Effect of chitosan enriched with lycopene coating on fatty acid profile and fat oxidation parameters of rainbow trout fillet during refrigerated storage(orginal reserch article)

• Main Authors: Seyede Samane Naghibi, Ali Ehsani, Hossein Tajik, Alireza Talebi, Nowruz Delirezh
• Format: Article
• Language: fas
• Published: Islamic Azad University, Tabriz Branch 2016-05-01
• Series: Bihdāsht-i Mavādd-i Ghaz̠āyī
• Subjects: Lycopene; Fatty Acid; Oxidation parameters; Trout
• Online Access: http://jfh.iaut.ac.ir/article_523192_852bc4cc54621323baca097cd61b5bec.pdf

Fish are the major dietary source of the polyunsaturated fatty acid for humans. Therefore, protection of fish against all types of oxidative corruption seems to be necessary. Lycopene is the source of natural antioxidant. The present study was conducted to evaluate antioxidant properties of lycopene (using the method of DPPH) and the combined effect of its various doses (1.5 and 3%) and chitosan on fat oxidation parameters and fatty acids composition of Rainbow trout fillet. The analysis was performed after 0, 8 and 16 days of storage of the samples at 4°C to determine peroxide value (PV) and free fatty acid content (FFA). In addition, fatty acid compositions was determined by Gas chromatography assay. In control treatment, the fatty acid composition of Rainbow trout fillet was consisted of %20.6±0.03 saturated fatty acids (SFA), %43.81±0.04 monounsaturated fatty acid (MUFA) and %32.83±0.03 polyunsaturated fatty acids (PUFAs) in 0 day. Statistical analysis showed that there were fewer changes in PV, FFA and proportion of fatty acids between chitosan and lycopene-chitosan treatment in regard to control sample during 16 days of refrigeration storage. Chitosan coated samples enriched with lycopene exhibited less rapidly lipid damages than all the other samples (p