Ehsani Ali, Jasour Mohammad Sedigh, Agh Naser, Hashemi Mohammad, Khodadadi Mahdi
Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
Artemia and Aquatic Research Institute, Urmia University, Urmia, Iran.
J Sci Food Agric. 2018 Jan;98(2):559-565. doi: 10.1002/jsfa.8497. Epub 2017 Aug 4.
The problem of lipid oxidation in fish during storage is well known and is related to both temperature and storage time. Antioxidants could have a main role in limiting the deteriorative effects of lipid oxidation in fish. The present study aimed to investigate the effect of dietary supplement against postmortem addition of lycopene on the deterioration of trout fillets during storage at 4 ± 1 °C for 12 days.
At the end of the feeding trial, no significant differences were observed with respect to the fatty acid composition of different dietary groups. However, a strong positive correlation (r = 0.96) was observed between fillet and diet lycopene levels. Lower indices of lipid oxidation (peroxide value and thiobarbituric acid) and lipid hydrolysis (free fatty acids) were observed in fillets that received lycopene (P < 0.05). Although exogenous lycopene was more effective (P < 0.05) than endogenous lycopene in delaying lipid oxidation, the fatty acid composition of fillets that received dietary lycopene supplement showed a higher stability (P < 0.05) during refrigeration storage.
Accordingly, based on the time of appearance of off-odors and discoloration in fish fillets, exogenous lycopene, especially at higher levels, was more effective in terms of quality parameters. © 2017 Society of Chemical Industry.
鱼类在储存过程中的脂质氧化问题众所周知，且与温度和储存时间有关。抗氧化剂在限制鱼类脂质氧化的劣化影响方面可能起主要作用。本研究旨在调查膳食补充剂对抗死后添加番茄红素对鳟鱼片在4±1°C下储存12天期间变质的影响。
在饲养试验结束时，不同膳食组的脂肪酸组成未观察到显著差异。然而，鱼片和膳食番茄红素水平之间观察到强正相关（r = 0.96）。在接受番茄红素的鱼片中观察到较低的脂质氧化指标（过氧化值和硫代巴比妥酸）和脂质水解指标（游离脂肪酸）（P < 0.05）。尽管外源番茄红素在延缓脂质氧化方面比内源番茄红素更有效（P < 0.05），但接受膳食番茄红素补充剂的鱼片的脂肪酸组成在冷藏储存期间显示出更高的稳定性（P < 0.05）。
因此，根据鱼片出现异味和变色的时间，外源番茄红素，尤其是较高水平的外源番茄红素，在质量参数方面更有效。©2017化学工业协会。
