Antioxidant properties of sodium acetate, sodium citrate and sodium lactate on lipid oxidation in rainbow trout (Onchorhynchus mykiss) sticks during refrigerated storage (4˚C)

Authors

  • B. Shabanpour
  • H. Kashiri
  • M. H. Pahlavani
Abstract:

  This study was carried out to investigate the rate of lipid oxidation in fresh rainbow trout (Onchorhynchus mykiss) and in the sticks treated by (2.5% w/v) sodium acetate (NaA), sodium citrate (NaC) and sodium lactate (NaL). The pH value, free fatty acid (FFA), thiobarbituric acid (TBA) and sensory evaluation (odor, flavor and color) were determined on 0, 3, 6, 9 and 12 days of storage. The results showed that TBA and FFA in control were significantly higher than those in the other groups (P<0.05). Sticks immersed in NaA indicated a significant difference in formation of free fatty acids in comparison with other sodium salt-treated samples on 9 and 12 days after storage. Sticks dipped in NaL had a maximum level of pH at the end of the storage, whereas samples treated by NaA achieved significantly the lowest value of pH, 9 days after storage. Organoleptic assessments of the samples expressed more acceptability of sticks immersed in sodium salt solutions than the control after 3 days of storage. These indicated that sodium salts, particularly sodium acetate, have antioxidant properties.

Upgrade to premium to download articles

Sign up to access the full text

Already have an account?login

similar resources

effects of sodium salt solutions (sodium acetate, lactate and citrate) on physicochemical and sensory characteristics of persian sturgeon (acipenser persicus) fillets under refrigerated storage

effects of sodium salt solutions on physicochemical and sensory characteristics of refrigerated persian sturgeon (acipenser persicus) fillets during 12 days of storage were investigated. fillets were dipped in solutions (2.5% w/v) of sodium acetate (sa), sodium lactate (sl), sodium citrate (sc) and distilled water (as control) for 10 minutes and then packaged. an assessment of tbars, ffa, ph, h...

full text

combined effect of vacuum packaging and sodium acetate dip treatment on shelf life extension of rainbow trout (oncorhynchus mykiss) during refrigerated storage

the present study evaluated the effect of packaging (air, vacuum) with or without addition of sodium acetate (2% w/v) on shelf-life extension of rainbow trout (oncorhynchus mykiss) under refrigeration, for a period of 18 days. four different treatments were tested: cap: control air pack; saap: sodium acetate treated aerobic packaging; vp: vacuum packaging in the absence of sodium acetate; and s...

full text

Improvement of lipid stability of refrigerated rainbow trout (Oncorhynchus mykiss) fillets by pre-storage α-tocopherol acetate dipping treatment

One of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. This study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. Trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg-1 flesh) and subsequently s...

full text

Interaction of dietary sodium chloride and waterborne copper in rainbow trout (Oncorhynchus mykiss): copper toxicity and sodium and chloride homeostasis

Juvenile rainbow trout (Oncorhynchus mykiss) maintained on either low sodium chloride (LS (control), 1.4% NaCl) or high sodium chloride (HS, 11% NaCl) diet were exposed to 55 μg·L–1 waterborne copper (Cu) for 28 days. Cu-exposed fish maintained on the LS diet exhibited 26% mortality, more than double (11%) that in fish maintained on the HS diet. Waterborne Cu exposure inhibited growth by 56% in...

full text

Improvement of lipid stability of refrigerated rainbow trout (Oncorhynchus mykiss) fillets by pre-storage α-tocopherol acetate dipping treatment

One of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. This study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. Trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg(-1) flesh) and subsequently...

full text

My Resources

Save resource for easier access later

Save to my library Already added to my library

{@ msg_add @}


Journal title

volume 9  issue None

pages  73- 86

publication date 2010-01

By following a journal you will be notified via email when a new issue of this journal is published.

Keywords

Hosted on Doprax cloud platform doprax.com

copyright © 2015-2023