Volume 18, Issue 1 (Spring 2026)
3 2026, 18(1): 40-50 |
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Mahallati N, Mooraki N, Khoshkhoo Z. The effect of Alcoholic Gracilaria Salicornia extract on the Stability and chemical Salmon trout Burger (Oncorhynchus Mykiss) during storage at refrigerator temperature (4 oc). 3 2026; 18 (1) :40-50
URL: http://jmb.ahvaz.iau.ir/article-1-1097-en.html
URL: http://jmb.ahvaz.iau.ir/article-1-1097-en.html
Department of Fisheries Science, NT. C., Islamic Azad University, Tehran, Iran.
Abstract: (21 Views)
Fish and its products, due to their high nutritional value, high moisture content, and highly unstable unsaturated fatty acids, require methods to maintain quality, and the use of antioxidant and preservative properties of plant and natural extracts in increasing the shelf life of fishery products is considered a very important advantage and can be considered a very suitable alternative to chemical preservatives. The use of the preservative properties of the alcoholic extract of the algae Gracilaria salicornia species, which was found to have antioxidant properties equal to 43.55% of DPPH radical scavenging activity, was one of the objectives of this research. In this study, the alcoholic extract of algae after extraction and purification was used in the salmon burger formula with two concentrations of 1 and 3%. After processing and packaging, the samples were stored in a refrigerator at 4 degrees Celsius and were subjected to chemical evaluation (Fatty acid profile changes, TVB-N) and sensory evaluation using the 9-point hedonic method with 90 evaluators at intervals of 0, 3, 6 and 9 days after production. After collecting data and performing statistical analysis using SPSS-17 software, and comparing the means using one-way analysis of variance. The final results showed that the treatment using 3% of the alcoholic extract of algae received the highest score in terms of sensory characteristics, which was significantly confirmed by the results of the measurement of total volatile nitrogenous bases (p<0.05). The total content of omega-3 fatty acids was reported to be higher than omega-6. The most important fatty acids identified were palmitic, vaccenic, and linoleic, with saturated fatty acids dominating over unsaturated fatty acids.
Type of Study: Research |
Subject:
Special
Received: 2026/02/3 | Accepted: 2026/05/29 | Published: 2026/05/29
Received: 2026/02/3 | Accepted: 2026/05/29 | Published: 2026/05/29
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