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  • Citric acid  (4)
  • 1
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    Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets (2018)
    Details
    Publication Date: 2021-05-19
    Description: This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solution (0.5 %) and citric acid solution (0.5 %) were considered as treatments. Rancidity development was measured by several biochemical indicators including Free Fatty Acids, Peroxide values and Thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid (FFA), primary and secondary oxidation products of control samples were significantly higher than those in other treatments (p〈0.05). Also, expressible moisture and pH value of treated samples were significantly lower than those in control (p〈0.05). However both antioxidants (AA and CA) extended shelf life of frozen fillets but rancidity development in CA treated samples was higher than other samples during storage. Results showed that all three treatments had significant effect on delaying lipid oxidation (p〈0.05) but usage of AA and vacuum packaging had the best effect on delaying lipid oxidation and increasing shelf-life of fillets (p〈0.05) . Thus the employment of AA and vacuum packaging alone or in combination with other protective strategies is recommended.
    Description: Published
    Keywords: Persian sturgeon ; Antioxidant ; Citric acid ; Ascorbic acid ; Vacuum packaging ; Rancidity
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.279-292
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  • 2
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    Inhibitory effect of citric acid on rancidity of frozen catfish (Silurus glanis)fillets (2018)
    Details
    Publication Date: 2021-05-19
    Description: The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and flesh appearance). The CA treatment led to some lower free fatty acids (6.43% oleic acid in total lipid at month 6), peroxides (7.98meq oxygen/kg lipids, at month 6) and secondary compounds formation (2.16mg malondialdehyde/kg fish sample). Lower peroxide, thiobarbituric acid-reactive substance (TBA), free fatty acids (during 0,3 and 6 months frozen storage), and expressible moisture (month 6) values were obtained from CA-treated fish fillets than the untreated (blank control) ones (p〈0.05).
    Description: Published
    Keywords: Silurus glanis ; Catfish ; Lipid oxidation ; Citric acid ; Shelf life ; Gorgan
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.215-228
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  • 3
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    Inhibitory effect of citric acid on rancidity of frozen catfish (Silurus glanis)fillets (2021)
    In:  http://aquaticcommons.org/id/eprint/22325 | 18721 | 2018-03-21 03:21:16 | 22325 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-03
    Description: The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and flesh appearance). The CA treatment led to some lower free fatty acids (6.43% oleic acid in total lipid at month 6), peroxides (7.98meq oxygen/kg lipids, at month 6) and secondary compounds formation (2.16mg malondialdehyde/kg fish sample). Lower peroxide, thiobarbituric acid-reactive substance (TBA), free fatty acids (during 0,3 and 6 months frozen storage), and expressible moisture (month 6) values were obtained from CA-treated fish fillets than the untreated (blank control) ones (P〈0.05).
    Keywords: Biology ; Chemistry ; Fisheries ; Catfish ; Lipid oxidation ; Citric acid ; Shelf life ; Silurus glanis ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 215-228
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  • 4
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    Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets (2021)
    In:  http://aquaticcommons.org/id/eprint/22374 | 18721 | 2018-03-30 22:24:56 | 22374 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-04
    Description: This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solution (0.5 %) and citric acid solution (0.5 %) were considered as treatments. Rancidity development was measured by several biochemical indicators including Free Fatty Acids, Peroxide values and Thiobarbituric acid. Also pH, expressible moisture and sensory properties were measured during 6 months storage. Results showed that free fatty acid (FFA), primary and secondary oxidation products of control samples were significantly higher than those in other treatments (p〈0.05). Also, expressible moisture and pH value of treated samples were significantly lower than those in control (p〈0.05). However both antioxidants (AA and CA) extended shelf life of frozen fillets but rancidity development in CA treated samples was higher than other samples during storage. Results showed that all three treatments had significant effect on delaying lipid oxidation (p〈0.05) but usage of AA and vacuum packaging had the best effect on delaying lipid oxidation and increasing shelf-life of fillets (p〈0.05) . Thus the employment of AA and vacuum packaging alone or in combination with other protective strategies is recommended.
    Keywords: Chemistry ; Fisheries ; Persian sturgeon ; Antioxidant ; Citric acid ; Ascorbic acid ; Vacuum packaging ; Rancidity ; Acipenser persicus ; fillet ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 279-292
    Location Call Number Expected Availability
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    PAPER (OA)
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