The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator
نویسندگان
1 Assistant Professor, Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
2 MSc Student, Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
3 Professor, Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
4 Associate Professor, Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
doi
10.22101/JRIFST.2019.07.22.828چکیده
The aim of this study was to evaluate the effect of dietary enrichment with lemon pomace powder on lipid and protein oxidation of carp fillets during storage at refrigerator. Group 1 of carps as control group was fed with basic diet and groups 2, 3 and 4 were fed with 1.5, 3 and 5% lemon pomace powders, respectively. After the end of the study (4 weeks), 10 fish from each group were randomly captured and stored at 4 °C for 3 days. At the capture time and during storage times, 24, 48 and 72 hours at refrigerator, lipid and protein oxidation parameters of the muscle were evaluated. The results indicated a significant difference in the mentioned indices in group 4 compared to other groups (p < /em><0.05). Therefore, a diet containing 5% lemon pomace powder is suggested as a natural antioxidant in carp diet to improve the oxidative status and increase the shelf life of the fillet during storage at 4 °C.
