Effects of Scrophularia striata water extract on quality and shelf life of rainbow trout (Oncorhynchus mykiss) fillets during superchilled storage

Authors

  • A. Javaheri Vayeghan Department of Pathobiology, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
  • A. Jebelli Javan Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
  • M. Bolandi Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
  • M. Parsaeimehr Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
  • Z. Jadidi Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
Abstract:

The purpose of this study was to evaluate the effects of Scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. Fish samples were treated with 1% and 3% S. striata water extract and then stored at -2°C for 20 days. The samples were analyzed periodically for chemical, microbial and sensory characteristics. Results indicated that incorporation of S. striata water extract on rainbow fillets caused the delay of lipid peroxidation and hydrolytic spoilage in 3% treated sample in comparison with the control sample at the last day of the experiment (P

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Journal title

volume 16  issue 2

pages  213- 217

publication date 2015-06-20

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