The Use of Dietary Enrichment with Lemon Pomace Powder for the Prevention of Lipid and Protein Oxidation in Carp during Storage at Refrigerator
Message:
Abstract:
The aim of this study was to evaluate the effect of dietary enrichment with lemon pomace powder on lipid and protein oxidation of carp fillets during storage at refrigerator. Group 1 of carps as control group was fed with basic diet and groups 2, 3 and 4 were fed with 1.5, 3 and 5% lemon pomace powders, respectively. After the end of the study (4 weeks), 10 fish from each group were randomly captured and stored at 4 °C for 3 days. At the capture time and during storage times, 24, 48 and 72 hours at refrigerator, lipid and protein oxidation parameters of the muscle were evaluated. The results indicated a significant difference in the mentioned indices in group 4 compared to other groups (P<0.05). Therefore, a diet containing 5% lemon pomace powder is suggested as a natural antioxidant in carp diet to improve the oxidative status and increase the shelf life of the fillet during storage at 4 °C.
Article Type:
Research/Original Article
Language:
Persian
Published:
Journal of Research and Innovation in Food Science and Technology, Volume:8 Issue:2, 2019
Pages:
201 - 212
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