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 so crucial that we can prevent the 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 300±5 g were randomly selected and divided into three groups. The treatment groups were immersed for 3 and 30 minutes in the concentration 0.5 g/l resveratrol suspensions. After catching and cutting off the head and peeling and emptying the abdomen ncavity, 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 levels in the treatment group 3Min and treatment group 30Min were significantly different from the control group (p<0.05). The MDA levels in treatment group 3Min on the seventh and fourteenth days of during refrigeration were lower than treatment group 30Min, but it is only significantly different in 14 day (p<0.05). Therefore, we can say that resveratrol has a better effect in lower doses on reducing the MDA in rainbow trout during the storage period. The MDA level of treatment groups 3, 7 and 14 day was much less than control and the treatments group 30. As the evaluation of these results, it can be concluded that resveratrol can be less effective in decreasing the MDA in rainbow trout meat and, consequently, meat survival for a long time.

Keywords: