Evaluation of different edible film effect on rainbow trout fillet stability | ||
| شیلات | ||
| Article 3, Volume 69, Issue 4, March 2017, Pages 417-430 PDF (668.62 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22059/jfisheries.2017.63832 | ||
| Authors | ||
| Nasim MardMoradian1; Kaveh Rahmanifarah* 2; Seyed Masud Hoseini3; Baharak SehatNia4 | ||
| 1MSc.in Microbiology, Faculty of Biological Sciences & Tecnologies, Shahid Beheshti University, Tehran, Iran. | ||
| 2Assistant Professor, Department of Fisheries, Faculty of Natural Resources, Urmia University, Urmia, West Azerbaijan, Iran. | ||
| 3Associate Professor, Department of Microbiology, Faculty of Biological Sciences & Technologies, Shahid Beheshti University, Tehran, Iran. | ||
| 4PhD of Analytical Chemistry, Urmia Lake Research Institute, Urmia University, Urmia, Iran | ||
| Abstract | ||
| Fish meat is so perishable than other meat and during storage its quality decreased rapidly. The aim of this work was to evaluate the effect of chicken feet gelatin and carrageenan edible film with chitosan and cellulose nanoparticles on rainbow trout stability during refrigerator storage period. In present study edible film prepared with 2.5 and 5% extracted chicken feet gelatin and carrageenan. Edible film sprayed on fish fillet and their quality and stability during 16 days refrigerator storage evaluated. Results of this work depicted low antibacterial effect of gelatin 5% and carrageenan 5%. Bacterial count of Gelatin 2.5% at day 12 was 7.04 Log cfu/g and control treatment at day 8 was 7.17 Log cfu/g that were exceeded the limit. PH had decreasing and subsequently increasing trend (P<0.05). TBA factor showed increasing and subsequently decreasing trend in experimental group (P<0.05). Control group showed higher changes in moisture and fat content (P<0.05). Expressible moisture had correlation with trout fillet moisture (P<0.05). Sensorial analysis results depicted experimental group with edible film has better quality than control. Chicken feet gelatin and carrageenan in 5% could be applied to fish edible film but they do not have remarkable antibacterial properties. | ||
| Keywords | ||
| Edible film; Carrageenan; Chicken feet gelatin; Rainbow trout; stability | ||
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