Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (-18 °C)

The effects of dip treatment with beetroot peel extract on the quality of mahseer steaks during frozen storage (-18 degrees C) for 180 days were analysed. Prior to the dip treatment of steaks, the antioxidant properties of the extract were evaluated by in-vitro assays following the standard protocol. Beetroot peel extract was further evaluated for the characterisation of phenolic and flavanoid compounds by LC-MS/MS analysis. Beetroot peel extract (20 %, v/v) was used for the dip treatment based on the in-vitro antioxidant assay and preliminary sensory analysis. Quality changes in terms of chemical characteristics, drip loss, microbiological and sensory characteristics were examined at regular intervals of 30 days. A marked antioxidant and antimicrobial effect (P < 0.05) of beetroot peel extract could be detected in limiting the lipid oxidation and microbial growth in fish steaks during frozen storage. As per the scores of sensory analysis, control steaks had a shelf-life of about 5 months, whereas the BPE treated steaks were found to be acceptable for more than 6 months. Therefore, beetroot peel treatment exhibited positive effect on retarding the spoilage, thereby increasing shelf-life of mahseer steaks during frozen storage.

Automated summary

The study evaluated the effects of dip treatment with beetroot peel extract on the quality of mahseer steaks during frozen storage. It was found that the extract exhibited antioxidant and antimicrobial properties, leading to a longer shelf-life of the steaks by limiting lipid oxidation and microbial growth. Overall, beetroot peel treatment showed a positive impact on retarding spoilage and increasing shelf-life of mahseer steaks.