The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C)
Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae <em>Iyengaria stellata </em>extract on the shelf-life and sensory properties of rainbow trout (<em>Oncorhynch...
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| Format: | Article |
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Research Institute of Food Science and Technology
2018-07-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | http://journals.rifst.ac.ir/article_66038_dd5c5a3dc41e84dec9ccbd37fe169d77.pdf |
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| author | Omid Asadi Farsani Moazameh Kordjazi Bahareh Shabanpour Seyed Mahdi Ojagh Aniseh Jamshidi |
| author_facet | Omid Asadi Farsani Moazameh Kordjazi Bahareh Shabanpour Seyed Mahdi Ojagh Aniseh Jamshidi |
| author_sort | Omid Asadi Farsani |
| collection | DOAJ |
| description | Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae <em>Iyengaria stellata </em>extract on the shelf-life and sensory properties of rainbow trout (<em>Oncorhynchus mykiss</em>) fillet nugget during frozen storage were evaluated. The treatments consisted of: first treatment, control (fillet nugget without immersion in algae extract solution), the second treatment (fillet nugget with immersion in 1% algae extract), the third treatment (fillet nugget with immersion in 2% algae extract) and the fourth treatment (fillet nugget with immersion in 3% algae extract). Some chemical and physical experiments during the maintenance months (0, 1, 2 and 3) were carried out at temperature of -18 °C. According to the result, the yield and moisture during storage in all treatments decreased. However, in all treatments during storage, lipid and shrinkage reduced significantly, while the peroxide value (PV), free fatty acids (FFA) and thiobarbituric acid (TBA) showed a significant increase (<em>P</em><0.05). At the end of the storage time, 1% treatment had the highest yield,cohesiveness, lights index (L), yellow index (b) and the lowest of the shrinkage, springiness, adhesiveness, lipidand 3% treatment had the highest hardness, adhesiveness, adhesiveness force, chewiness and red index (a) and the lowest moisture, peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA) and adhesiveness force. Therefore, applying the <em>Iyengaria stellata</em> extract showedreduction in the rate of chemical degradation and improved sensory condition of rainbow trout fillet nugget during frozen storage. |
| first_indexed | 2024-12-18T17:44:41Z |
| format | Article |
| id | doaj.art-c4eaa71ce75b4b439203820a60680158 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-18T17:44:41Z |
| publishDate | 2018-07-01 |
| publisher | Research Institute of Food Science and Technology |
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| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-c4eaa71ce75b4b439203820a606801582022-12-21T20:59:03ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572018-07-017214916610.22101/jrifst.2018.07.17.72366038The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C)Omid Asadi Farsani0Moazameh Kordjazi1Bahareh Shabanpour2Seyed Mahdi Ojagh3Aniseh Jamshidi4Ph.D student of Seafood Processing, Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAssistant Professor of Seafood Processing, Department of Fisheries and Enviromental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranProfessor of Seafood Processing, Department of Fisheries and Enviromental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAssociate Professor of Seafood Processing, Department of Fisheries and Enviromental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranPh.D student of Seafood Processing, Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranDue to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae <em>Iyengaria stellata </em>extract on the shelf-life and sensory properties of rainbow trout (<em>Oncorhynchus mykiss</em>) fillet nugget during frozen storage were evaluated. The treatments consisted of: first treatment, control (fillet nugget without immersion in algae extract solution), the second treatment (fillet nugget with immersion in 1% algae extract), the third treatment (fillet nugget with immersion in 2% algae extract) and the fourth treatment (fillet nugget with immersion in 3% algae extract). Some chemical and physical experiments during the maintenance months (0, 1, 2 and 3) were carried out at temperature of -18 °C. According to the result, the yield and moisture during storage in all treatments decreased. However, in all treatments during storage, lipid and shrinkage reduced significantly, while the peroxide value (PV), free fatty acids (FFA) and thiobarbituric acid (TBA) showed a significant increase (<em>P</em><0.05). At the end of the storage time, 1% treatment had the highest yield,cohesiveness, lights index (L), yellow index (b) and the lowest of the shrinkage, springiness, adhesiveness, lipidand 3% treatment had the highest hardness, adhesiveness, adhesiveness force, chewiness and red index (a) and the lowest moisture, peroxide value (PV), free fatty acids (FFA), thiobarbituric acid (TBA) and adhesiveness force. Therefore, applying the <em>Iyengaria stellata</em> extract showedreduction in the rate of chemical degradation and improved sensory condition of rainbow trout fillet nugget during frozen storage.http://journals.rifst.ac.ir/article_66038_dd5c5a3dc41e84dec9ccbd37fe169d77.pdfantioxidantfillet nuggetiyengaria stellatarainbow trout (oncorhynchus mykiss) |
| spellingShingle | Omid Asadi Farsani Moazameh Kordjazi Bahareh Shabanpour Seyed Mahdi Ojagh Aniseh Jamshidi The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī antioxidant fillet nugget iyengaria stellata rainbow trout (oncorhynchus mykiss) |
| title | The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) |
| title_full | The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) |
| title_fullStr | The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) |
| title_full_unstemmed | The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) |
| title_short | The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C) |
| title_sort | effect of antioxidant properties of brown algae iyengaria stellata extract on the shelf life and sensory properties of rainbow trout oncorhynchus mykiss fillet nugget during frozen storage 18 °c |
| topic | antioxidant fillet nugget iyengaria stellata rainbow trout (oncorhynchus mykiss) |
| url | http://journals.rifst.ac.ir/article_66038_dd5c5a3dc41e84dec9ccbd37fe169d77.pdf |
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