this study was carried out to evaluate the effects of red onion (allium cepa l.) juice and green tea (camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated (4ºc) sturgeon fillets (acipenser persicus). fresh fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion juice (oj) and tea extract (te), and then stored for up to 8 days at 4°c in a re...

persian sturgeon (acipenser persicus) is one of the most important fish in caspian sea and demand for its fillets is considerable, study to improve the packaging and protect their quality during storage is necessary. in this study persian sturgeon fillets were packed under 30% vacuum then freezed and effect of this packaging method on decreasing and delaying lipid rancidity was studied by measu...

This study was established to contrast the effectiveness of red onion (Allium cepa) juice and green tea (Camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated sturgeon fillets (Acipenser persicus). For this, fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion Juice (OJ) and tea extract (TE), and then stored for up to 8 days at 4°C. Chemi...

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...

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

Bacterial spoilage is an important reason causing freshness deterioration of fish during postmortem storage. The aim this study mainly to investigate the role bacteria in and degradation inosine 5′-monophosphate (IMP) as well nucleotide derived values chilled sturgeon (hybrid, Acipenser schrenckiid × Huso dauricus) fillets using a microbial reduction pretreatment. During storage at 4 or -1 °C, ...

Marinated broiler breast fillets were evaluated using both air- and immersion-chilling treatments. Ninety fillets from air-chilled broiler carcasses and 90 fillets from immersion-chilled broiler carcasses were obtained from a processor to determine differences in meat quality, sensory, and shelf life. At 24 h postmortem, the fillets were vacuum-tumbled (25 in Hg, 30 min, 14 rpm, 4 degrees C) in...

A total of three experiments were conducted to compare physical and microbiological properties of raw and marinated broiler breast fillets selected as being either lighter or darker than normal. Visibly light- and dark-colored breast fillets were divided into marinated and control groups, and vacuum-tumbled for 20 min at 4 C under 80 kPa pressure. Breast fillets from the four treatment groups w...

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

In the Bay of Fundy, Atlantic sturgeon from endangered and threatened populations in the USA and Canada migrate through Minas Passage to enter and leave Minas Basin. A total of 132 sub-adult and adult Atlantic sturgeon were tagged in Minas Basin during the summers of 2010-2014 using pressure measuring, uniquely coded, acoustic transmitters with a four or eight year life span. The aim of this st...