Bazargani-Gilani Behnaz, Pajohi-Alamoti Mohammadreza
Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, 65178-38695 Iran.
Food Sci Biotechnol. 2019 Aug 26;29(2):207-216. doi: 10.1007/s10068-019-00661-1. eCollection 2020 Feb.
The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets' shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4 °C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (< 0.05). R enhanced the impacts of alginate on extending the samples' shelf life. Sensory analyses showed that R improved the sensory scores significantly (< 0.05); besides, it did not show more changes on the sensory features and was invisible in the surface of samples. In the conclusion, R was suggested to be a strong alternative to synthetic antioxidants in refrigerated trout fillet in very low concentrations with many health benefits.
本研究的目的是考察含有白藜芦醇（R）的海藻酸钠涂层（SA）对延长虹鳟鱼片货架期的影响。本研究的处理方式如下：对照组、SA、0.001% SA-R和0.003% SA-R。样品在4℃下储存15天。分析样品时，每隔3天进行一次。与未涂层的鳟鱼相比，涂层样品的pH值、过氧化物值和K值显著更低（<0.05）。白藜芦醇增强了海藻酸盐对延长样品货架期的作用。感官分析表明，白藜芦醇显著提高了感官评分（<0.05）；此外，它对感官特性没有表现出更多变化，且在样品表面不可见。总之，建议在冷藏鳟鱼片时，低浓度的白藜芦醇是合成抗氧化剂的有力替代品，且具有诸多健康益处。
