Study of the sea cucumber extract (Holothuria leucospilota) on the chemical quality of fillets rainbow trout (Oncorhynchus mykiss) during refrigerated storage (1 ± 4 ° C)

In this study, the extract of sea cucumber species, Holothuria leucospilota was extracted and its effect studied on the chemical Quality Rainbow trout fillets packed in vacuum. Sea cucumber was extracted using methanol and various concentrations (0, 5/0, 1 and 2%) were prepared. Salmon fillets after soaking in the extracts were vacuum packed, chemical tests every 4 days included total volatile nitrogenous bases (TVB-N), thiobarbitoric acid (TBA) and pH was performed on the samples. The results showed that the samples treated with the extract of sea cucumber TVB-N levels were more than acceptable; this result could be due to the anti-bacterial extracts. TBA levels in all treatments from day 12 to the extent that it exceeds the amount of control samples than in samples treated with the extract. Increased acidity in some days and some days are reduced. However, pH control samples during storage of the samples treated with rosemary extract. The results showed that the separated species of sea cucumber extract has antibacterial properties, but only up to 12 days storage of fat to prevent corruption. The overall results of this research extracts 1% of sea cucumbers propose to keep rainbow trout fillets in the refrigerator.