Author(s):

Seema Netam, Sanjeev Sharma, W Romen Mangang, H Dhaneshwori Devi, Shubham Gupta and Munish Kumar

Abstract: Fish have rich source of essential nutrients required for supplementing both infant and adult diets. Due to high content of polyunsaturated fatty acid fish flesh and fish oil is beneficial in reducing the serum cholesterol. The protein content of fish is also important when considering quality and texture of the fish meat. Fish meat is also a rich source of minerals and the most abundant micro-elements are Zinc (Zn), Iron (Fe) and Copper (Cu). Due to high content of polyunsaturated fatty acid, fish meat is highly prone to oxidative rancidity resulting spoilage, the oxidation of polyunsaturated fatty acids is catalyzed by heat, light, and enzymes, and leads to the formation of peroxides, aldehydes, ketones, and free radicals. Fish lipid oxidation is one of the major problems in fish processing, mainly through the loss of nutritional qualities and the unpleasant odour. To extend the shelf –life of fish meat during storage condition as well as ambient temperature, used commercially some synthetic chemical such as Butylated hydroxyanisole (BHA), Butylated hydroxytoluene (BHT). Although these synthetic chemicals inhibit oxidation of lipid present in fish meat and extend shelf life of product effectively. But many research prove that artificial antioxidants are harmful to the lab animals and they cause disease that lead to liver damage cytotoxicity and carcinogenesis. To overcome this problem natural antioxidants may be used to arrest oxidation without any harmful effects. Fresh fruits and vegetables contain ascorbic acid as an antioxidants components, vegetable oils consists of tocopherols, tocotrienols as antioxidants components. Tea, coffee, soy fruit, olive oil, chocolate, cinnamon, oregano consists of resveratrol, flavonoids and antioxidants components. Fruits, vegetables and eggs consists of lycopenes, carotene. Pomegranate (Punica granutum), Banana (Musa paradisiacal) and pineapple (Ananas comosus) peel, etc., have adequate antioxidative activity. Furthermore, these fruits peels to food product did not show any adverse effect on food quality.

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