The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator

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SHABANI ELHAM; SALARI AMIR; SHAHSAVANI DAVAR; Baghishani Hasan

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Journal: Research and Innovation in Food Science and Technology Year:2019 | Volume:8 | Issue:2 Page(s): 201-212

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Title

The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator

Author(s)

SHABANI ELHAM | SALARI AMIR | SHAHSAVANI DAVAR | Baghishani Hasan | Issue Writer Certificate

Keywords

CarpQ1

Lemon pomace powderQ1

LipidQ1

Protein oxidationQ2

Abstract

The aim of this study was to evaluate the effect of dietary enrichment with Lemon pomace powder on Lipid and Protein oxidation of Carp fillets during storage at refrigerator. Group 1 of Carps as control group was fed with basic diet and groups 2, 3 and 4 were fed with 1. 5, 3 and 5% Lemon pomace powders, respectively. After the end of the study (4 weeks), 10 fish from each group were randomly captured and stored at 4 ° C for 3 days. At the capture time and during storage times, 24, 48 and 72 hours at refrigerator, Lipid and Protein oxidation parameters of the muscle were evaluated. The results indicated a significant difference in the mentioned indices in group 4 compared to other groups (P<0. 05). Therefore, a diet containing 5% Lemon pomace powder is suggested as a natural antioxidant in Carp diet to improve the oxidative status and increase the shelf life of the fillet during storage at 4 ° C.

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APA: Copy

SHABANI, ELHAM, SALARI, AMIR, SHAHSAVANI, DAVAR, & Baghishani, Hasan. (2019). The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 8(2 ), 201-212. SID. https://sid.ir/paper/234058/en

Vancouver: Copy

SHABANI ELHAM, SALARI AMIR, SHAHSAVANI DAVAR, Baghishani Hasan. The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;8(2 ):201-212. Available from: https://sid.ir/paper/234058/en

IEEE: Copy

ELHAM SHABANI, AMIR SALARI, DAVAR SHAHSAVANI, and Hasan Baghishani, “The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 2 , pp. 201–212, 2019, [Online]. Available: https://sid.ir/paper/234058/en

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