Background: Fish, meat is prone to lipid oxidation. The present study was done to research the antioxidant effects of P. atlantica on meat of the Oncorhynchus mykiss kept at 4°C.
Methods and findings: P. atlantica was purchased, dried and its methanolic extract was extracted. Meat samples were dipping on the P. atlantica extract for 30. Samples were kept at 4°C for 20 days. Chemical properties were analyzed. DPPH radical scavengering of P. atlantica was 34.3 ± 5.92%. The pH was pointedly higher in control group than P. atlantica on days 15 and 20. Highest levels of PV were determined on the 20th day of storage for control group (5.21 ± 0.44 meq 02/kg fat). Fish slices treated with P. atlantica had the lower incensement of TBA and TVB-N during storage.
Conclusion: Chemical oxidation of the meat of Oncorhynchus mykiss can decrease using the essential oil of the P. atlantica.
Nahid Khademi, Seyed Ali Yasini Ardakani, Majid Morovati Sharifabadi
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