

stomacher (Moulinex, France) for 60 second. From

this dilution, other decimal dilutions were prepared

and plated in the appropriate media. Meanwhile, the

total viable counts (TVC) were determined using

tryptic soy agar (TSA, Merck) after incubation for 48

hrs at 25°C (AOAC, 2005). The microbiological data

were transformed into logarithms of the number of

colony-forming units (CFU/g).

Chemical analysis: The moisture content of flesh
was measured by drying to constant weight at 105°C

for 24 hrs according to AOAC (2005). The crude ash

was determined after heating the sample overnight at

550°C (AOAC, 2005). The crude protein content

was measured by the Kjeldahl method (AOAC,

2005), employing the 6.25 conversion factor. The

crude lipid was determined by ether extraction using

a Soxhelet method (AOAC, 2002). PV value was

determined based on AOAC (2000) and expressed as

meq O2/kg lipid sample. TBA value was measured

according to Namaulema et al. (1999), and was

expressed as mg malondialdehyde/kg sample. Total

volatile base nitrogen (TVB-N, mg N/100 g) was

determined according to AOAC (2005).

Sensory evaluation: Sensory evaluation was
performed by seven half-trained persons based on

Hedonic (ASTM, 1969). After deep frying the

samples in Sunflower oil (Bahar, Iran), properties of

colour, odour, texture, taste and overall acceptability

were evaluated by assessors. The samples were

scored from 0-7: highest quality = 7, good quality =

5, fair quality = 3 and rejectable quality = 0.

Statistical analysis: Statistical analysis were
performed using the SPSS program, version 16.

Tukey’s test was performed to evaluate the

significance of differences among mean values. A

nonparametric ANOVA of Kruskal Wallis test was

used for sensory evaluation.

Results

Proximate analysis of the control and treated samples

of silver carp fillet are shown in Table 1. According

to the results, silver carp is a fish with moderate fat

354

Int. J. Aquat. Biol. (2015) 3(5): 352-361

content.

Microbial analysis: The content of total viable count
(TVC) for control treatment, 1% tamarind and 2%

tamarind was 0.93, 0.50 and 0.10 log CFU/g at day

0, respectively (Table 2). Increasing the values of

TVC were found in all the treatments during storage,

but the changes of TVC in control treatment was

higher than those of treatments. The results showed

that treating the silver carp fillets with tamarind

water solution significantly decrease TVC (Table 2).

pH: The changes in pH of silver carp fillets as a
function of treatments and storage time are presented

in Table 3. The pH of control samples at day 0 was

6.37 and significantly (P<0.05) lower pH values

were found for treated samples with tamarind

solution. For control samples, the highest pH was

observed at day 15 and the least content of pH at day

3. For fillets treated with tamarind solution, the

highest pH was observed at day 0 and least at day 15.

Peroxide value (PV): PV values of control and
treated samples, and their changes during

refrigerator storage are shown in Table 4. The initial

PV value of the control samples at day 0 was 1.34

meq O2/kg. This amount was higher as compared

with raw samples of silver carp reported by Zakipour

Rahimabadi and Divband (2012). Lower PV values

were found in treated samples with 1 and 2% of

tamarind solution at initial of storage period (Table

4). PV values increased significantly (P<0.05) with

time of storage at 4ºC for all treatments. PV value

was significantly lower (P<0.05) for treated samples

during the storage period compared with those of the

Chemical

composition
Control group

1% tamarind

treatment

2% tamarind

treatment

Total protein 2.70A±17.80 0.90A±17.60 2.00A±17.77
Total fat 1.20A±4.79 0.63A±4.69 0.50A±4.20
Moisture 2.02A±75.80 1.00A±75.80 0.64A±76.80
Ash 0.21A±1.61 0.45A±1.91 1.40A±1.23

Values are means and S.D. of triplicate.

Means with the same capital letter in a row were not significantly different at P<0.05 level.

Table 1. Chemical composition (%) of raw and treated samples of H. molitrix with tamarind solution.

Days of

storage

Treatments

control 1% tamarind 2% tamarind

0 0.93±0.08Af 0.50±0.15Be 0.10±0.02Cd
3 1.50±0.04Ae 0.70±0.20Be 0.30±0.02Bd
6 3.80±0.07Ad 3.30±0.06Bd 3.00±0.00Cc

9 5.20±0.04Ab 4.70±0.00Bc 4.34±0.05Cb
12 5.60±0.35Ab 5.10±0.10Bb 5.01±0.02Ba

15 6.24±0.05Aa 5.82±0.10Ba 5.21±0.01Ca

Values are means and S.D. of triplicate.

