الفهرس 
Effect of some antioxidants on quality and shelf life of refrigerated stored smoked salmon
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Abstract
Slices of cold smoked salmon were sprayed with: tea catechin (EGCG), commercial buffer glucose syrup (BGS), sodium lactate (SL) and sodium erythobate (SE) immediately before being vacuum packaged then stored at 5{u00B0}C and examined every 5 days for 45 days. Samples were sensorial, chemically (pH, TBARS, PV, FFA, TVBN and TMA) and bacteriologically (TBC, TPsC, TCC and LAB count) examined. EGCG & BGS treated samples remained acceptable till the end of the storage period of the product; the control was unacceptable at the 35th day, followed by SL then SE. EGCG showed the best antioxidant effect in terms of TBARS, PV and FFA. Regarding TBARS, EGCG recorded (1.64 versus 2.74mg MDA/Kg) for the control; followed by SE then SL and BGS treated samples were lower than the control (1.91, 2.05 and 2.27 mg MDA/Kg) respectively (P<0.05). EGCG, BGS, SL, SE and control treated samples reached the maximum acceptable limit of TVBN in the 40th, 35th, 30th and 20th day of storage, respectively. All treated samples had TMA values lower than the control (P<0.05). The product showed a remarkable increase in TBC and TPsC after smoking comparing to the raw salmon. All treatments reduced the TBC and TPsC significantly than control. Concerning TBC, SL exceeded log 5 cfu/g in the 35th day; while EGCG, BGS, and SE in the 30th day and finally the control in 15th day of storage. BGS was the best in lowering TCC when compared to the control and the other treated samples.