Sensitive chara cteristics and analysis and analysis of the antioxidant level green tea extaeptance in silver carp stored at refrigerator temperature 4 c

The aim of this study was to investigate the effects and antioxidant levels of green tea extract on sensory quality of minced silver carp during refrigerated storage at 4 ° C. Minced meat was packed with 0, 800 and 1000ppm concentrations of aqueous extract of green tea and stored at refrigerator temperature.Minced meat was packed with 0, 800 and 1000ppm concentrations of aqueous extract of green tea and stored at refrigerator temperature.Evaluators measured sensory evaluation indices (odor, taste, texture, and total utility) on days 0, 4, 8, 12 and 16. Results of sensory evaluation showed significant increase in sensory properties of minced silver carp during storage. According to the results of this study, minced meat treated with 1000 ppm extract was consumable compared to other treatments up to the end of storage period and improved the sensory characteristics and overall acceptability of the samples.