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Paper Information

Journal:   IRANIAN JOURNAL OF AGRICULTURAL SCIENCES (JOURNAL OF AGRICULTURE)   2007 , Volume 37 , Number 6; Page(s) 973 To 979.
 
Paper: 

THE EFFECT OF ANTIOXIDANT AND POLYPHOSPHATE FOR PRESERVING QUALITY OF RAINBOW TROUT DURING COLD STORAGE

 
 
Author(s):  LATIFI A.*, MOEINI S., YARMAND M.S., YOUSEFIAN MAHDI
 
* UNIVERSITY COLLEGE OF AGRICULTURE & NATURAL RESOURCES, UNIVERSITY OF TEHRAN
 
Abstract: 

The effect of antioxidant and polyphosphate for preserving quality of Rainbow Trout in cold store was determined. Fish samples were dipped in three sets of polyphosphate (0.2%) baed antioxidant for 60 minutes. The first group contained 0.02% & 0.05% BHA, the second contained 1.5& 3% citric acid and the third a mixture of 0.05% BHA and 3% citric acid. Control samples were prepared without being dipped in any antioxidant. The peroxide value (PV), total volatile nitrogen (TVN), total microbial count and organoleptic tests were performed for four months, and in duplicate. Samples with a mixture of BHA and citric acid (M) had the lowest peroxide value (7.8 meq/1000g) while samples with 3% citric acid (C2) had the lowest TVN (19.7 percent). The lowest microbial load was 1.5x 103 colonies per gram obtined for both C2 and M. Control sample had the highest PV, TVN and microbial load. Organoleptic test did not reveal any significant difference among samples, while only citric acid sample more appealing. 

 
Keyword(s): ANTIOXIDANT, BHA, CITRIC ACID, TROUT, PEROXIDE VALUE
 
References: 
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