mohammad javad Pirouzbakht; Saeed Khanzadi; Davar Shahsavani; Hasan Baghishani
Abstract
Oxidation is one of the most harmful chemical processes that affect the properties of food and health of consumers. The aim of this study was to determine the process of changes in the biomarkers of meat oxidation in trout during storage at 4°C as well as comparing these treatments with similar ones ...
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Oxidation is one of the most harmful chemical processes that affect the properties of food and health of consumers. The aim of this study was to determine the process of changes in the biomarkers of meat oxidation in trout during storage at 4°C as well as comparing these treatments with similar ones on the market. For this purpose the samples of trout (n=15) collected and maintained at 4°C for 96 hours and their MDA and carbonyl groups were measured every 24 hours (0, 24, 48, 72 and 96 hours). Also, the same samples (n=30) were taken from the markets to measure those parameters. MDA levels in trout increased significantly from the initial value of 0.117 μmol/gw (in time of catch) to 0.189 μmol/gw within 96 hours (P<0.05). The amount of carbonyl groups in the salmon increased significantly from initial value of 1463.72 nmol/gw to 1756.19 nmol/gw within the 96 hours. MDA level of market trout was 0.17032 μmol/gw and did not show a significant difference with the samples collected and maintained for 72 hours. The amount of carbonyl groups in the trout of the market was 1551.15 nmol/gw and there was no significant difference with the treated samples during 48 and 72 hours. A Significant increase in the level of malondialdehyde and carbonyl groups of meat indicate an increase in the oxidation of lipids and proteins during storage at 4°C.