Means with the same capital letter in a row were not significantly different at P<0.05 level in different treatment.

Means with the same small letter in a column were not significantly different at different at P<0.05 level during storage at 4˚C.

Table 2. Changes in TVC (Log CFU ̸ g) in different treatments during refrigerator storage.

Days of

storage

Treatments

control 1% tamarind 2% tamarind

0 6.37±0.02Ac 6.16±0.05Ba 6.16±0.01Ba
3 5.97±0.01Ad 5.83±0.05Ab 5.63±0.10Bb
6 6.17±0.15Ad 5.80±0.09Bb 5.51±0.12Bb

9 6.42±0.03Ac 6.23±0.05Ba 6.12±0.03Ca
12 6.92±0.09Aa 5.76±0.06Bb 5.54±0.04Cb

15 6.96±0.04Aa 5.55±0.03Bc 5.21±0.07Cc

Values are means and S.D. of triplicate.

Means with the same capital letter in a row were not significantly different at P<0.05 level indifferent treatment.
Means with the same small letter in a column were not significantly difference at different at P<0.05 level during storage at 4˚C.

Table 3. Changes in pH of control and treated samples of H. molitrix during refrigerator storage.

355

Zakipour Rahimabadi et al./ Effect of washing with tamarind solution on shelf life of silver carp fillet

control samples. There were no significant changes

from day 3 until 9 but there were significant changes

from day 9 afterward (Table 4).

Thiobarbituric acid (TBA) value: The TBA values of
control and treated samples were 0.053, 0.04 and

0.006 mg malondialdehyde/kg of lipid at initial of

storage period, respectively. A continues increase in

TBA value was observed in control samples and

other treatments throughout of 15 days storage

period (P<0.05). The TBA of treated samples with

tamarind solution was lower than those that of

control samples (P<0.05) (Table 5).

TVB-N: The initial TVB-N value in raw silver carp
fillets was 10.33 mg/100 g. Treatment with tamarind

water solution did not produce a significant effect on

the initial TVB-N values decrease. The TVB-N was

significantly (P<0.05) decreased in the 1% samples

than that of the control samples. TVB-N content in

2% samples was significantly lower than that of 1%

treatment (P<0.05) (Table 6).

Sensory evaluation: The results of sensory
evaluation for control and treated fillets with

tamarind solution are presented in Table 7. At the

beginning of the storage period, all treatments had a

Days of

storage

Treatments

control 1% tamarind 2% tamarind

0 1.34±1.20Ac 0.73±0.50Ab 0.26±0.06Ac
3 2.98±0.23Abc 2.87±0.80Aa 2.90±0.10Aa

6 0.92±0.09Ac 0.72±0.26Ab 0.68±0.28Abc

9 5.13±1.01Ab 3.17±0.80Aa 2.73±1.40Aab
12 3.90±0.70Abc 3.70±0.60Aa 2.50±0.50Ab

15 8.40±1.90Aa 4.30±0.70Ba 3.00±0.27Ba

Values are means and S.D. of triplicate.

Means with the same capital letter in a row were not significantly different at P<0.05 level in different treatment.

Means with the same small letter in a column were not significantly different at P<0.05 level during storage at 4˚C.

Table 4. Changes in PV values in different treatments during storage at 4°C.

Days of

storage

Treatments

control 1% tamarind 2% tamarind

0 0.05±0.01Ad 0.04±0.01Ac 0.00±0.00Bb
3 0.12±0.03Ad 0.06±0.00Bc 0.01±0.00Cb

6 1.37±0.17Ac 0.08±0.01Bc 0.03±0.01Bb

9 1.75±0.15Ab 0.37±0.20Bb 0.06±0.01Bc
12 1.93±0.08Ab 1.20±0.08Ba 0.13±0.06Cb

15 2.75±0.19Aa 1.35±0.50Ba 0.50±0.14Ca

Values are means and S.D. of triplicate.

Means with the same capital letter in a row were not significantly different at P<0.05 level in different treatment.

Means with the same small letter in a column were not significantly different at P<0.05 level.

Table 5. Changes in TBA values in control and treated samples during refrigerator storage.

Days of

storage

Treatments

control 1% tamarind 2% tamarind

0 10.33±0.76Af 9.03±0.71Ae 9.10±0.80Ad
3 14.40±1.00Ae 12.27±0.71Bd 11.06±0.44Bd
6 20.23±1.03Ad 14.37±0.60Bc 13.33±1.00Bc

9 22.87±0.81Ac 15.84±0.40Bc 13.70±0.90Cc
12 27.74±0.65Ab 20.21±0.92Bb 19.10±0.86Bb

15 33.17±1.15Aa 23.91±1.08Ba 22.11±0.60Ba

Values are means and S.D. of triplicate.

