Volume 5, Issue 3 (2016)                   JFST 2016, 5(3): 137-149 | Back to browse issues page

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2- Faculty of Natural Resources , University of Guilan, Sowmeh Sara
3- National Inland Water Aquaculture Institute, Bandar Anzali, Iran
Abstract:   (9318 Views)
The antioxidant effect of sodium alginate coating containing vitamin C was examined on prolongation of the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. The treatments included control group without any additive (C), sodium alginate 1.5% (A), sodium alginate 1.5% containing 5% Vitamin C (A+Vc). The treatments underwent periodic tests of proximate composition (moisture, protein, fat, ash and pH), chemical decays and oxidation tests, including total volatile base nitrogen (TVB -N), peroxide value (PV), tiubarbutic acid (TBA) and free fatty acids (FFA). Based on the statistical analyses, pH, TVB-N, PV, TBA and FFA in A+Vc were significantly (p<0.05) lower than C and A during storage in refrigerator. Significant increases were observed in all mentioned indices in all the  treatments in correlation with the duration of storage time in refrigerator (p<0.05). The coated treatments maintained better quality in comparison to the control group and treatment 3 (sodium alginate containing vitamin C) reduced oxidation of rainbow trout fillets during storage in cold condition (4± 1˚C). 
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Article Type: Research Article | Subject: Sea food processing
Received: 2015/06/30 | Published: 2016/06/12

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