Effect of edible coatings on the quality of frozen fish fillets

Date palm sap (Phoenix dactylifera L.), also known as "legmi", is a fresh juice extracted from date palm trees. The present study aimed to elucidate the effects of collection time (at the beginning of the tapping period and after seven days of collection) on the amino acid profile and physico-chemical properties of date palm sap from both male and female trees.Dry matter, protein, amino acid, and sugar profiles were determined using the Kjeldahl method, High-Performance Liquid Chromatography (HPLC), and High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection (HPAEC-PAD), respectively. Date palm sap from both male and female trees contained high levels of carbohydrates. HPLC analysis showed that this fraction was dominated by sucrose in the sap sample from female trees compared to that from male trees. Male date palm sap was noted to exhibit lower dry matter content than female date palm sap but higher protein, total polyphenol, ash, and amino acid contents. While the major essential amino acids in the sap from male trees consisted of valine and threonine, they were represented by lysine and phenylalanine in sap samples from female trees. Further, Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) analysis showed the presence of a proteinic band of 30 kDa only for the sap from male trees. Taken together, the sap from both male and female date palm trees had a number of properties that are highly valued by the functional food industry.

show abstract

“…Duncan's test was performed at the level of p ≤ 0.05 to determine significant differences between the values of the means (Kilincceker, 2009).…”

Section: Protein Profilementioning

confidence: 99%

Physico-chemical properties and amino acid profiles of sap from Tunisian date palm

Makhlouf-Gafsi

Mokni-Ghribi

Bchir

et al. 2016

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

show abstract

“…There is increased interest in using edible coatings from polysaccharide and protein for industrial application (Gennadios et al, 1997;Kilincceker and Kucukoner, 2007). Improvements in texture, colour, flavour and nutritional value are some of the advantages of edible coatings (Sanz et al, 2004;Kilincceker et al, 2009). Moreover, they are effective oil, moisture and oxygen barriers to protect fried products from the loss of critical factors determining the acceptability of the finished products (Mallikarjunan et al, 1997;Lee and Inglet, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…In particular, its gluten content plays an important role in the quality of deep fat fried product (Yusnita et al, 2007). Moreover, the hydrocolloids, such as methyl cellulose and gums, were used either as part of the coating ingredients or in the form of a film layer (Kilincceker et al, 2009;Maskat et al, 2005). Gums affect viscosity of batter, which is a key characteristic for the quality of coating .…”

Section: Introductionmentioning

confidence: 99%

“…Gums affect viscosity of batter, which is a key characteristic for the quality of coating . Adhesion performances of coating materials are related to viscosity of their solutions (Kilincceker et al, 2009). Gluten, zein, wheat and corn proteins are important in terms of functionality.…”

Section: Introductionmentioning

confidence: 99%

“…Gluten, zein, wheat and corn proteins are important in terms of functionality. They can contribute to gel properties which help to barrier formation on coated food surface Kilincceker et al, 2009 The coating process affects the sensory characteristics of the fried foods, which enhances consumer interest in them because of their crispy, crackly and brown crust with the tender and juicy inside (Baixauli et al, 2003;Lee and Inglet, 2007). Kilincceker et al (2009) reported that the sensory quality of the coated fillets was more desirable than that of the non-coated fillets.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Untitled

Kılınççeker¹,

Kurt²

2010

Turk. J. Fish. Aquat. Sci.

Self Cite

View full text Add to dashboard Cite

The effects of gluten:zein (30:70, 50:50, 70:30) as first coating, guar gum (0.2, 0.4, 0.6%) as second coating and wheat flour:corn flour (30:70, 50:50, 70:30) as a last coating on the sensory qualities of pearl mullet fillets were determined using response surface methodology. The increasing amount of gluten in the first coating increased L and whiteness values and decreased a values. Colour, appearance, and a values decreased with increased guar gum in the second coating. Increasing wheat flour in the last coating decreased b, colour and overall acceptability values. The differences in the amount of coating materials were not found to be significant (P>0.05) on odour, flavour and texture values.Keywords: Pearl mullet, fillet, coating, sensory quality. Farklı Kaplama Materyalleri ile Kaplanan İnci Kefali (Chalcalburnus tarichi) Filetolarının Duyusal Kalitesi Özetİnci kefali filetolarının duyusal kalitesi üzerinde yanıt yüzeyi metodolojisi kullanılarak, ilk kaplama olan gluten:zein (30:70, 50:50, 70:30)'nin, ikinci kaplama olan guar gamı (0,2, 0,4, 0,6%)'nın ve son kaplama olan buğday unu:mısır unu (30:70, 50:50, 70:30)'nun etkileri belirlendi. İlk kaplamada gluten miktarının artışı whiteness ve L değerlerini artırırken, a değerlerini düşürmüştür. Renk, görünüm ve a değerleri, ikinci kaplamada guar gamının artışı ile birlikte düşmüştür. Son kaplamada ise buğday unu miktarının artması b değerlerini, renk ve kabul edilebilirlik değerlerini düşürmüştür. Koku, lezzet ve tekstür değerleri üzerinde kaplama materyallerinin miktarlarının farklılığı önemli (P>0,05) bulunmamıştır.Anahtar Kelimeler: İnci kefali, fileto, kaplama, duyusal kalite.

show abstract

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Mayeli

Mehdizadeh

Tajik

et al. 2019

Flavour & Fragrance J

View full text Add to dashboard Cite

In this study, the antioxidant potency of aqueous ethanolic and methanolic extracts of sour orange peel was assessed. The antioxidant and antibacterial characteristics of zein coating enriched with these extracts were then evaluated for refrigerated fish stored with vacuum packing (VP). The antioxidant activities of the hydroalcoholic extract were more potent than those of the methanolic extract. The total viable counts of Enterobacteriaceae, Pseudomonas spp., and psychrotrophic bacteria in all of the samples were significantly decreased, compared with the control, for the storage period. Thiobarbituric acid reactive substances, peroxide, total volatile basic nitrogen, and free fatty acids were significantly lower in all treated samples, compared with the control. In the sensorial assessment, the coated samples enriched with different concentrations of extracts were mostly preferred by the sensory analyst. In combination, the coating layers increased the shelf life of fish for 12 days. Edible coatings are significant protective agents for perishable foods such as seafood. Longer shelf lives are feasible with different processing methods, such as edible coatings and plant extracts, and with suitable combinations of these agents. The enrichment of zein coatings by essential oils or extracts can improve the sensory attributes (such as flavour, taste, and colour), as well as antioxidant and antimicrobial characteristics.

show abstract

Effect of edible coatings on the quality of frozen fish fillets

Cited by 138 publications

References 8 publications

Physico-chemical properties and amino acid profiles of sap from Tunisian date palm

Physico-chemical properties and amino acid profiles of sap from Tunisian date palm

Untitled

Combined impacts of zein coating enriched with methanolic and ethanolic extracts of sour orange peel and vacuum packing on the shelf life of refrigerated rainbow trout

Contact Info

Product

Resources

About