Means with the same capital letter in a row were not significantly different at P<0.05 level in different treatment.

Means with the same small letter in a column were not significantly difference at different at P<0.05 level during

storage at 4°C.

Table 6. Changes in TVB-N content in different treatments during storage at 4°C.

356

Int. J. Aquat. Biol. (2015) 3(5): 352-361

high quality of examined sensory indicators (texture,

color, odor, taste, and overall acceptability). Treated

samples with 2% tamarind solution had lower

sensory scores than those of 1% treatment and

control one at day 0 in odor and taste indicators but

this difference was not significant (P>0.05). In all

treatments, the score of all sensory indicators

decreased by passing the time in control treatment.

As the score of texture and color at day 9 and the

other indicators at day 6 reached to acceptable

quality of minimum score. Assessors expressed that

the samples treated with 2% tamarind solution were

unacceptable but the samples treated with 1%

tamarind solution had a good quality score until day

15.

Discussion

The results showed that washing silver carp fillets

with tamarind solution has significant effects on all

measured parameters. The highest growth of

spoilage pathogens in control samples was occurred

as reported in other works (Samelis et al., 2001;

Schillinger et al., 1996). The number of total bacteria

load in control samples was significantly higher than

those treated fillets with tamarind solution showing

inhibitory effects of tamarind on bacteria which it is

in agreement with the results of Parhusip Adolf et al.

(2011). The most outstanding characteristic of

tamarind is its sweet acidic taste (El-Sidding et al.,

1999). Phytochemical components such as tannins,

flavonoids, alkaloids and several other aromatic

compounds are secondary metabolites of plants that

serve as defense mechanisms against microorgani-

sms, insects and herbivores (Lutterodt et al., 1999).

Phenolic compounds act on double membrane of

phospholipid cells and causes increasing the

penetration and leak of interacellular’s necessary

elements (e.g. iron, ATP, nucleic acid and amino

acid) (Yaldaei et al., 2013). In addition, it possibly

harms the enzymatic system of bacteria causing

bacteria’s death (Hyytiä et al., 1999).

The low initial muscle pH value reflects the good

nutritional state of fish. The pH value in tamarind

treatments decreased slowly during the storage

period. This could be due to production of lactic acid

produced during glycolysis (Massa et al., 2005).

Furthermore, denaturation of proteins starts to

produce some products such as amines (Massa et al.,

2005; Woywoda et al., 1986). The degradation of

nitrogen compositions is led to the increase of pH in

meat during the storage, and also pH increases due

to the production of alkaline compositions during

Factors

Treatments

Days of storage

3 6 9 12 15

Texture
control 0.00Aa±7.00 0.00Bb±5.00 0.22Bc±3.50 0.00Bc±3.00 0.00Bd±1.00 0.00Bd±1.00

1% 0.00Aa±7.00 0.00Aa±7.00 0.00Ab±5.00 0.00Ab±5.00 0.16Ab±4.83 0.21Ab±4.66

2% 0.00Aa±7.00 0.00Aa±7.00 0.00Ab±5.00 0.00Ab±5.00 0.00Ab±5.00 0.33Ab±4.70

Color
control 0.00Aa±7.00 0.21Ab±5.00 0.01Bb±4.46 0.27Bc±3.65 0.21Bc±3.33 0.08Bd±2.60

1% 0.00Aa±7.00 0.16Ab±4.83 0.16Ab±4.83 0.21Ab±4.66 0.21Ab±4.66 0.21Ac±4.30

2% 0.00Aa±7.00 0.00Ab±5.00 0.16Ab±4.83 0.16Ab±4.83 0.21Ab±4.66 0.16Ab±4.66

Odor
control 0.00Aa±7.00 0.16Ab±4.83 0.16Bc±3.16 0.00Bc±3.00 0.00Bd±2.00 0.00Be±1.00

1% 0.00Aa±7.00 0.08Ab±4.66 0.34Ab±4.66 0.34Ab±4.50 0.20Ab±4.30 0.00Ac±4.00

2% 0.00Aa±5.90 0.20Ab±4.30 0.00Ab±4.00 0.21Cc±2.60 0.00Cd±1.00 0.00Bd±1.00

Taste
control 0.00Aa±7.00 0.02Bb±4.34 0.02Bc±3.16 0.00Bd±1.00 0.00Bd±1.00 0.00Bd±1.00

