The active kappa-carrageenan coating and oxygen absorber packaging for the preservation of chilled rainbow trout fillets.

Autor: Karimzadeh Z; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran., Fallah AA; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran. Electronic address: fallah.aziz55@yahoo.com., Habibian Dehkordi S; Department of Basic Sciences, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran., Shafiei S; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran., Ghasemi M; Department of Basic Sciences, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran. Electronic address: mo.ghasemi616@gmail.com.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec; Vol. 283 (Pt 1), pp. 137572. Date of Electronic Publication: 2024 Nov 13.
DOI: 10.1016/j.ijbiomac.2024.137572
Abstrakt: The objective of the current research was to evaluate the effects of incorporating kappa-carrageenan (KCA) coating with dill essential oil (DEO), in conjunction with oxygen absorber (OA) packaging, on the quality attributes of rainbow trout fillets throughout a 20-day period of refrigerated storage. The administered treatments included OA, KCA + OA, KCA + DEO, KCA + DEO + OA, and control. Treating the trout fillets with DEO-loaded coating and/or using OA packaging was found to be more effective in restricting the growth of total mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria. The aforementioned treatments were more efficient in slowing down the rate of increase in pH, total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, electric conductivity, and organoleptic deterioration in the trout fillets. Notably, the most effective treatment in this context was KCA + DEO + OA. The shelf-life of trout fillets was established through the assessment of multiple parameters. It was determined to be 4 days in both the control and KCA groups, 8 days in the OA and KCA + OA groups, 16 days in the KCA + DEO group, and a minimum of 20 days in the KCA + DEO + OA group. Consequently, our recommendation is to apply an active coating based on KCA, incorporating DEO in conjunction with OA packaging, for the preservation of fish fillets stored in refrigeration.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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