Volume 17, Issue 107 (2021)                   FSCT 2021, 17(107): 25-37 | Back to browse issues page

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Ebrahimi A H, hoseini E, khoshkhoo Z. Physicochemical, and sensory optimization of Trout fish fillet (Oncorhynchus mykis) containing apple peel extract and chitosan edible coating. FSCT 2021; 17 (107) :25-37
URL: http://fsct.modares.ac.ir/article-7-27728-en.html
1- Student of Food Science and Tecnology,Tehran North Branch, Islamic Azad University, Tehran,Iran
2- Associate prof faculty of Food Science and Tecnology,Science and Research Branch, Islamic Azad University, Tehran,Iran , ebhoseini@yahoo.com
3- Associate prof faculty of Food Science and Tecnology,Tehran North Branch, Islamic Azad University, Tehran,Iran
Abstract:   (1478 Views)
Results showed the best result in color evaluation after the control sample was in the treatment containing 5% extracts. The taste of the treatments was favorable for the consumer until the third day, and the best result was observed in treatments containing a 3% aqueous extract of the third day, and over time the taste quality index dropped significantly. There was a significant difference between groups and treatments in terms of B-index. Among the treatments, the sample containing chitosan was the highest on the third day and then the 5% extract was the best treatment. From the perspective of the overall acceptance of a 5% apple aqueous extract and an apple aqueous extract of 3%, on the 6th day, the best results were obtained in the overall acceptance analysis. In the tissue analysis, according to Kruskal Wallis test, the treatments showed a significant difference, 5% and 3% water extract was the best on the sixth day, respectively. Regarding the basic pH properties of rainbow trout fillets in this study, in all treatments, it was approximately 6.85%. The process of pH changes during 6 days of storage of trout fillets was obtained. The highest pH was observed on day 3 and in the treatment containing alcoholic extract was 3% and the lowest pH was on the sixth day. The TBA of rainbow trout fillets in this study was almost 0.03 0.02 0.02 for all treatments.
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Article Type: Original Research | Subject: food industry engineering
Received: 2018/12/2 | Accepted: 2019/06/16 | Published: 2020/12/30

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