1% 0.00Aa±7.00 0.00Ab±5.00 0.08Ab±4.66 0.00Ac±4.00 0.00Ac±4.00 0.00Ac±4.00

2% 0.00Aa±5.90 0.20Bb±3.16 0.21Cc±2.60 0.00Bd±1.00 0.00Bd±1.00 0.00Bd±1.00

Overall

acceptability

control 0.00Aa±7.00 0.00Bb±4.00 0.20Cc±3.16 0.21Cd±2.60 0.00Ce±1.00 0.00Be±1.00

1% 0.00Aa±7.00 0.00Ab±5.00 0.08Ab±4.66 0.08Ab±4.66 0.00Ac±4.00 0.00Ac±4.00

2% 0.34Ba±4.50 0.33Aa±4.50 0.00Ba±4.00 0.21Bb±3.60 0.21Bc±2.60 0.00Bd ±1.00

Values are means and S.D. (n= 7)

Means with the same capital letter in a row were not significantly different at P<0.05 level in different treatment.

Means with the same small letter in a column were not significantly different at P<0.05 level during storage at 4°C.

Table 7. The results of sensory evaluation for different treatments during storage at 4°C.

357

Zakipour Rahimabadi et al./ Effect of washing with tamarind solution on shelf life of silver carp fillet

this process. Increasing pH can indicate the bacteria

growth, reduction of quality and finally fish spoilage

(Gram and Huss, 1996). Low pH of the treated fillets

with tamarind solution can be related to tamarind

anti-bacterial characteristic (De et al., 1999). Such

process may contribute to decline muscle pH, by

inhibiting growth of bacteria, as well as buffering the

basic metabolites (Calo-Mata et al., 2008). It can be

concluded that the lower pH values of 1 and 2%

treated fillets may restrain microbial growth and

inhibit the activity of the endogenous proteases,

leading the extension of the preservation of silver

carp fillets.

The peroxide value (PV) is used to measure the

primary lipid oxidation especially hydro-peroxides.

These are mainly due to chemical changes in muscle

tissue as a result of a wide range of factors

particularly the nature of lipid, process involving

oxidation of the unsaturated fatty acids or

triglycerides in fish (Ashie et al., 1996). Factors that

may influence lipid oxidation are microbial spoilage,

biochemical substances and environmental

conditions (Erkan and Özden, 2008). Based on the

results, PV of fillets was within the acceptable limit

of 10-20 meq/kg of fat (Connell, 1990). The increase

of PV in fillets treated with tamarind solution

indicated the development of spoilage and rancidity

during fish storage. The increase of PV during the

storage period was significant for all treatments

which it is in agreement with the results of Özogul et

al. (2005) and Pacherco-Aguilar et al. (2000). The

lipid oxidation value in fish commonly increases due

to lipid oxidation by extending storage period. Lipid

oxidation is one of the basic factors to make an

unpleasant taste in meat (Guillén and Ruiz, 2004).

Less peroxide value of fillets treated with tamarind

solution is due to inhibiting the lipid oxidation by

tamarind solution (El-Siddig et al., 2006). Tamarind

absorbs free radicals because it has phenolic

compositions with a convoluted basis, thus it inhibits

spoilage, color change or lipid rancidity by impeding

oxidation (El-Siddig et al., 2006). In addition, it has

an important role to inhibit lipid oxidation (El-Siddig

et al., 2006). There is a positive relationship between

phenolic value and extracts, essences anti-oxidation

property (Tsai et al., 2008). According to the results,

the treatment of fish fillets with 2% tamarind

solution has higher anti-oxidation properties and

therefore, the peroxide value in 2% treatment was

significantly lower than those of control one and 1%

treatment.

In present study, TBA value in control treatment was

about 3 mg/kg at day 15 and the values of 1% and

2% tamarind treatments were 1.35 and 0.5 mg/kg,

respectively. These results showed a positive effect

of tamarind to inhibit and delay of fillet spoilage.

Increasing lipid oxidation during storage can be due

to more free iron releasing and other per oxidants

from the muscle with more analysis during the

storage (Chaijan et al., 2006). Chaijan et al. (2006)

pointed out that by increasing the storage period,

hydrolysis and fish lipid oxidation increase and also

hydroperoxids and paired DNs is produced.

Therefore, time increases producing secondary

reaction products of lipid oxidation that reacts with

TBA reactor (Chaijan et al., 2006). The existence of

such compositions in fish meat causes changes in its

sensory characteristics such as taste and odor

(Dragoev et al., 1998; Ladikos and Lougovois,

1990). The decrease of the content of thiobarbitoric

acid at some days of storage may be due to

decreasing hydroperoxids and reaction between

malonede aldehyde and proteins, amino acids and

glycogen that decrease the content of malonede

aldehyde (Gomes et al., 2003; Ojagh et al., 2010).

