The Effect of Two-Component Coating of Sodium Caseinate and Marjoram Extract on Fat and Oxidative Degradation Indices of Silver Carp (Hypophthalmichthys molitrix) at Refrigerator Temperature

The present study was conducted to investigate the possibility of using two-component oral coating of sodium caseinate and marjoram extract on fat and oxidative corrosive indices of silver fish at refrigerator temperature. These coatings included: coating with sodium caseinate and marjoram extract with dilution of 1 and 2% and non-extracted sodium caseinate. In order to investigate the effect of coatings, a group was considered as control and non-coating treatment. Fish fillets are immersed in the prepared solution for each treatment and then at room temperature to make the coating appropriate on them. The measurement of chemical parameters of FFA, TVN, TBA, PV and FAT was performed on zero, five and fifteen days. Based on the data obtained in FFA values, there was no significant difference in the zero day between treatments. But in the fifth, tenth and fifteenth days, there was a significant difference between treatments (p < 0.05). For TVN values, there was no significant difference in zero day between treatments, but in the fifth and fifteenth days, there was a significant difference between treatments (p < 0.05). For TBA values, there was no significant difference in the zero day between treatments, but this difference was significantly observed on the fifth, tenth and fifteenth days between treatments (p < 0.05). Also, there was no significant difference in the zero day for PV values. During the fifth, tenth and fifteenth days, there was a significant difference between treatments (p < 0.05). Based on data, this process was repeated for FAT values.