This research aimed to determine the optimum glycerol concentration to be used in the production of chia mucilage-based edible film/coating. The experiment was performed using four different design groups (0%, 5%, and 10% glycerol). The effects of the glycerol concentrations used on the thickness, moisture content and water solubility of the films/coatings were evaluated. The study findings revealed that 1% glycerol concentration was more effective on the properties of the films.
Fish and fish products are important parts of the human diet, but microbial, chemical, and sensory deteriorations limit their shelf life. In recent studies, edible coatings and their use with plant extracts constituted one of the main procedures to extend the shelf life of fish and increase the sensory quality. In this study, the effect of chia coating containing 1% gojiberry extract on the sensory quality (color, odor, taste, general acceptibilty) of Oncorhynchus mykiss fish fillets during refrigerated storage was evaluated. The results revealed that the Chia mucilage (CM) and Chia mucilage + Gojiberry extract (CMG) coating of the fish fillets showed high acceptability in all sensory properties during storage. It can be concluded that the use of gojiberry extract with chia mucilage coating can improve the sensory quality for trout fillets for up to 18 days at 4˚C.
The present study was carried out to evaluate chia mucilage coating and goji berry extract as preservative agents in filleted trout during storage for 18 days at 4℃. The trout fillets were separated into four lots and applied the following treatments by immersion processing: I) Control (without coating), II) Chia (Ch), III) Chia + 1% Goji berry extract (Ch + 1GE), and IV) Chia + 2% Goji berry extract (Ch + 2GE), then stored for 18 days at 4°C. Results demonstrated that microbial growth was delayed in 2%GE containing chia coated group. In addition, the chia coated samples retarded the increase in the contents of TVB‐N, pH, and TBA during storage. In addition, shelf life of the samples stored at 4ºC was determined as 3 days in control group, 15 days in groups of coated with Ch and Ch+1%GE and 18 days in group of coated with Ch+2% GE.
Practical applications
Quality of rainbow trout fillets was keeped by edible coating formed from chia seed musilage With the prepared coatings were inhibed oxidation and microbial growht during fillet storage. A high shelf life was determined by the coatings formulated with 1% gojiberry extract and 2% gojiberry extract. Chia musilage coating may be an alternative to other coatings in the coating of meat and meat products.
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