The results showed that tamarind has anti-oxidant

effect and it can delay fish meat spoilage which

accords with the results of Yaldaei et al. (2013).

Comparison of TVB-N value of the control sample

with those of treated samples in different storage

periods showed a significant difference from day 3

afterward. The increase of TVB-N value was

presumably due to the bacteria activity during the

storage period in refrigerator (Ibrahim and Desouky,

2009). The results also showed that TVB-N value in

tamarind treatments was under the standard quantity

(25 mg /100 g) at the end of the storage period. As it

seems, tamarind causes less degradation of the

358

Int. J. Aquat. Biol. (2015) 3(5): 352-361

proteins via microorganisms by decreasing pH and

microbial load and it also effects on TVB-N (Hebard

et al., 1982; Giménez et al., 2002; Arashisar et al.,

2004). The results of the present study was in

agreement with the findings of Rostamzad et al.

(2010) who studied anti-oxidant effect of the citric

acid on lipid spoilage in the frozen fillets of

Acipenser persicus during 6 months storage.
Sensory assessment is applied as one of the methods

to evaluate fish quality during the storage period in

many studies (Fan et al., 2008; Fan et al., 2009;

Mexis et al., 2009; Ojagh et al., 2010). By storing the

silver carp fillets in refrigerator, a considerable

changes was found in its sensory attributes. The

results of taste, odor, texture, color and total

acceptability of silver carp fillets showed that all

samples were in a very good condition at day 0

except 2% treatment that its odor and taste indicators

were undesirable.

By passing the time, tamarind treated samples had

more desirable conditions of all factors than control

samples. This showed the role of tamarind solution

anti-oxidant attributes to keep tamarind samples

quality (El-Siddig et al., 2006). The total of

evaluated sensory attributes expresses considerable

prominence of 1% tamarind fillets in ratio with the

other samples. Fan et al. (2008) reported that sensory

scores of silver carp fillets treated with tea

polyphenol decrease by increasing storage period,

and its sensory attributes receive a higher score.

As conclusion, the chemical and microbial results of

present study showed that using tamarind water

solution as natural anti-oxidant and anti-bacterial

compositions can decrease the intensity of bacteria

activity which exists on the surface of fish meat. It

can also delay the oxidation spoilage and therefore

increases fish shelf life. The comparison between

control samples, and 1 and 2% tamarind treatments

showed a significant difference between them in

terms of the examined chemical and bacterial

parameters. The increases in the spoilage factor was

significantly lower in the 1% samples than in the

control samples and all the factors of 2% was

significantly lower than 1%. According to the

results, the concentration of 2% tamarind has more

anti-oxidation properties and all the factors value in

2% treatment was significantly lower than those of

control and 1% samples. This study showed the

positive effect of tamarind to inhibit and delay fish

fillet spoilage. According to sensory evaluation, the

density of 1% tamarind was selected as the best

concentration.

Acknowledgments

Authors thank Rahdari, Heidari, Khosravanizadeh,

and Navidpour for their cooperation and technical

assistances.

References
AOAC. (2000). Official methods of analysis. 17th ed.

Association of Analytical Chemists, Procedure.

Washington, DC.

AOAC. (2002). Official methods of analysis of AOAC

international (17th ed.). MD, Gaithersburg, USA

Association of Official Analytical Chemistry.

AOAC. (2005). Official methods of analysis of AOAC

international (18th ed.). Maryland, USA: Association

of Official Analytical Chemists International.

Arashisar S., Hisar O., Kaya M., Yanik T. (2004). Effects

of modified atmosphere and vacuum packaging on

microbiological and chemical properties of rainbow

trout (Oncorynchus mykiss) fillets. International
Journal of Food Microbiology, 97(2): 209-214.

Ashie I.N.A., Smith J.P., Simpson B.K. (1996). Spoilage

and shelf life extension of fresh fish and shellfish.

Critical Reviews in Food Science and Nutrition, 36 (1-

2): 87-121.

ASTM. (1969). Manual on sensory testing methods.

American society for testing and materials, 1916 Race

Street, Philadelphia, USA. pa. 19103, pp: 34-42.

Baker J., Hamzeh S.A. (1997). The effect of tamarind

(Tamarindus indica) and lime (Citrus medica) juice
washing on the sensory attributes and the rancidity

development in breaded tilapia - A preliminary study.

Pertanika Journal of Tropical Agricultural Science,

20: 107-111.

