The Effect of Antioxidant Properties of Brown Algae (Iyengaria Stellata) Extract on the Shelf-life and Sensory Properties of Rainbow Trout (Oncorhynchus Mykiss)Fillet Nugget during Frozen Storage (-18 °C)

Abstract

Due to the high levels of unsaturated fatty acids in fish muscle and increased demand for ready to eat food like nugget, the effect of antioxidant properties of brown algae Iyengaria stellata extract on the shelf-life and sensory properties of rainbow trout (Oncorhynchus mykiss) fillet nugget during frozen storage were evaluated. The treatments consisted of: first treatment, control (fillet nugget without immersion in algae extract solution), the second treatment (fillet nugget with immersion in 1% algae extract), the third treatment (fillet nugget with immersion in 2% algae extract) and the fourth treatment (fillet nugget with immersion in 3% algae extract). Some chemical and physical experiments during the maintenance months (0, 1, 2 and 3) were carried out at temperature of -18 °C. According to the result, the yield and moisture during storage in all treatments decreased. However, in all treatments during storage, lipid and shrinkage reduced significantly, while the peroxide value (PV), free fatty acids (FFA) and thiobarbituric acid (TBA) showed a significant increase (PIyengaria stellata extract showedreduction in the rate of chemical degradation and improved sensory condition of rainbow trout fillet nugget during frozen storage.

Keywords

• antioxidant
• fillet nugget
• iyengaria stellata
• rainbow trout (oncorhynchus mykiss)