one of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. this study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg-1 flesh) and subsequently s...

In recent years, application of nanotechnology in the food packaging industry has become more widespread and is progressively being commercialized. Adding nano-materials improves polymers` barrier properties for gases such as O2 and Co2, and increases UV rays barrier, mechanical strength, stiffness, stability, and heat resistance of the base polymer. In this study, low density polyethylene film...

Several species of fresh water fish including common carp (Cyprinus carpio), rohu (Labeo rohita), mrigal (Cirrhinus mrigala) and rainbow trout (Oncorhynchus mykiss) are being farmed in India in order to meet the increasing demand for fresh fish. Among the fresh water fishes, rainbow trout is farmed in many parts of India. Worldwide, farmed trout production is increasing. The demand for trout in...

The oilseed Camelina sativa was genetically engineered to produce eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) at levels similar fish oil (FO), which we tested as a lipid source in diets for rainbow trout. Three experimental were tested, FO control, low‐level transgenic camelina (LCO) diet (no with 12.5 g/kg camelina), high‐level (HCO) 130 g/kg camelina). Trout (initial weight 49.8 ± 1...

This study aims to examine the nutritional composition (amino acid and fatty acid) fillet color of commercially produced cultured fish Black Sea. All species [(sea bass (Dicentrarchus labrax), sea bream (Sparus aurata), turbot (Scophthalmus maximus), large rainbow trout (Oncorhynchus mykiss)] were collected from Sea’s aquaculture sites in 2020. Total amino values fillets listed as bream>...

One of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. This study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. Trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg-1 flesh) and subsequently s...

In recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. The aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. Fish fillets were immersed in marinades and stored at...

In this study rainbow trout (Oncorhynchus mykiss) fillets were vacuum packed, frozen and stored at -18°C and  the effect of this packaging method on proximate composition, fatty acids and amino acid profile and their changes compared to control conditions during 9 months of storage were studied. The results showed that 18 fatty acids were identified. The unsaturated fatty acid (UFA) were 56.77 ...

this study describes the effects of different stocking densities on texture/colour characteristics, protein content /amino acid and lipid content/fatty acid composition of rainbow trout fillet.stocking density was selected 5 (group a), 15 (group b), 25 (group c) kg fish m−3.tukey’s multiple comparison test showed insignificant differences between measured size/weight measurement and condition fac...

the purpose of this study was to evaluate the effects of scrophularia striata water extract on the quality and shelf life of the rainbow trout fillet during superchilled storage. fish samples were treated with 1% and 3% s. striata water extract and then stored at -2°c for 20 days. the samples were analyzed periodically for chemical, microbial and sensory characteristics. results indicated that ...