Calo-Mata P., Arlindo S., Boehme K., de Miguel T.,

Pascoal A., Barros-Velazquez J. (2008). Current

applications and future trends of lactic acid bacteria

and their bacteriocins for the biopreservation of

aquatic food products. Food and Bioprocess

359

Zakipour Rahimabadi et al./ Effect of washing with tamarind solution on shelf life of silver carp fillet

Technology, 1(1): 43-63.

Chaijan M., Benjakul S., Visessanguan W., Faustman, C.

(2006). Changes of lipids in sardine (Sardinella
gibbosa) muscle during iced storage. Food Chemistry,
99(1): 83-91.

Connell J.J. (1990). Control of fish quality, 2nd. London:

Fishing News Books. 226 p.

De M., Krishna De A., Banerjee A.B. (1999).

Antimicrobial screening of some Indian spices.

Phytotherapy Research, 13(7): 616-618.

Dragoev S.G., Kiosev D.D., Danchev S.A., Ionchev N.I.,

Genv N.S. (1998). Study on oxidative processes in

frozen fish. Journal of Agricultural Science, 4(1): 55-

65.

El-Siddig K., Ebert G., Luedders P. (1999). Tamarind

(Tamarindus indica L.): a review on a multipurpose
tree with promising future in the Sudan. Journal of

Applied Botany, 73: 202- 205.

El-Siddig K.E., Gunasena H.P.M., Prasa B.A.,

Pushpakumara D.K.N.G., Ramana K.V.R.,

Vijayanand P., Williams J.T. (2006). Tamarind:

Tamarindus indica L. Southampton: Southampton
Centre for Underutilized Crops, UK, 188 p.

Erkan N., Özden O. (2008). Quality assessment of whole

and gutted sardines (Sardina pilchardus) stored in ice.
International Journal of Food Science and

Technology, 43(9): 1549-1559.

Fan W., Chi Y., Zhang S. (2008). The use of a tea

polyphenol dip to extend the shelf life of silver carp

(Hypophthalmicthys molitrix) during storage in ice.
Food Chemistry, 108(1): 148-153.

Fan W., Sun J., Chen Y., Qiu J., Zhang Y., Chi, Y. (2009).

Effects of chitosan coating on quality and shelf life of

silver carp during frozen storage. Food Chemistry,

115(1): 66-70.

Fernández K., Aspe E., Roeckel M. (2009). Shelf-life

extension on fillets of Atlantic salmon (Salmo salar)
using natural additives, super-chilling and modified

atmosphere packaging. Food Control, 20(11): 1036-

1042.

Giménez B., Roncalés P., Beltrán J.A. (2002). Modified

atmosphere packaging of filleted rainbow trout.

Journal of the Science of Food and Agriculture, 82:

1154-1159.

Gomes H.A., Silva E.N., Nascimento M.R.L., Fukuma

H.T. (2003). Evaluation of the 2-thiobarbituric acid

method for the measurement of lipid oxidation in

mechanically deboned gamma irradiated chicken

meat. Food Chemistry, 80(3): 433-437.

Gram L., Huss H.H. (1996). Microbiological spoilage of

fish and fish products. International Journal of Food

Microbiology, 33(1): 121-137.

Guillén M.D., Ruiz A. (2004). Study of the oxidative

stability of salted and unsalted salmon fillets by 1H

nuclear magnetic resonance. Food Chemistry, 86(2):

297-304.

Hassan A.R.B. (2002). The effect of different cooling

techniques on quality parameters of herring in relation

to Malaysian fisheries and design of refrigeration

system suitable for Malaysian vessels. Final projects.

UNU- Fisheries Training Program.

Hebard C.E., Flick G.J., Martin R.E. (1982). Occurrence

and significance of trimethylamine oxide and its

derivatives in fish and shell fish. In: R.E. Martin, G.J.

Flick, C.E. Hebard, D.R. Ward (Eds.). Chemistry and

biochemistry of marine food products. Westport, CT,

USA: AVI Publishing Co. pp: 149-304

Hyytiä E., Hielm S., Mokkila M., Kinnunen A., Korkeala

H. (1999). Predicted and observed growth and

toxigenesis by Clostridium botulinum type E in

vacuum-packaged fishery products challenge tests.

International Journal of Food Microbiology, 47(3):

161-169.

Ibrahim S.M., Desouky S.G. (2009). Effect of

antimicrobial metabolites produced by Lactic Acid

Bacteria (Lab) on quality aspects of frozen Tilapia

(Oreochromis niloticus) fillets. World Journal of Fish
and Marine Sciences, 1(1): 40-45.

Ladikos D., Lougovois V. (1990). Lipid oxidation in

muscle food: A review. Food Chemistry, 35(4): 2953-

314.

Lewis Y.S., Neelakantan S. (1964). The real nature of

tamarind anthoxanthins. Current Science, 15: 460.

