COMPARISON OF EFFICACY OF NETTLE LEAF EXTRACT (URTICA DIOCIA) AND BHT ANTIOXIDANT ON SHELF LIFE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLET DURING REFRIGERATED STORAGE 4±1°C

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NOORI HASHEM ABAD ZEINAB; HOSSEINIPOUR SEYED HAMID; OJAGH SEYED MAHDI

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Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2013 | Volume:2 | Issue:3 Page(s): 75-87

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Title

COMPARISON OF EFFICACY OF NETTLE LEAF EXTRACT (URTICA DIOCIA) AND BHT ANTIOXIDANT ON SHELF LIFE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLET DURING REFRIGERATED STORAGE 4±1°C

Author(s)

NOORI HASHEM ABAD ZEINAB | HOSSEINIPOUR SEYED HAMID | OJAGH SEYED MAHDI | Issue Writer Certificate

Keywords

NETTLE EXTRACTQ2

BHTQ1

ANTIOXIDANTQ2

RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETQ2

SHELF LIFEQ2

Abstract

The effect of the ANTIOXIDANT extracts on the quality indices of rainbow trout fillet stored at refrigerator (4±1ºC) for 15 days was investigated. The fillets in 3 treatments, including salted in 10% brine, salted in 10% brine plus 1% nettle leaf extract, and salted in 10% brine plus synthetic ANTIOXIDANT BHT were evaluated at every 3 days interval, using the quality indices including the free fatty acids (FFA), thiobarbituric acid (TBA), peroxide (PV), moisture content, pH levels and sensory characteristics. The results showed that TBA and FFA values increased significantly (p<0.05), but PV significantly decreased in all treatments during the course of storage (p<0.05). Samples containing ANTIOXIDANTs had significantly lower TBA, PV and FFA values in comparison with the control sample throughout the storage. Also, the methanol extract from nettle leaves (at 1% balance) controlled the TBA, PV and FFA indices and entirely replaced the synthetic BHT ANTIOXIDANTs (at 1% balance). Since the sensory evaluation (smell, texture, taste and after taste elements) showed no significant differences between the two ANTIOXIDANTs, both are recommended to preserve the quality of rainbow trout fillet. The nettle leaf extract was found to be more efficient on SHELF LIFE extension the fillet.

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APA: Copy

NOORI HASHEM ABAD, ZEINAB, HOSSEINIPOUR, SEYED HAMID, & OJAGH, SEYED MAHDI. (2013). COMPARISON OF EFFICACY OF NETTLE LEAF EXTRACT (URTICA DIOCIA) AND BHT ANTIOXIDANT ON SHELF LIFE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLET DURING REFRIGERATED STORAGE 4±1°C. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 2(3), 75-87. SID. https://sid.ir/paper/246789/en

Vancouver: Copy

NOORI HASHEM ABAD ZEINAB, HOSSEINIPOUR SEYED HAMID, OJAGH SEYED MAHDI. COMPARISON OF EFFICACY OF NETTLE LEAF EXTRACT (URTICA DIOCIA) AND BHT ANTIOXIDANT ON SHELF LIFE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLET DURING REFRIGERATED STORAGE 4±1°C. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2013;2(3):75-87. Available from: https://sid.ir/paper/246789/en

IEEE: Copy

ZEINAB NOORI HASHEM ABAD, SEYED HAMID HOSSEINIPOUR, and SEYED MAHDI OJAGH, “COMPARISON OF EFFICACY OF NETTLE LEAF EXTRACT (URTICA DIOCIA) AND BHT ANTIOXIDANT ON SHELF LIFE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLET DURING REFRIGERATED STORAGE 4±1°C,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 2, no. 3, pp. 75–87, 2013, [Online]. Available: https://sid.ir/paper/246789/en

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