Effect of intramuscular injection of vitamin E on rainbow trout preservation during storage refrigerator (4±1° C)

One of the most important problems of fish is the short shelf lifebecause of the high unsaturated fatty acids. So, with the help of antioxidant compounds can be increased shelf life of fish. The aim of this study was to investigate the effect of vitamin E as a natural antioxidant to increase shelf life of rainbow trout fillet during storage at refrigerator temperature (4±1 0C). Treatments were including treatment 1 (control), treatment 2 (intramuscular injection of 1% vitamin E) and treatment 3 (intramuscular injection of 3% vitamin E). After 24 hours of injection, fishes caught, then were fillet and kept at refrigerator temperature. In a period of 16 days, Chemical (TVB-N, FFA, TBA and PV), microbial tests (TVC) and sensory analysis were performed. Fat oxidation in all three treatments showed significant differences (05/ 0˂P)... .