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Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage

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Abstract

In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12 days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE. Fish icing with 0.3% PHE could considerably retard the oxidative and hydrolytic rancidity. In addition, it had significant effect on prevention of pH increase and production of volatile basic nitrogen during 12 days storage. PHE could diminish histamine accumulation in fish muscle and improve safety of rainbow trout. Consequently, PHE could have potential of application in icing medium for preservation of fish quality especially fatty ones.

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Acknowledgements

The authors would like to acknowledge the Scientific Association of Isfahan University of Technology for financial support of this research.

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111, Iran

    Fatemeh Sadat Nazeri, Nafiseh Soltanizadeh, Sayed Amir Hossein Goli & Sheida Mazaheri

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  1. Fatemeh Sadat Nazeri
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  2. Nafiseh Soltanizadeh
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  3. Sayed Amir Hossein Goli
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  4. Sheida Mazaheri
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Correspondence to Nafiseh Soltanizadeh.

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Nazeri, F.S., Soltanizadeh, N., Goli, S.A.H. et al. Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage. J Food Sci Technol 55, 449–456 (2018). https://doi.org/10.1007/s13197-017-2797-z

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  • DOI: https://doi.org/10.1007/s13197-017-2797-z

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