食品加工与技术杂志

抽象的

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

Mohammad Seddigh Jasour, Eshagh Zakipour Rahimabadi, Ali Ehsani, Mohammad Rahnama and Ali Arshadi

This study was designed to compare the effects of α-tocopherol acetate through diet (0, 300 and 500 mg/ kg) and direct addition (200 mg/kg flesh) after slaughtering on oxidative stability of rainbow trout ( Oncorhynchus mykiss ) fillets during 12 days of refrigerated storage. For this, fish were fed experimental diets for 58 days followed by processing to obtain boneless, skinless fillets. A solution of α-tocopherol (vitamin E-ethanol-distilled water) was used for the superficial application on fillets. The fillets were packed and stored at 4 ºC. The samples were analyzed periodically for chemical characteristics (PV, TBA, FFA and pH). According to the results, the concentration of α-tocopherol in fillets increased linearly in response to feed concentration (P<0.05). Dietary and surface application of α-tocopherol improved (P<0.05) the oxidative stability of fish lipid during storage. Lower PV and TBA values were observed in the fish fillets that received dietary α-tocopherol acetate in comparison with the other groups (P<0.05). In addition, there were no significant (P>0.05) differences in FFA and p H between samples held in the refrigerator during 12 days.