The Effect of Taxifolin and Arabinogalactan Premixed with Dihydroquercetin on the Storage Quality of Fish Soup Prepared from Brook Trout (Salvelinus fontinalis, Mitchill, 1814)

KÖSE S., TUFAN B., Pompe M., Veber M., Koçar D.

Journal of Aquatic Food Product Technology, 2025 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Publication Date: 2025
  • Doi Number: 10.1080/10498850.2025.2467414
  • Journal Name: Journal of Aquatic Food Product Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: Brook trout, fish soup, Lavitol V, shelf life, taxifolin
  • Karadeniz Technical University Affiliated: Yes

Abstract

This study investigates the effect of taxifolin and arabinogalactan premixed with dihydroquercetin (Lavitol V) at different concentrations on the quality changes of trout soup at 4 ± 1°C for 31 days. Shelf life studies included physiochemical, sensory, and microbiological quality measures. The shelf lives of the fish soups were extended for 2–4 and 7–10 days with taxifolin and Lavitol V, respectively, with significant variations (p < 0.05), the longest shelf life corresponding to Lavitol V for 31 days. The highest TBA and TVB-N were obtained for the control as 3.72 mg MA/kg and 11.21 mg/100 g, respectively. Therefore, Lavitol V has a good potential for future applications in seafood preservation.