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KMID : 1007520200290020207
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Food Science and Biotechnology
2020 Volume.29 No. 2 p.207 ~ p.216
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The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features
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Bazargani-Gilani Behnaz
Pajohi-Alamoti Mohammadreza
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Abstract
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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 (p?
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KEYWORD
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Resveratrol, Sodium alginate coating, Rainbow trout fillet, Strong alternative, Synthetic antioxidants
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