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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(3): 557-562
Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout
Ali Ehsani1, Marzieh Paktarmani2, Mohammad Yousefi3
1 Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran 2 Department of Health and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran 3 Talented Students Center, Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
ABSTRACT
The main aim of this study was to investigate the effect of alginate coating without or with lycopene at levels of 0.5, 1, 1.5, and 3% on the quality of rainbow trout stored under refrigerated conditions for 16 days. Samples coated with alginate with or without lycopene showed significantly lower free fatty acid (FFA) and total volatile basic nitrogen (TVB-N) values compared to uncoated (control) filets, particularly after day 4. Moreover, significant differences (p<0.05) were observed between the coated samples containing lycopene and samples not containing lycopene on the last day. In relation with pH, none of the treatments resulted in significant differences. In regard to oxidation parameters, the effect of alginate-lycopene coatings was only seen on day 16 of storage. In general, although alginate-lycopene coating had no significant effect on the reduction of thiobarbituric acid and peroxide values, it succeeded in decreasing the TVB-N and FFA values.
KEYWORD
Rainbow trout, Lycopene, Alginate, Coating
Food Science and Biotechnology 2017 ; 26(3): 557-562
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