Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets
| Autor: | Milad Yaghoubi, Amin Mousavi Khaneghah, Zabihollah Nemati, Kazem Alirezalu, Boukaga Farmani |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
endocrine system
animal structures Thiobarbituric acid animal diseases lcsh:TX341-641 Shelf life medicine.disease_cause digestive system Stinging Nettle Extract chemistry.chemical_compound 0404 agricultural biotechnology medicine TBARS Food science Chemical composition Original Research E-polylysine stinging nettle (Urtica dioica L.) ε‐polylysine Chemistry urogenital system 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science rainbow trout Psychrotrophic bacteria Rainbow trout shelf life natural antioxidant lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food Science & Nutrition Food Science & Nutrition, Vol 9, Iss 3, Pp 1542-1550 (2021) |
| ISSN: | 2048-7177 |
| Popis: | The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life. Combined ɛ‐PL and SNE on quality properties of rainbow trout fillets were evaluated. ɛ‐PL in combination with SNE had better antioxidant and antimicrobial activities The sensory characteristics of samples was improved by combined ɛ‐PL and SNE. ɛ‐PL and SNE can be applied as a natural alternative to improve quality of rainbow trout. |
| Databáze: | OpenAIRE |
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