THE EFFECTS OF TYPE OF VACUUM PACKAGING AND ADDITIVES ON THE OXIDATIVE STABILITY OF SKINLESS FROZEN RAINBOW TROUT FILLET (ONCORHYNCHUS MYKISS)

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ANSARI ARDALI A.; SHABANPOUR B.; KORDJAZI M.; OJAGH S.M.; BABAKHANI LASHKAN A.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:1 (57) Page(s): 45-56

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

650

Download:

Cites:

Information Journal Paper

Title

THE EFFECTS OF TYPE OF VACUUM PACKAGING AND ADDITIVES ON THE OXIDATIVE STABILITY OF SKINLESS FROZEN RAINBOW TROUT FILLET (ONCORHYNCHUS MYKISS)

Author(s)

Keywords

ADDITIVESQ2

OXIDATIONQ1

PACKAGINGQ2

RAINBOW TROUTQ2

Abstract

Introduction: Researchers are always looking for ways to maintain the food quality. In this study the effects of two types of packing (Conventional and Vacuum) and ADDITIVES that contain oregano extract and sodium tripolyphosphate (2%) individually and in combination, were investigated on the quality of RAINBOW TROUT fillets without skin during 6 months of storage at -18°C.Materials and Methods: This survey consisted of five treatments. Sampling were performed at 0 and 1, 2, 3, 4, 5 and 6 months to determine some chemical (thiobarbituric acid, free fatty acid and water holding capacity), sensory and tissue analyses.Results: Chemical examination of the samples indicated that conventional packing containing sodium tripolyphosphate and additive mixture with oregano had better performance in reducing thiobarbituric acid as well as good effect concerned with vacuum packing in respect of free fatty acids reduction as compared to the control. Dripping in tripolyphosphate treatment was lower than additive mixture. Treatment concerned with sodium tripolyphosphate indicated better results regarding sensory characteristics as compared to the treatment with added oregano extract and control.Conclusion: The application of polyphosphate as an additive in vacuum PACKAGING might be regarded as an effective method to maintain the quality of RAINBOW TROUT fillets stored at -18°C for 6 months.

Cites

No record.

References

CHEMICAL AND SENSORY CHANGES OF KUTUM (RUTILUS FRISII KUTUM) DURING FROZEN STORAGE (-18OC)

Cite

APA: Copy

ANSARI ARDALI, A., SHABANPOUR, B., KORDJAZI, M., OJAGH, S.M., & BABAKHANI LASHKAN, A.. (2018). THE EFFECTS OF TYPE OF VACUUM PACKAGING AND ADDITIVES ON THE OXIDATIVE STABILITY OF SKINLESS FROZEN RAINBOW TROUT FILLET (ONCORHYNCHUS MYKISS). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(1 (57) ), 45-56. SID. https://sid.ir/paper/143179/en

Vancouver: Copy

ANSARI ARDALI A., SHABANPOUR B., KORDJAZI M., OJAGH S.M., BABAKHANI LASHKAN A.. THE EFFECTS OF TYPE OF VACUUM PACKAGING AND ADDITIVES ON THE OXIDATIVE STABILITY OF SKINLESS FROZEN RAINBOW TROUT FILLET (ONCORHYNCHUS MYKISS). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(1 (57) ):45-56. Available from: https://sid.ir/paper/143179/en

IEEE: Copy

A. ANSARI ARDALI, B. SHABANPOUR, M. KORDJAZI, S.M. OJAGH, and A. BABAKHANI LASHKAN, “THE EFFECTS OF TYPE OF VACUUM PACKAGING AND ADDITIVES ON THE OXIDATIVE STABILITY OF SKINLESS FROZEN RAINBOW TROUT FILLET (ONCORHYNCHUS MYKISS),” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 1 (57) , pp. 45–56, 2018, [Online]. Available: https://sid.ir/paper/143179/en

Related Journal Papers