Effects of Mentha longifolia Extract on theTextural Properties of Rainbow Trout (Oncorhynchus mykiss) during refrigeration (4±1°C)

Subject Areas : Journal of Animal Biology

mohadeseh heydari ¹ (Fisheries, Faculty of Animal Sciences and Fisheries, Sari University of Agricultural Sciences and Natural Resources, Iran)
Seyed Ali Jafarpour ² (Department of Fisheries, Faculty of Animal Science and Fisheries, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran)
Farid Firouzbakhsh ³ (Department of Fisheries, Faculty of Animal Science and Fisheries, Sari University of Agricultural Sciences and Natural Resources, Sari, Iran)

Received: 2024-03-04 Accepted : 2024-06-09 Published : 2024-08-06

Keywords: Mentha longifolia, Rainbow trout, Textural Properties, Storage time,

Abstract :

Fish are highly perishable and to prevent or delay their spoilage, it is necessary to use preservatives during storage. The purpose of this study was to investigate the effect of the hydro-alcoholic extract of Mentha longifolia as a natural preservative on increasing the shelf life of rainbow trout fillets stored at 4 ± 1°C. For this purpose, 240 rainbow trout (Oncorhynchus mykiss) (50.48±0.43 g) were fed for 4 consecutive months in a randomized design including 4 treatments and 3 replications for each treatment. The treatments included an experimental base diet (control group) and levels of 1, 2, and 3 g/kg diet for Mentha longifolia extract. At the end of 4 months, rainbow trout fillets were kept at 4±1 degrees Celsius for 21 days. On the zero, 7th, 14th, and 21st days of the experiment, the results showed that the yellowness and redness of the fillets are influenced by the natural color of the hydroalcoholic extract of oregano. The highest brightness and whiteness were observed in the control group compared to the samples treated with plant extract (p < 0.05). The highest hardness and elasticity, the lowest adhesive force and the maximum adhesive force index were observed in fish fillets fed with 0.2 and 0.3 percent Mentha longifolia. Therefore, the results of the study showed that the diet containing Mentha longifolia extract can be used as a natural preservative to increase the shelf life of trout fillets.

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