Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Abstract

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count PTC, psychrotrophic count; LAB, lactic acid bacteria H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

Shelf-Life Extension of Refrigerated Turbot (Scophthalmus maximus) by Using Weakly Acidic Electrolyzed Water and Active Coatings Containing Daphnetin Emulsions

“…The TVB-N quantifies the presence of nitrogenous compounds (ammonia, dimethyl amine, and trimethyl amine) in marine fish, revealing the degree of freshness (32). Its increase during storage is related to the activity of spoilage bacteria and endogenous enzymes (33).…”

Disposable Food Packaging and Serving Materials—Trends and Biodegradability

“…The main constituents of whey proteins include α-lactalbumin, β-lactoglobulin, bovine serum albumin, immunoglobulins, and bovine lactoferrin [ 219 ]. Whey-based films are usually obtained by casting and drying aqueous whey protein isolate [ 220 ]. The materials obtained from whey proteins are characterized by favorable properties (transparent, elastic, odorless).…”

“…Due to the fact that whey is a hydrophilic protein, the materials obtained have a moderate moisture barrier, as a result of which the water vapor permeability of films obtained from these proteins is high [ 222 ]. The barrier properties of the resulting films can be improved by adding materials of a hydrophobic nature, such as essential oils: tarragon [ 220 ], cinnamon, and rosemary [ 223 ]. In addition to glycerol, the hydrophobicity of whey-based films can also be improved by the application of plant oils, waxes, and fatty acids [ 224 , 225 , 226 ].…”

Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity

“…Recently, WP-based films have been applied by researchers to achieve this goal. Socaciu et al (44) formulated a film using WPI and tarragon EO and evaluated its effects on quality indices of brook trout stored at 4ºC for 15 days. TBARS analysis revealed lower values for fish samples treated with the chosen film, which refers to its antioxidant activity.…”