Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage

Abstract

In this study, the effect of icing medium containing different concentration of pistachio ( L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE. Fish icing with 0.3% PHE could considerably retard the oxidative and hydrolytic rancidity. In addition, it had significant effect on prevention of pH increase and production of volatile basic nitrogen during 12 days storage. PHE could diminish histamine accumulation in fish muscle and improve safety of rainbow trout. Consequently, PHE could have potential of application in icing medium for preservation of fish quality especially fatty ones.

The preservative impact of the brown seaweed ( Padina tetrastromatica ) extract on the quality of tilapia ( Oreochromis mossambicus ) during chilled storage

“…Similarly, the formed FFA can react with protein and cause protein aggregation (Pacheco‐Aguilar et al, 2000). A high FFA production leads to deterioration of the muscle texture (Nazeri et al, 2018). The lipolytic enzyme activity on the tri and diglycerides and phospholipids release FFA (Özyurt et al., 2012).…”

Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

“…Fatty acids produced by decomposition of triglycerides contained in the α-instant rice were easily oxidized during storage. At the same time, fat was hydrolyzed by endogenous lipase or free fatty acid was produced under thermodynamic action (Nazeri et al, 2018), which leads to the increase of fatty acid value during the storage. In addition, the molecular structure of unsaturated fatty acid contains one or more unstable double bonds, which makes unsaturated fatty acids more easily oxidized (Rendón et al, 2014).…”

Identification of Polyphenolic Compounds Responsible for Antioxidant, Anti-Candida Activities and Nutritional Properties in Different Pistachio (Pistacia vera L.) Hull Cultivars

“…In spite of the high biomass of the hulls resulting from shell removal for consumption and processing purposes, they have not yet been applied industrially, and most are disposed of as agricultural waste, while only a small part is applied as animal feed [ 2 ]. However, different potentially beneficial properties for the agri-food industry have been reported for pistachio hulls, including antioxidant [ 5 , 6 ], lipid peroxidation and protein degradation [ 7 ], increasing biodiesel oxidation stability [ 2 ], and improving fish storage [ 8 ]. Some preliminary pharmaceutically relevant data indicate cytoprotective activity on lymphocytes, antimutagenicity, and antibacterial activity [ 6 ].…”