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Rostamzad, H., Shabanpoor, B., Shabani, A., Kashani Nejad, M. (2009). Vacuum packaging and its effect on lipid oxidative and hydrolytic spoiling indices in frozen Persian sturgeon fillets during 6 month storage at -18. , 22(2), 29-34. doi: 10.22092/vj.2009.101183
H Rostamzad; B Shabanpoor; A Shabani; M Kashani Nejad. "Vacuum packaging and its effect on lipid oxidative and hydrolytic spoiling indices in frozen Persian sturgeon fillets during 6 month storage at -18". , 22, 2, 2009, 29-34. doi: 10.22092/vj.2009.101183
Rostamzad, H., Shabanpoor, B., Shabani, A., Kashani Nejad, M. (2009). 'Vacuum packaging and its effect on lipid oxidative and hydrolytic spoiling indices in frozen Persian sturgeon fillets during 6 month storage at -18', , 22(2), pp. 29-34. doi: 10.22092/vj.2009.101183
Rostamzad, H., Shabanpoor, B., Shabani, A., Kashani Nejad, M. Vacuum packaging and its effect on lipid oxidative and hydrolytic spoiling indices in frozen Persian sturgeon fillets during 6 month storage at -18. , 2009; 22(2): 29-34. doi: 10.22092/vj.2009.101183

Vacuum packaging and its effect on lipid oxidative and hydrolytic spoiling indices in frozen Persian sturgeon fillets during 6 month storage at -18

تحقیقات دامپزشکی و فرآورده‌های بیولوژیک
Article 5, Volume 22, Issue 2, June 2009, Pages 29-34    PDF (254.65 K)
Document Type: Full Research Paper
DOI: 10.22092/vj.2009.101183
Authors
H Rostamzad* 1; B Shabanpoor; A Shabani; M Kashani Nejad2
1Msc Student Department of Fishery. Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
2Associate Professor of Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
Abstract
Persian sturgeon (Acipenser persicus) is one of the most important fish in Caspian sea and demand for its fillets is considerable, study to improve the packaging and protect their quality during storage is necessary. In this study Persian sturgeon fillets were packed under 30% vacuum then freezed and effect of this packaging method on decreasing and delaying lipid rancidity was studied by measuring factors such as Free fatty acids (FFA), Peroxide value (PV), tiobarbituric acid (TBA) test, pH and Exposed water assessments. In the 6th month of storage rate of FFA of the control was threefold higher than vacuum packaging treatment and the measure PV and TBA of the control was approximate double vacuum packaging treatment. The results indicate that vacuum packaging treatment, in all measuring factors had significant differences with the control (p<0.05). Thus vacuum packaging preserves quality of product during storage.
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