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March 2026 (published: 17.03.2026)
Number 1(67)
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Effect of dihydroquercetin on the quality and shelf life of light-salted trout during refrigerated storage
Vasilevskaya Irina А., Eliseeva S.A.
Keywords: food technology; fish preservation technology; injection; dihydroquercetin; light-salted trout; oxidative stability; quality indicators; extension of shelf life
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Effect of dihydroquercetin on the quality and shelf life of light-salted trout during refrigerated storage
The paper presents the results of a comprehensive study aimed at increasing the oxidative stability and preservation of light-salted trout (Oncorhynchus mykiss) from aquaculture through the use of a natural antioxidant – dihydroquercetin (DHA). Controlled injection of a salt mixture was used as an innovative technological technique. Three samples were studied with the addition of DHA at concentrations of 0.01, 0.02, and 0.03% of the fillet weight in comparison with a control sample prepared according to the basic recipe. All samples in vacuum packaging were stored at a temperature of 2–4℃for 40 days. During the research, systematic monitoring of biochemical, physico-chemical, and organoleptic parameters was carried out. It has been established that DHA has a powerful dose-dependent inhibitory effect on all stages of oxidative lipid degradation. By the 40th day of storage in the E3 sample (0.03% DHA), compared with the control, the peroxide value was 31.9% lower (7.24 versus 10.63 mmol O₂/kg), the content of secondary oxidation products (TBA-active substances) was 68.6% lower (2.86 versus 9.12 mg MDA/kg), and the total antioxidant activity remained at a level 6.1 times higher than the control level. Due to the antiradical and chelating activity of DHA, the experimental samples were characterized by a stable pH value (6.08–6.12 vs. 5.53) and increased moisture retention. The organoleptic evaluation confirmed that the use of DHA at a concentration of 0.02–0.03% allows maintaining high sensory characteristics of the product (taste, odor, consistency, and color) throughout the entire 40-day shelf life, with an overall score of 4.2–4.4 points versus 2.9 points for unsuitable controls. The results of the work scientifically substantiate the expediency and high efficiency of using dihydroquercetin at a concentration of 0.02% by weight of raw materials in the production technology of light-salted trout by injection as an environmentally friendly solution for significantly extending the shelf life of delicatessen fish products.
Keywords: food technology; fish preservation technology; injection; dihydroquercetin; light-salted trout; oxidative stability; quality indicators; extension of shelf life
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License