The Application of Sargassum (Sargassum angustifolium) Extract as a Natural Antioxidant in Chilled Storage of Minced Kilka (Cultiventrisclupeonella)

The present study examined the utilisation of seaweed extract as a source of natural antioxidantsfor retarding lipid oxidation in minced Kilka. The Kilka mince with two different concentrations(300 ppm and 600 ppm) of water extract obtained by microwave, one control sample with noadded extracts and one control sample with added vitamin C were prepared. The samples werestored at refrigerator (4º C) for 8 days. The measurement were undertaken at 0, 2, 4, 6 and 8days from the beginign of the experiment. The mince that containd the extract with 300 ppmconcentrate was found to be very effective in retarding lipid oxidation as it resulted in lowlevels of peroxide value (PV), tiobarbitoric acid (TBA), free fatty acids (FFA) and changeedthe fatty acids. Results showed that this alga is suitable to be used as a natural antioxidant.