Investigating- Increase the shelf life of fish with Edible Alginate sodium-Based Film containing α-tocopherol

Fish is known as a perishable food because of its high amounts of polyunsaturated fatty acids and High quality protein. Accordingly, Edible coatings are used to delay spoilage and increase the shelf life of fish.
The aim of this study is, using sodium alginate containing alpha-tocopherol antioxidant in order to increase the shelf life of rainbow trout fillet at refrigerator temperature (2 ± 4 °C). In this study, trout fillets, first, were set in 6 orders including: treatments including control treatment, treatment with sodium alginate coating without alpha-tocopherol, treatment with sodium alginate coating containing 0.5%,1%,1.5% and 3% alpha-tocopherol, then stored at refrigerator temperature for 16 days in 6.These parameters were measured periodically (every 4 days): peroxide, free fatty acids, TBA and TVB-N. Statistical results demonstrated an increase in all value during storage time, and increasing trend in the control treatment slope was higher than other treatments. The lowest PV and TVB-N and TBA levels were observed in the treatment with sodium alginate coating containing 3% alpha-tocopherol. The treatment with sodium alginate coating containing 1.5% alpha-tocopherol had the lowest levels at the end of the storage time. According to the results of the present study, sodium alginate coating containing alpha-tocopherol reduces oxidation process in rainbow trout fillets stored in the refrigerator.