Lin C.C., Lin C.S. (2005). Enhancement of the storage

quality of frozen bonito fillet by glazing with tea

extracts. Food Control, 16(2): 169-175.

Liston J. (1980). Microbiology in fishery science. In: J.J.

Connell (Ed.). Advances in fishery science and

technology. Fishing News Book Ltd., Surrey,

Farnham, England. pp: 138-157.

Lu F., Ding Y., Ye X., Liu D. (2010). Cinnamon and nisin

in alginate-calcium coating maintain quality of fresh

northern snakehead fish fillets. LWT-Food Science

and Technology, 43(9): 1331-1335.

Lutterodt G.D., Ismail A., Basheer R.H., Baharudin H.M.

(1999). Antimicrobial effect of Psidium guajava

360

Int. J. Aquat. Biol. (2015) 3(5): 352-361

extract as one mechanism of its antiarrhoeal action.

The Malaysian Journal of Medical Science, 6(2): 17-

20.

Massa A.E., Palacios D.L., Paredi M.E., Crupkin M.

(2005). Postmortem changes in quality indices of ice-

stored flounder (Paralchthys patagonicus). Journal of
Food Biochemistry, 29: 570-590.

Mexis S.F., Chouliara E., Kontominas M.G. (2009).

Combined effect of an oxygen absorber and oregano

essential oil on shelf life extension of rainbow trout

fillets stored at 4 degrees C. Food Microbiology,

26(6): 598-605.

Mohsin M.D., Bakar J., Selamat J. (1999). The effects on

colour, texture and sensory attributes achieved by

washing black tilapia flesh with a banana leaf ash

solution. International Journal of Food Science and

Technology, 34(4): 359-363.

Namulema A., Muyonga J.H., Kaaya A.N. (1999).

Quality deterioration in frozen Nile Perch (Lates

niloticus) stored at -13 and -27°C. Food Research

International, 32(2): 151-156.

Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H.

(2010). Effect of chitosan coatings enriched with

cinnamon oil on the quality of refrigerated rainbow

trout. Food Chemistry, 120(1): 193-198.

Özogul Y., Özyurt G., Özogul F., Kuley E., Polat A.

(2005). Freshness assessment of European eel

(Anguilla anguilla) by sensory, chemical and
microbiological methods. Food Chemistry, 92(4):

745-751.

Pacheco-Aguilar R., Lugo-Sanchez M.E., Robles-

Burgueno M.R. (2000). Postmortem biochemical and

functional characteristic of Monterey sardine muscle

stored at 0°C. Journal of Food Science, 65(1): 40-47.

Parhusip Adolf J.N., Karina N.L., Ambarita M.T.D.

(2011). The application of the Tamarind (Tamarindus
indica Linn.) extract as a natural preservative for the
fresh black tilapia (Oreochromis niloticus Linn.)
during cold storage. Proceeding of the International

Conference on Natural Sciences (ICONS). Batu, East

Java, Indonesia. pp: 316- 323

Pezeshk S., Rezaei M., Hosseini H. (2010). Antibacterial

and antioxidant activities of shallot extract (Allium
ascalonicum) on rainbow trout (Oncorhynchus
mykiss) during chilled (4±1°C) storage. Iranian
Journal of Nutrition Sciences and Food Technology,

1(2): 11-19.

Razavi shirazi H. (2001). Sea food technology: Principles

of handling and Processing (2). Tehran: Naghshe-

Mehr publications. 292 p. (In Persian).

Rostamzad H., Shabanpour B., Kashaninejad M., Shabani

A. (2010). Inhibitory impacts of natural antioxidants

(ascorbic and citric acid) and vacuum packaging on

lipid oxidation in frozen Persian sturgeon fillets.

Iranian Journal of Fisheries Sciences, 9(2): 279-292.

Sakanaka S., Tachibana Y., Okada Y. (2005). Preparation

and antioxidant properties of extracts of Japanese

persimmon leaf tea (Kakinoha- cha). Food Chemistry,

89(4): 569-75.

Samelis J., Sofos J.N., Kain M.L., Scange J.A., Belk K.E.,

Smith G.C. (2001). Organic acids and their salts as

dipping solutions to control Listeria monocytogenes
inoculated following processing of sliced pork

bologna stored at 4°C in vacuum packages. Journal of

Food Protection, 11: 1722-1729.

Schillinger U., Geisen R., Holzapflel W.H. (1996).

Potential of antagonistic microorganisms and

bacteriocins for the biological preservation of foods.

Trends in Food Science and Technology, 7(5): 158-

64.

