Alginate based active edible coating effectiveness in shelf-life enhancement of hot smoked rainbow trout


Erkan N. , Yesiltas M.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, cilt.67, sa.2, ss.54-58, 2016 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası: 67 Konu: 2
  • Basım Tarihi: 2016
  • Doi Numarası: 10.2376/0003-925x-67-54
  • Dergi Adı: JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
  • Sayfa Sayıları: ss.54-58

Özet

Alginate based active edible coating have significant potential to develop packaging films and coatings for shelf-life extension of seafood products. In this study hot smoked rainbow trout fillets were separated into two groups: uncoated trout fillet (C) and coated with alginate based active edible materials containing 1 % thyme oil (w/w). The effect of alginate coating enriched with thyme oil on the quality of smoked rainbow trout fillets during refrigerated storage (2 +/- 1 degrees C) over a period of 7 weeks was evaluated. Hot smoked trout fillets were analysed for microbiological (mesophilic aerobic, psychrotrophic, anaerobic bacteria count, mould and yeast, Clostridium spp.) and chemical (Total volatile basic nitrogen, trimethylamine nitrogen and tiobarbituric acid index values) characteristics. This study demonstrates the effectiveness of edible active alginate coating in preserving hot smoked trout fillets from lipid oxidation and microbial growth.