تاثیر ویتامینهاي مختلف بر ترکیبات تقریبی فیله ماهی گیش در طول سه ماه نگهداري در یخچال با (Carangoides fulvoguttatus) دماي 6 درجه سانتی گراد

The storage of fish in the refrigerator reduces the speed of enzymatic and chemical activities and the activity of microorganisms, but due to the inability of the refrigerator temperature to reduce the temperature of the fish, adverse changes such as oxidation and fatty hydrolysis will be done. This study carried out on the effects of vitamins C, AD3E, and mixed vitamin C and AD3E on the shelf life of Carangoides fulvoguttatus fish fillets during three-months period in a refrigerator at 6 °C. For this purpose, a fish piece with a weight of 2381 gr was provided from Behbahan city market and was transferred with ice cover to the Fisheries Laboratory of Khatam-Al-Anbia University of Technology in Behbahan. After separating the scales, weaning and scrubbing, the fillets were separated and stored in a 90 gr packages in refrigerator at 6 °C for 3 months. Some fish samples were also tested freshly. The experiments included measurements of fat, protein, ash, moisture, energy and acidity. Based on the results, the highest percentage of protein belonged to the sample containing vitamin C. The highest fat percentage was observed in control treatment with 12.19% and then in treatment AD3E with 9.9%. The moisture content of the experimental treatments was also significantly higher than the control sample. Therefore, it can be concluded that vitamin C, as well as AD3E solution, preserved the nutritional value of fish fillet during the storage period in the refrigerator [ABSTRACT FROM AUTHOR]