Effects of Refrigerated Storage on Fillet Lipid Quality of Rainbow Trout(Oncorhynchus Mykiss) Supplemented by α-Tocopheryl Acetate Through Diet and Direct Addition after Slaughtering

Jasour, Mohammad Seddigh; Rahimabadi, Eshagh Zakipour

doi:10.4172/2157-7110.1000124

Cited by 24 publications

(21 citation statements)

References 40 publications

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“…Variations in pH values in rainbow trout muscle during refrigerated storage are caused by the development of degradation changes of energy-rich compounds (formation of lactic acid and its breakdown into carbon dioxide and water) and protein (formation of volatile basic nitrogen that is alkaline in nature) and, at the end of the experiment, also by the dissolution of carbon dioxide in interstitial fluids leading to the formation of carbonic acid which causes muscle pH values to drop again. The pH values of rainbow trout muscle, as well as inconclusive differences in pH values during storage, correspond to the findings of other authors (Giménez et al 2002;Arashisar et al 2004;Chytiri et al 2004;Jasour et al 2011;Masniyom 2011) under various experimental conditions.…”

Section: Discussionsupporting

confidence: 73%

“…An increasing amount of FFA is often associated with a loss of freshness in fish muscle. The release of FFA may accelerate the S56 oxidation of lipids and cause odour variations (Rezaei et al 2008;Jasour et al 2011). Some authors (Özyurt et al 2009;Bahmani et al 2011) believe that there is a direct relationship between FFA formation and the loss of freshness in fish, and a significant effect on the sensory quality of fish.…”

Section: Discussionmentioning

confidence: 99%

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The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

Ježek

Buchtová

2014

Acta Vet. Brno

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The aim of the study was to monitor changes in selected physical (a w water activity, pH values) and chemical (TVBN total volatile basic nitrogen, TMA-N trimethylamine nitrogen, FFA free fatty acids, PV peroxide values, TBA thiobarbituric acid value) properties in the shelf life of rainbow trout (Oncorhynchus mykiss) muscle. A total of 192 trout were examined. Control samples (96 samples) were simply packaged in contact with atmospheric oxygen, while experimental samples (96 samples) were packaged in a commercial vacuum (98%). All the samples were stored at 2 ± 2° C for 11 days. Analyses were performed on storage days 1, 2, 4, 7, 9, and 11. During the experiment, a w values increased in both types of packaging (in air: 0.982; vacuum-packaged: 0.989). At the end of storage, TVBN and TMA concentrations were at 28.88 ± 4.42 and 19.28 ± 3.00 g mg·100 -1 , respectively, in the muscle of vacuum-packaged trout; and at 30.52 ± 2.91 and 19.94 ± 2.05 mg·100 g -1 , respectively, in fish in simple packaging. The FFA content in vacuum-packaged fish initially declined before increasing to 3.67 ± 2.37% of total fat as oleic acid later in the experiment. The pattern of PV changes was inconclusive, and significant changes (P < 0.01) were observed in both types of packaging. On monitoring day 11, TBA values had increased to 7.34 ± 3.10 mg·kg -1 in vacuum-packaged fish and to 26.03 ± 8.00 mg·kg -1 in fish in simple packaging. Free fatty acids are not a good indicator of spoilage because they are converted to hydroperoxides. Vacuum packaging effectively slowed down oxidative changes in rainbow trout muscle. The peroxide content is not a suitable indicator of shelf life as peroxides are decomposed to secondary products. Total volatile basic nitrogen and thiobarbituric acid value can be recommended as suitable indicators of freshness and shelf life. Fish, modified atmosphere, shelf life, fresh water

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 99%

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

Ježek

Buchtová

2014

Acta Vet. Brno

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“…In accordance with the present findings, Jasour et al. (), Ali () and Olele et al. () reported a significant increase in the peroxide value content during frozen storage in Oncorhynchus mykiss , Liza aurata, and Chrysichthys furcatus , respectively.…”

Section: Discussionsupporting

confidence: 92%

“…Lipid oxidation has the most effect on the nutritional value. The peroxide value is a key factor in reduction of fish flesh quality and responsible for deterioration during storage (Jasour et al., ). In accordance with the present findings, Jasour et al.…”

