The effect of chitosan coating that enriched with α-tocopherol on lipid oxidation in farmed trout (oncorhynchus mykiss) during refrigerated storage

• Main Authors: H. Tolouie, J. Mohtadi Niya, S.R. Arefhosseini, M. Asghari Jafarabadi
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2012-12-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: chitosan; oxidation; α-tocopherol; trout
• Online Access: http://journals.rifst.ac.ir/article_66564_d404af69ca652df4c1398e1129e0a076.pdf
• ISSN: 2252-0937; 2538-2357

Omega-3 fatty acid is used in daily healthy diet and plays an important role in prevention of disease. Being a considerably main source of Omega-3 fatty acid groups, fish preservation against oil oxidation and any other similar causatives seems quite necessary. In this study chitosan coated alpha tocopherol antioxidant was used in order to reduce oxidation corruption rate in farmed trout flesh. To meet the purpose a 2% Chitosan solution and chitosan enriched with alpha tocopherol in two concentrations (0.2% and 0.4%) were prepared for coating the trout samples. Samples were stored in fridge for 28 days and were tested every 7 days in terms of (PV), (AV), (TV) and (FFA) indexes. Fatty acid profile also determined by Gas chromatography assay in the fresh fish oil and after 3 weeks at the refrigerated FFA storage samples. Analytical results revealed that in comparison to the control samples, fewer changes were occurred in PV, AV, TV and FFA, proportion of n3 polyunsaturated fatty acids and C22:6 n₃/C16:0 ratio between chitosan and chitosan-alpha tocopherol treated samples during the storage time. There were significant differences between treatment with chitosan and chitosan- alpha tocopherol in trout samples (P<0.05). Minimum oxidative changes were observed in 0.4% Chitosan alpha tocopherol treated samples.