Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C)

Abstract

In this study, the effect of different whey protein concentrate coating formulations (with or without glycerol) on the storage of fillets over a period of 15 days at 4ºC was investigated. Fillets were conducted to microbiological, chemical, and sensory analyses. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. The Y and Z were preferred more by the panellists, while C samples received the lowest scores. According to the results of microbiological analyses, shelf life of fillets was estimated at 6, 9, 12, and 15 days for C, X, Y, and Z samples, respectively.

Using of Quinoa Based Film to Extend the Shelf Life of Rainbow Trout Fillets under Cold Storage (4±1°C) Condition

“…Similar results were obtained in different film-coating studies (No et al, 2002;Viuda and Martos et al, 2008;Volpe et al, 2015;Carrión-Granda et al, 2018). In particular, it is known that solvent material and biofilm additives are effective in inhibiting lactic acid bacteria (Volpe et al, 2015;Yıldız and Yangılar 2016;Carrión-Granda et al, 2018). Kazemi and Rezaei (2015), the lowest amounts of LAB count published in the samples coated at first and last days of storage, respectively.…”

“…Our data, which is in parallel with the results of a lot studies where the same storage process and different film techniques are applied, is thought to have a significant inhibitory effect of coating solution and coating technique on the TAMB. Some researchers also informed these coatings have antimicrobial effect (Vásconez et al, 2009;Alak et al, 2010;Zhou et al, 2011;Qiu et al, 2014;Bahram et al, 2016;Yıldız and Yangılar, 2016;Shokri and Ehsani, 2017). Ahmad et al, (2012) documented that gelatin film integrated with lemongrass essential oil may reduced microbial counts of sea bass slices.…”

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

“…Jouki et al (2014) [28] have tested the efficacy of films based on 1% quince seed mucilage incorporated with different concentrations of oregano and thyme EOs (1%, 1.5%, and 2%) against Pseudomonas spp., H 2 S producing bacteria, and lactic acid bacteria in rainbow trout fillets; Kazemi & Rezaei (2015) [29] of films based on 3% gelatin and 1.5% alginate containing 1.5% oregano EO against Pseudomonas spp. and lactic acid bacteria; Volpe et al (2015) [30] of the coating based on 1% carrageenan incorporated with 1% lemon EO against H 2 S producing bacteria and lactic acid bacteria; Yıldız & Yangılar (2016) [31] of coatings based on 8% whey protein concentrate/glycerol in ratios of 1:1 and 2:1 against lactic acid bacteria. On grass carp fillets, Yu et al (2017) [32] have evaluated the efficacy of coatings based on 2% chitosan incorporated with different concentrations of glycerol monolaurate (0.1% and 0.3%) against Pseudomonas spp.…”

“…Edible films/coatings incorporated with 2% thyme EO [28], 1.5% oregano EO [29], respectively 1% lemon EO [30] applied on rainbow trout fillets, 0.3% glycerol monolaurate [32] on grass carp fillets, and 2.5% lactoperoxidase [33] on pike-perch fillets have been proven to be the most effective against Pseudomonas spp. The most effective against H 2 S producing bacteria were edible films/coatings incorporated with 2% thyme EO [28] applied on rainbow trout fillets, 0.3% glycerol monolaurate [32] on grass carp fillets, and 2.5% lactoperoxidase [33] on pike-perch fillets, but against lactic acid bacteria, the ones incorporated with 2% thyme EO [28], 1.5% oregano EO [29], 1% lemon EO [30], and 8% whey protein concentrate/glycerol, 2:1 [31] applied on rainbow trout fillets.…”

“…Edible coatings with 8% whey protein concentrate/glycerol, 2:1 applied on rainbow trout fillets [31], 1% chitosan [48] on salmon fillets, and 2% nanochitosan on silver carp fillets [49] have shown to be effective against both total psychrotrophic bacteria and total mesophilic bacteria.…”