Journal of Food Processing & Technology

Ali Ehsani

Publications

• Research Article
  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
  Author(s): Mohammad Seddigh Jasour, Eshagh Zakipour Rahimabadi, Ali Ehsani, Mohammad Rahnama and Ali ArshadiMohammad 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 stabilit.. View More»
  DOI: 10.4172/2157-7110.1000124

  Abstract PDF