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)

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Asadi Farsani Omid; KORDJAZI MOAZAMEH; SHABANPOUR BAHAREH; OJAGH SEYED MAHDI; JAMSHIDI ANISEH

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Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:2 Page(s): 149-166

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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)

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Keywords

AntioxidantQ1

Fillet NuggetQ1

Iyengaria StellataQ1

Rainbow Trout (Oncorhynchus Mykiss)Q2

Abstract

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 Iyengaria Stellata extract on the shelf-life and sensory properties of rainbow trout (Oncorhynchus mykiss) 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 (P<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 Iyengaria Stellata extract showedreduction in the rate of chemical degradation and improved sensory condition of rainbow trout Fillet Nugget during frozen storage.

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APA: Copy

Asadi Farsani, Omid, KORDJAZI, MOAZAMEH, SHABANPOUR, BAHAREH, OJAGH, SEYED MAHDI, & JAMSHIDI, ANISEH. (2018). 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). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(2 ), 149-166. SID. https://sid.ir/paper/233905/en

Vancouver: Copy

Asadi Farsani Omid, KORDJAZI MOAZAMEH, SHABANPOUR BAHAREH, OJAGH SEYED MAHDI, JAMSHIDI ANISEH. 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). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(2 ):149-166. Available from: https://sid.ir/paper/233905/en

IEEE: Copy

Omid Asadi Farsani, MOAZAMEH KORDJAZI, BAHAREH SHABANPOUR, SEYED MAHDI OJAGH, and 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),” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 2 , pp. 149–166, 2018, [Online]. Available: https://sid.ir/paper/233905/en

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