Comparison between the effects of α （比较α的影响）.pdf

Available online at Pelagia Research Library European Journal of Experimental Biology, 2014, 4(3):50-54 ISSN: 2248 –9215 CODEN (USA): EJEBAU Comparison between the effects of α-tocopherol and BHT on the lipid oxidation of Kilka fish *1 2 1 Roya Bagheri , Mohammad Ali Sahari and Peiman Ariaii 1Dept. of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran 2Dept. of Food Technology Collage of Agriculture, Tarbiat Modares University, Tehran, Iran _____________________________________________________________________________________________ ABSTRACT Three species of kilka (Clupeonella spp.) in the Caspian Sea have a high commercial value. In Iran it is use to produce canned, marinated packs and paste in making sausage and nugget. Kilka is a nutritious fish with high level of iron and considerable level of polyunsaturated fatty acids making it prone to auto-oxidation. The quality of kilka is the most important factor affects on its products, therefore antioxidants can be used during kilka handling and storage. Since consumers tend to choose products with natural additives, in this study the effects of α -tocopherol on the kilka fish oxidation is compared with BHT. Kilka was immerged in 0.1, 0.5 and 1 perecent w/v basis concentrations of α -tocopherol and BHT for 15 minutes, and then treated samples were packed separately and stored at 4ºC. The