Rainbow trout fillet biopreservation by edible chitosan-based coating containing egg yolk antibody (IgY) and lycopene

Abstract

The aim of the study was to investigate the effect of the extracted egg yolk antibody along with lycopene on the chemical quality of the rainbow trout fillet during 16 days of refrigeration storage. Chickens were immunized against Pseudomonas fluorescens (P. fluorescens), Shewanella putrefaciens (S. putrefaciens) and total spoilage bacteria and their eggs were collected for the isolation of egg yolk antibodies. Then fish fillets were immersed in chitosan-based coating solutions, containing lycopene and extracted antibodies, and analyzed for lipid oxidation changes (peroxide, thiobarbituric acid, free fatty acid and fatty acid profile), physico-chemical properties (pH and water holding capacity), and sensory evaluation, during 16 days of refrigeration storage. Results showed that chitosan solutions with lycopene or IgY could significantly (p \ 0.05) increase the oxidative stability of lipids in fish fillets; although, combinational use of lycopene and IgY showed a higher effect on delaying the rate of lipid oxidation. Significant differences were also observed between treatments contained combination of chitosan, antibody and lycopene with the control group, regarding pH and WHC. Saturated fatty acids increased in all treatments, although the changes in the treatments containing lycopene and antibody were significantly (p \ 0.05) lower than the control group. Hence the addition of egg yolk antibody and lycopene in coating solution are good bio-preservatives for seafood products as it improves sensory attributes and prevents lipid oxidation.

Protective effect of chitosan‐loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets

“…Generally, the FFA concentrations at the beginning of the storage did not differ significantly. Increasing the FFAs levels during short-term chill storage may result from lipid decomposition of meat tissue via hydrolyzing enzymes such as lipase and phospholipase, in which recorded results were in line with Ehsani et al (2020). Pseudomonas spp.…”

“…The PV values of turkey meat samples are shown in Table 1. The value of peroxide index between 10 and 20 meq kg −1 is considered acceptable (Ehsani et al, 2020). At the initiation of the storage period, PV levels were in the ranges of 2.52−3.42 meq kg −1 .…”

“…Pseudomonas spp. plays a key role in the FFA production in food via lipase and phospholipase (Ehsani et al, 2020). The FFA concentration is directly correlated with Pseudomonas spp.…”

Enhancing the lipid stability of foods of animal origin using edible packaging systems

“… The film containing both cinnamon-perilla essential oils nanoemulsion (1.0 %) and anthocyanidin (0.43 %) showed the lowest TBARS values Zhao, Guan, Zheng, et al (2022) Tilapia fish gelatin (10 %) and sodium alginate (2 %) coating solution was taken twice the mass of polylactic acid preformed film and coated on the surface of the film β-cyclodextrin inclusion complexes of thymol (1 %) or cinnamaldehyde (1 %) The film-wrapped fillets of Japanese sea bass ( Lateolabrax japonicus ) were kept at 4 °C for 8 days The TBARS values lowered significantly for the film-wrapped fillets from days 0 to 8 in comparison to unwrapped fillets Chen et al (2022) Grass carp myofibrillar proteins (2 % w/v), glycerol (1.63 % w/v) and chitosan (2 % in 1 % acetic acid) Rosemary extract (0.05 %, 0.10 %, 0.15 %, and 0.20 %) The film-wrapped fillets from grass carp were kept at 4 °C for 10 days The fillets without films crossed the threshold of 1 mg MDA/kg on day 8 and reached a value of 1.24 on day 10 whereas the TBARS values of the film-wrapped fillets manifested the values less than the limit from days 0 to 10 Du et al (2021) The dope solution for electrospinning was prepared using 10 ml of Poly(vinyl alcohol) (10 % w/v) solution, 0.1 g of Tween 20, and 0.5 g of grape seed oil Grape seed oil (0.5 g/10 ml of dope solution) The coated fillets from fresh rainbow trout were kept at 4 °C for 9 days The TBARS values lowered significantly for the coated fillets from days 0 to 9 in comparison to uncoated fillets Ceylan et al (2021) Atlantic salmon bone gelatine (2 %) and chitosan (2 %) The bioactive agents used were clove oil (0.5 %) and gallic acid (0.2 %) The coated fillets from Atlantic salmon ( Salmo salar ) were kept at 4 °C for 15 days The TBARS values lowered significantly for the coated fillets from days 0 to 15 in comparison to uncoated fillets Xiong et al (2021) The coating solution contained glycerol (0.75 %) and chitosan (2 %, in 1 % glacial acetic acid) The bioactive agents used were lycopene (1.5 and 3.0 %) along with egg yolk antibodies (IgY, anti- Shewanella putrefaciens and anti- Pseudomonas fluorescens ) The coated fillets from rainbow trout were kept at 4 °C for 16 days The peroxide (meq O 2 /kg), free fatty acids (%) and TBARS values reduced significantly for the coated fillets from days 0 to 16 in comparison to uncoated fillets. TBARS values of 3.34 and 2.02, peroxide values of 9.86 and 5.77 and free fatty acid values of 5.08 and 3.65 were observed for control and coated samples (IgY + lycopene 3 %) on day 16 of storage, respectively Ehsani et al (2020) The coating solution was developed using 10 % fish protein hydrolysates in glycerol and water (1:2) solution Trout by-products were u...…”

Eryngium caeruleum essential oil as a promising natural additive: in vitro antioxidant properties and its effect on lipid oxidation of minced rainbow trout meat during storage at refrigeration temperature

“…Before pH measurement, the device was calibrated using pH = 7 and pH = 4 buffer (BDH Laboratory Supplies) [23]. A thermostatically controlled water bath was used to heat test tubes for 60 min at 100°C to develop the malonaldehyde-TBA complex followed by cooling for 10 min with cold tap water.…”