The use of antioxidant compounds in fish nutrition and product preservation with emphasis on sturgeon

Document Type : Tarvij

Authors

1 International Sturgeon Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran

2 Iranian Fisheries Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran

Abstract

Antioxidants have various applications in the fisheries industry. These include adding them to fish diets to increase their shelf life, processing fish fillets and meat, etc. Antioxidants are chemicals matters that protect living organisms against the negative effects of free radicals, and are used to prevent oxidation problems in diets. An antioxidant molecule is able to slow down or prevent oxidation and is mainly used as a stress reducer in fish nutrition and also to prevent fat spoilage in fish diets. The term "antioxidant" is mainly used for two different groups of substances. Industrial chemicals that are added to food products to prevent oxidation, and natural chemicals found in body tissues and foods that have beneficial effects on health. Natural antioxidants are a broad group of compounds (such as oils, extracts, and vitamins A, C, E, etc.) that often belong to plants and are considered agricultural by-products. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and ethoxyquin (EQ) are used to control spoilage in food products. The use of synthetic antioxidants causes some liver disasters in some aquatic animals such as shrimp. While the use of natural antioxidants has not any harmful effects on growth and blood indices in fish. Adding the natural antioxidant olive oil at a rate of 3% of the diet in Acipenser persicus, and the synthetic antioxidant astaxanthin at a rate of 40 mg per kg of sturgeon diet was ordered. Adding butylhydroxytoluene (BHT) at a rate of 100 mg per kg of diet has been recommended in Acipenser persicus. The use of natural antioxidant ascorbic acid at a concentration of 0.5% has been suggested to increase the shelf life of vacuum-packed frozen Iranian sturgeon fillets. Due to the beneficial effects of natural antioxidants on fish and human health, it is better to use natural antioxidants as an alternative to synthetic antioxidants in the aquaculture industry, especially sturgeon.

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