Effect of rosemary extract and vitamin e on lipid peroxidation and the quality during chilling and frozen storage of fried Nile tilapia fillets (Oreochromis niloticus)

2021 ◽  
Vol 3 (5) ◽  
pp. 01-03
Author(s):  
Ibrahim Mohamed

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E Conclusion: The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

2021 ◽  
Vol 7 (1) ◽  
pp. 1-8
Author(s):  
Ibrahim Fouad ◽  
Mohamed Madi ◽  
Sabah Lamlom ◽  
Idress Attitalla

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.)  0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3%  on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E. Conclusion, The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.


2001 ◽  
Vol 72 (3) ◽  
pp. 529-534 ◽  
Author(s):  
S. Y. Shiau ◽  
L. F. Shiau

AbstractA 10-week feeding trial was conducted to re-evaluate the level of dietary vitamin E (DL- α-tocopheryl acetate) that was adequate for juvenile tilapia Oreochromis niloticus ✕ O. aureus given diets containing two dietary lipid concentrations. Purified diets with eight levels of vitamin E (0, 25, 50, 75, 100, 150, 200, 400 mg/kg diet) at either 50 or 120 g lipid per kg were each given to three replicate groups of tilapia (mean weight: 0·69 (s.e.0·02) g) reared in a closed, recirculating system. Food efficiency and protein deposition were significantly (P < 0·05) higher in fish given 50 mg vitamin E per kg diet and 75 mg/kg diet in the 50 and 120 g lipid per kg groups respectively, compared with fish given the unsupplemented control diet. Mortality of fish was not affected by dietary treatment. Weight gain and liver microsomal ascorbic acid-stimulated lipid peroxidation data analysed by broken-line regression indicated that the optimum dietary vitamin E requirements in juvenile tilapia are 42 to 44 mg vitamin E per kg and 60 to 66 mg vitamin E per kg in 50 and 120 g lipid per kg diets, respectively.


2013 ◽  
Vol 34 (6) ◽  
pp. 1470-1475 ◽  
Author(s):  
Xue-Lian Tang ◽  
Min-Jun Xu ◽  
Zhi-Hua Li ◽  
Qing Pan ◽  
Jing-Hua Fu

Aquaculture ◽  
2021 ◽  
Vol 541 ◽  
pp. 736804
Author(s):  
Shaimaa A.A. Ahmed ◽  
Rowida E. Ibrahim ◽  
Khaled Yehia Farroh ◽  
Amr A. Moustafa ◽  
Naif A. Al-Gabri ◽  
...  

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