Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid

Citation

Rostamzad, Haniyeh and Shabanpour, Bahareh and Shabani, Ali Mohammad and Shahiri, Hoda (2011) Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. International Food Research Journal, 18 (1). pp. 109-116. ISSN 1985-4668; ESSN: 2231-7546

Abstract

The effect of ascorbic acid (AA) soaking treatments on the rancidity development in Persian sturgeon (Acipenser persicus) fillets during frozen storage was studied. Rancidity development was measured by several biochemical indicators including free fatty acids, peroxide values and thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid, primary and secondary oxidation products, expressible moisture and pH value of AA-treated samples were significantly lower than those in control samples(p<0.05). Results indicate that AA was effective in reduce lipid oxidation of Persian sturgeon fillets and delayed lipid oxidation in frozen fillets. Thus the employment of AA alone or in combination with other protective strategies is recommended.

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Official URL or Download Paper: http://www.ifrj.upm.edu.my/18%20%2801%29%202011/%2...

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Veterinary Medicine
Publisher:	Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords:	Antioxidant; Ascorbic acid; Oxidation; Packaging; Persian sturgeon
Depositing User:	Najah Mohd Ali
Date Deposited:	27 Nov 2015 04:21
Last Modified:	27 Nov 2015 04:21
URI:	http://psasir.upm.edu.my/id/eprint/40718
Statistic Details:	View Download Statistic

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