Section: Discussionmentioning

confidence: 99%

The effects of storage time of frozen pike (Esox luciusLinnaeus, 1758) fillets on the chemical composition as determined by various deterioration indicators

et al. 2015

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The study was designed to investigate the effects of frozen storage on the proximate composition and chemical indices of pike (Esox lucius) stored for a period of six months at À20°C. During storage the moisture, protein and fatty acid contents decreased and the ash, total volatile basic nitrogen (TVB-N) and peroxide value (PV) content increased significantly (P < 0.05). In the fresh samples the moisture, total protein and total lipid contents were 77.61%, 19.21%, and 2.3% respectively. At the end of the storage time the abovementioned parameters were measured as 75.98%, 16.95%, 0.9%, respectively. TVB-N and PV contents changed from 1.30%, 6.27, 0.18 in fresh samples to 2.21%, 15.12 mg/100 g and 1.73 meq o 2 kg À1 after six months frozen storage, respectively. Thirty fatty acids were found in pike fillets, with a higher percentage in fresh fish of polyunsaturated fatty acids (51.14%), saturated fatty acids (22.94%) and mono unsaturated fatty acids (22.61%). The PUFAs decreased to 31.67% at the end of the storage time. Although some changes in quality and nutritional value were observed in the pike fillets during frozen storage, the changes were within the acceptable range.U.S.

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“…According to Jasour et al (2011), the concentration of α-tocopherol in fillets increased linearly in response to feed alpha-tocopherol concentration (P<0.05) in case of Oncorhynchus mykiss. The alpha-tocopherol content in turbot liver and muscle tissue was significantly influenced by dietary intake of a-tocopherol (Stephan et at.…”

Section: Discussionmentioning

confidence: 99%

The study of fillet proximate composition, growth performance and survival rate of striped catfish (Pangasius hypophthalmus) fed with diets containing different amounts of alpha-tocopherol (Vitamin-E)

2014

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Context: Alpha-tocopherol has significant effect on the growth performance and fillet proximate composition of Striped Catfish (Pangasius hypophthalmus). Objectives:To study the effect of DL-alpha tocopheryl acetate on the fillet proximate composition (moisture, crude protein, crude lipid, ash and alpha-tocopherol), survival rate and growth performance (SGR, weight gain, PWG) of P. hypophthalmus. Materials and methods:Striped Catfish were fed with three trial diets (diet-1, diet-2 and diet-3) were prepared by adding different amounts of alpha-tocopheryl acetate (ATA, 0, 90 and 300 mgKg -1 diet), over a period of 122 days. In each pond, 10% of the total fish were randomly selected and individually weighed once every fortnight and growth parameters were determined after each weighing. Moisture, dry matter, crude protein, lipid, ash and alpha-tocopherol of the experimental diets and fish fillet were determined by Conventional procedure, standard test method, micro-kjeldahl method, Bligh and Dyer method, standard methods and chromatographic method, respectively. Results:Fish that were fed 90 mg kg-1 and 300 mg kg -1 ATA supplemented diets had significantly higher growth performance than fish that were fed only farm processed diet (P<0.05). The fillet protein, lipid content and alpha tocopherol level of the fish flesh were increased due to ATA supplementation in diets. The vitamin-E levels in fish fillet reflected dietary ATA levels. These results showed that fish on Diets 2 (supplemented with 90 mgKg -1 ATA) and Diet 3(supplemented with 300 mg kg -1 ATA) had significantly better production and resulted better flesh quality of fish than those on Diet 1 (without ATA supplementation). Conclusion:Scanty information is available on the fillet proximate composition and growth performance of P. hypophthalmus fed with diets containing different amounts of alpha-tocopherol. The present study provides baseline information for establishing improved and profitable cultured system of the fish in impounds water of Bangladesh.

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Effects of Refrigerated Storage on Fillet Lipid Quality of Rainbow Trout(Oncorhynchus Mykiss) Supplemented by α-Tocopheryl Acetate Through Diet and Direct Addition after Slaughtering

Cited by 24 publications

References 40 publications

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage

The effects of storage time of frozen pike (Esox luciusLinnaeus, 1758) fillets on the chemical composition as determined by various deterioration indicators

The study of fillet proximate composition, growth performance and survival rate of striped catfish (Pangasius hypophthalmus) fed with diets containing different amounts of alpha-tocopherol (Vitamin-E)

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