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Effects of Scrophularia striata water extract on quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillets during superchilled storage | ||
| Iranian Journal of Veterinary Research | ||
| مقاله 15، دوره 16، شماره 2 - شماره پیاپی 51، 2015، صفحه 213-217 اصل مقاله (274.3 K) | ||
| نوع مقاله: Short paper | ||
| شناسه دیجیتال (DOI): 10.22099/ijvr.2015.3071 | ||
| نویسندگان | ||
| A. Jebelli Javan* 1؛ M. Bolandi2؛ Z. Jadidi2؛ M. Parsaeimehr1؛ A. Javaheri Vayeghan3 | ||
| 1Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran | ||
| 2Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran | ||
| 3Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran | ||
| چکیده | ||
| The purpose of this study was to evaluate the effects of Scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. Fish samples were treated with 1% and 3% S. striata water extract and then stored at -2°C for 20 days. The samples were analyzed periodically for chemical, microbial and sensory characteristics. Results indicated that incorporation of S. striata water extract on rainbow fillets caused the delay of lipid peroxidation and hydrolytic spoilage in 3% treated sample in comparison with the control sample at the last day of the experiment (P<0.05). Moreover, fish fillets containing 3% S. striata water extract showed lower bacterial count than the control and 1% water extract supplemented samples (P<0.05) during the experiment. According to sensory analysis results, 3% treated samples were acceptable even at the end of the 20-day storage. It was concluded that the effect of S. striata extract on fish samples was to retain their good quality characteristics and extend the shelf life during superchilled storage. | ||
| کلیدواژهها | ||
| Quality؛ Rainbow trout؛ Scrophularia striata؛ Superchilled storage؛ Water extract | ||
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