Title : ( The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets )
Authors: Saber Barkhori , Saeid Khanzadi , Mohammad Hashemi , Mohammad Azizzadeh , kobra keykhosravy ,
Full TextAbstract
The objective of the present study was to reduce lipid oxidation and preserve sensory quality of fish fillets maintained under refrigerator condition. The lactoperoxidase system (LPOS) or Zataria multiflora Boiss essential oil (ZEO) was added individually or in combination in biodegradable coatings. Fish fillets were analyzed for peroxide value (PV), free fatty acid value (FFA), fatty acid profile, thiobarbituric acid reactive substances (TBARS) value, and sensory evaluation. Suppressive effect of ZEO and LPOS was seen in the combined groups; so that PV value ranged from 0.32 (0 day) and 0.41 (4 day) meq/kg to 1.97 meq/kg on day 8. The lowest amount of TBARS (1.54 mg MDA/kg) and FFA (1.84% of oleic acid) was obtained in the samples treated with alginate coating containing LPOS and ZEO 1% at the end of storage. The use of ZEO and natural preservatives such as LPOS is presented as alternatives to chemical preservatives in seafoo
Keywords
Lipid oxidation; sodium alginate; lactoperoxidase system (LPOS); Zataria multiflora essential oil; rainbow trout
@article{paperid:1103435,
author = {Barkhori, Saber and Khanzadi, Saeid and محمد هاشمی and Azizzadeh, Mohammad and Keykhosravy, Kobra},
title = {The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets},
journal = {The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets},
year = {2022},
volume = {31},
number = {9},
month = {October},
issn = {1049-8850},
pages = {989--1001},
numpages = {12},
keywords = {Lipid oxidation; sodium alginate; lactoperoxidase system (LPOS); Zataria multiflora essential oil; rainbow trout},
}
%0 Journal Article
%T The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets
%A Barkhori, Saber
%A Khanzadi, Saeid
%A محمد هاشمی
%A Azizzadeh, Mohammad
%A Keykhosravy, Kobra
%J The Combined Effects of Bio-Components and Alginate Coating on Chemical and Sensory Quality of Chill-Stored Rainbow Trout Fillets
%@ 1049-8850
%D 2022