Tsai T.H., Tsai T.H., Chien Y.C., Lee C.W., Tsai P.J.

(2008). In vitro antimicrobial activities against

cariogenic streptococci and their antioxidant

capacities: A comparative study of green tea versus

different herbs. Food Chemistry, 110(4): 859-864.

Venugopal V. (2006). Seafood processing: adding value

through quick freezing, retortable packaging and

cook- chilling. Taylor and Francis Group press, LLC.

New York, USA, 485 p.

Woywoda A.D., Shaw S.J., Ke P.J., Burns B.G. (1986).

Recommended laboratory methods for assessment of

fish quality. Canadian Technical Report of Fisheries

and Aquatic Sciences, 1448: 73-82.

Yaldaei N., Yari S., Javadi A. (2013). Evaluating the

effect of tamarind extract on chemical properties of

salmon in cold storage conditions (2±1ºC) in a 15-day

period. 1st International-Conference on Novel Food

Processing.

Zakipour Rahimabadi E., Divband M. (2012). The Effects

of coating and Zataria multiflora boiss essential oil on
chemical attributes of silver carp fillet stored at 4ºC.

International Food Research Journal, 19(2): 685-690.

Int. J. Aquat. Biol. (2015) 3(5): 352-361

E-ISSN: 2322-5270; P-ISSN: 2383-0956

Journal homepage: www.ij-aquaticbiology.com

چکیده فارسی

فیله ماندگاری زمان بر( .Tamarindus indica L) هندی تمبر آبی محلول با شووشست اثر بررسی

یخچال در نگهداری خالل در( Hypophthalmichthys molitrix) اینقره کپور

3ریگی مهین ،1ذوالفقاری مهری ،*2،1آبادیرحیم پورزکی اسحق
.ایران زابل، زابل، دانشگاه طبیعی، منابع دانشکده شیالت، گروه1

2گروه شیالت، دانشکده منابع طبیعی، دانشگاه گیالن، صومعه سرا، ایران.
.ایران زابل، زابل، دانشگاه هامون، تاالب المللیبین پژوهشکده3

چکیده:

Hypophthalmichthys) اینقرهکپور فیله ماندگاری زمان بر هندیتمبر آبی محلول ضداکسیداسیونی و باکتریایی ضد اثرات حاضر مطالعه در

molitrix )تیمار) هندیتمبر آبی محلول با شووشست بدون هایفیله شامل تحقیق تیمارهای. گرفت قرار بررسی مورد یخچال در نگهداری خالل در

میکروبی، هایآزمایش. بودند درصد 2 هندی تمبر آبی محلول با شده شسته هایفیله و هندیتمبر درصد 1 آبی محلول با شده شسته فیله ،(شاهد

نیتروژنی بازهای ،(TBA) اسید تیوباربیتوریک شاخص ،(PV) پراکسید محتوای ،(TVC) کل باکتریایی بار شمارش شامل حسی و فیزیکوشیمیایی

همچنین تقریبی ترکیب آنالیز. گرفتند قرار بررسی مورد( روزه 3 زمانی فواصل در) یخچال در نگهداری روزه 11 دوره یک در pH و( TVB-N) فرار

به هندیتمبر آبی محلول با شووشست درصد 2 تیمار و درصد 1 تیمار شاهد، تیمار در صفر روز در کل باکتری میزان. پذیرفت انجام صفر روز در

مقدار. یافت افزایش log CFU/g 21/1 و 22/1 ،22/6 میزان به ترتیب به دوره انتهای در که بود log CFU/g 10/0 و 10/0 ،33/0 با برابر ترتیب

شووشست درصد 2 تیمار و درصد 1 تیمار شاهد، نمونه برای نگهداری دوره انتهای در فرار نیتروژنی بازهای مجموع و اسید تیوباربیتوریک پراکسید،

گرممیلی 10/0 و 31/1 ،51/2 ماهی، چربی کیلوگرم در اکسیژن گرم واالناکی میلی 0/3 و 2/2،3/2 به برابر ترتیب به هندیتمبر آبی محلول با

تاثیر دهنده نشان نتایج. رسید ماهی گوشت گرم 100 در نیتروژن گرم میلی 10/22 و 30/23 ،15/33 و ماهی گوشت گرم 100 در آلدئید مالون

به هندیتمبر درصد 1 غلظت حسی، ارزیابی نتایج اساس بر. بود ماهیفیله فساد تاخیر و جلوگیری بر هندیتمبر بیآ محلول با شووشست مثبت

. گردید انتخاب غلظت بهترین عنوان

.یخچال در نگهداری ماندگاری، زمان هندی،-تمبر ای،نقرهکپور :کلمات کلیدی