Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid

• Main Authors: Rostamzad, Haniyeh, Shabanpour, Bahareh, Shabani, Ali Mohammad, Shahiri, Hoda
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: 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; http://psasir.upm.edu.my/id/eprint/40718/; http://www.ifrj.upm.edu.my/18%20%2801%29%202011/%2811%29%20IFRJ-2010-036%20Rostamzad%20Iran%5B1%5D.pdf

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.