Title : Investigation of Oncorhynchus mykiss deep immersion in resveratrol suspension before fishing on the level of meat malondialdehyde during refrigerated storage
Abstract:
Rainbow trout is one of the most important species of farmed fish in Iran, due to the presence of protein, essential fatty acids, minerals and vitamins, a valuable contribution to human food supply. It is very important that we can prevent for rapid oxidation of this flesh. Resveratrol is a fat-soluble compound and has been shown to have good effects on oxidative damage and oxidative stress. In this study, its antioxidant activity in rainbow trout meat during storage at 4.c was investigated. For this experiment, 18 fish with an average weight 180 g were randomly selected and divided into three groups. The treatment groups were immersed 3 and 30 minutes in concentration 0.5 gr/L resveratrol suspensions. After catching and cutting off the head and peeling and emptying the abdomencavity, the samples were transferred to the refrigerator (4°C). On the seventh and fourteenth days, malondialdehyde (MDA) level was measured. The results showed that MDA level in the treatments group 3Min and treatments group 30Min were significantly different from the control group (p<0.05).The MDA level in treatment group 3Min on the seventh and fourteenth days of during refrigerated is lower than treatment group 30Min, but it is only significantly different in 14 day (p<0.05). Therefore, we can be said that resveratrol has a better effect in lower dose on reducing the MDA in rainbow trout during the storage period. The MDA levels of treatment group 3 in the 7th and 14th days were much less than control and treatments group 30. Therefore, it can be concluded that resveratrol can be effective in decreasing the MDA of rainbow trout meat and consequently, meat survival in long time. Keywords: Rainbow trout, Resveratrol, Malondialdehyde, Meat, antioxidant activity
