Effects of packaging and shelf-life on quality and antioxidant property of defatted rice bran supplemented in raw fish crackers

Abstract

Packaging and storage of fish cracker products are important factors in product quality and distribution. The objective of this study was to determine the effects of packaging and shelf life on quality and antioxidant property of defatted rice bran supplemented with raw fish crackers (DBFC). The preservation and retention DBFC at 0, 1, 2, 3, 4 and 5 months in aluminium foil (AL) and polypropylene (PP) packaging, showed the values of Thiobarbituric acid reactive substance (TBARS) and peroxide value (PV) increased significantly (p≤0.05), which PP had higher TBARS than AL0.0087 and 0.0075 mg.MAD/kg, respectively. Antioxidation analysis using standard 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) revealed that antioxidants in DBFC were active. The DBFC packed in PP lost less antioxidants comparing to crackers in AL which had IC 50 of 65.11 and 63.88 mg/ml, respectively, in five months. In addition, the estimation of shelf-life of DBFC in AL and PP exhibited that samples could be stored up to five months at room temperature. Moreover, the detected bacteria were not excess the standards prescribed dose of 1x10 6 cfu/g. Therefore, the DBFC packed in AL could extend the shelf life well.