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

Abstract

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 stored in a refrigerator at 4 ˚C for 12 days. Control samples received no α-tocopherol acetate during dip treatment. At the end of 0, 3, 6, 9 and 12 days of storage, lipid damage analysis of trout fillets was performed. A continuous notable increase (p 0.05) effect of increasing α-tocopherol acetate concentration on the lipid deterioration of fish fillets. These results indicated that α-tocopherol acetate especially at lower level (200 mg kg-1 flesh) was very effective in retarding the lipid oxidation.

Keywords

• Lipid stability
• Dip treatments
• Alpha-tocopherol acetate
• Trout fillet
• Food storage