Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid
The effect of ascorbic acid (AA) soaking treatments on the rancidity development in Persian sturgeon (Acipenser persicus) fillets during frozen storage was studied. Rancidity development was measured by several biochemical indicators including free fatty acids, peroxide values and thiobarbituric aci...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/40718/ http://psasir.upm.edu.my/id/eprint/40718/1/Enhancement%20of%20the%20storage%20quality%20of%20frozen%20Persian%20sturgeon%20fillets%20by%20using%20of%20ascorbic%20acid.pdf |
| _version_ | 1848849505572618240 |
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| author | Rostamzad, Haniyeh Shabanpour, Bahareh Shabani, Ali Mohammad Shahiri, Hoda |
| author_facet | Rostamzad, Haniyeh Shabanpour, Bahareh Shabani, Ali Mohammad Shahiri, Hoda |
| author_sort | Rostamzad, Haniyeh |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of ascorbic acid (AA) soaking treatments on the rancidity development in Persian sturgeon (Acipenser persicus) fillets during frozen storage was studied. Rancidity development was measured by several biochemical indicators including free fatty acids, peroxide values and thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid, primary and secondary oxidation products, expressible moisture and pH value of AA-treated samples were significantly lower than those in control samples(p<0.05). Results indicate that AA was effective in reduce lipid oxidation of Persian sturgeon fillets and delayed lipid oxidation in frozen fillets. Thus the employment of AA alone or in combination with other protective strategies is recommended. |
| first_indexed | 2025-11-15T09:51:28Z |
| format | Article |
| id | upm-40718 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:51:28Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-407182015-11-27T04:21:27Z http://psasir.upm.edu.my/id/eprint/40718/ Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid Rostamzad, Haniyeh Shabanpour, Bahareh Shabani, Ali Mohammad Shahiri, Hoda The effect of ascorbic acid (AA) soaking treatments on the rancidity development in Persian sturgeon (Acipenser persicus) fillets during frozen storage was studied. Rancidity development was measured by several biochemical indicators including free fatty acids, peroxide values and thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid, primary and secondary oxidation products, expressible moisture and pH value of AA-treated samples were significantly lower than those in control samples(p<0.05). Results indicate that AA was effective in reduce lipid oxidation of Persian sturgeon fillets and delayed lipid oxidation in frozen fillets. Thus the employment of AA alone or in combination with other protective strategies is recommended. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/40718/1/Enhancement%20of%20the%20storage%20quality%20of%20frozen%20Persian%20sturgeon%20fillets%20by%20using%20of%20ascorbic%20acid.pdf Rostamzad, Haniyeh and Shabanpour, Bahareh and Shabani, Ali Mohammad and Shahiri, Hoda (2011) Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. International Food Research Journal, 18 (1). pp. 109-116. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/18%20%2801%29%202011/%2811%29%20IFRJ-2010-036%20Rostamzad%20Iran%5B1%5D.pdf |
| spellingShingle | Rostamzad, Haniyeh Shabanpour, Bahareh Shabani, Ali Mohammad Shahiri, Hoda Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid |
| title | Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid |
| title_full | Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid |
| title_fullStr | Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid |
| title_full_unstemmed | Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid |
| title_short | Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid |
| title_sort | enhancement of the storage quality of frozen persian sturgeon fillets by using of ascorbic acid |
| url | http://psasir.upm.edu.my/id/eprint/40718/ http://psasir.upm.edu.my/id/eprint/40718/ http://psasir.upm.edu.my/id/eprint/40718/1/Enhancement%20of%20the%20storage%20quality%20of%20frozen%20Persian%20sturgeon%20fillets%20by%20using%20of%20ascorbic%20acid.pdf |