Rapid Evaluation Methods for Quality of Trout (Oncorhynchus mykiss) Fresh Fillet Preserved in an Active Edible Coating

Abstract

In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological structure was analyzed by histological and immunological methods; lipid peroxidation was performed with the peroxide and thiobarbituric acid reactive substances (TBARS) tests. At the same time, two less time-consuming methods, such as Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy and the electronic nose, were used. Uncoated trout fillets (UTF) showed a less compact tissue structure than carrageenan-coated threads (CTF) and coated fillets of carrageenan (active) ELO (ACTF), probably due to the degradation of collagen, as indicated by optical microscopy and ATR-FTIR. UTF showed greater lipid oxidation compared to CTF and ACTF, as indicated by the peroxide and TBARS tests and ATR-FTIR spectroscopy. The carrageenan coating containing ELO preserved the olfactory characteristics of the trout fillets better than the carrageenan coating alone, as indicated by the electronic nose analysis. This study confirms that both carrageenan and ELO containing carrageenan coatings slow down the decay of the physicochemical and olfactory characteristics of fresh trout fillets stored at 4 °C, although the latter is more effective.

Characteristics of Fishball on Various Concentration of Carrageenan From Different Harvest Time of Kappaphycus Alvarezii

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Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage

“…Active coating is an innovative concept that could extend the shelf-life of seafood products and provides microbial safety for consumers [3,4,5]. Materials available for active coating generally include polysaccharides, proteins and lipids.…”

Preparation and characterization of an intelligent film based on fish gelatin and Coleus scutellarioides anthocyanin to monitor the freshness of rainbow trout fish fillet

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Seafood is a highly perishable food product because the action of internal enzymes strongly influences its quality, chemical reactions, microbial growth, and lipid oxidation (Volpe et al, 2019;Yu et al, 2020). In addition, due to the action of microorganisms on seafood, a wide range of volatile compounds are produced.

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