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

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 degrees 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.