Evaluation of different edible film effect on rainbow trout fillet stability

Document Type : Research Paper

Authors

1 MSc.in Microbiology, Faculty of Biological Sciences & Tecnologies, Shahid Beheshti University, Tehran, Iran.

2 Assistant Professor, Department of Fisheries, Faculty of Natural Resources, Urmia University, Urmia, West Azerbaijan, Iran.

3 Associate Professor, Department of Microbiology, Faculty of Biological Sciences & Technologies, Shahid Beheshti University, Tehran, Iran.

4 PhD of Analytical Chemistry, Urmia Lake Research Institute, Urmia University, Urmia, Iran

Abstract

Fish meat is so perishable than other meat and during storage its quality decreased rapidly. The aim of this work was to evaluate the effect of chicken feet gelatin and carrageenan edible film with chitosan and cellulose nanoparticles on rainbow trout stability during refrigerator storage period. In present study edible film prepared with 2.5 and 5% extracted chicken feet gelatin and carrageenan. Edible film sprayed on fish fillet and their quality and stability during 16 days refrigerator storage evaluated. Results of this work depicted low antibacterial effect of gelatin 5% and carrageenan 5%. Bacterial count of Gelatin 2.5% at day 12 was 7.04 Log cfu/g and control treatment at day 8 was 7.17 Log cfu/g that were exceeded the limit. PH had decreasing and subsequently increasing trend (P<0.05). TBA factor showed increasing and subsequently decreasing trend in experimental group (P<0.05). Control group showed higher changes in moisture and fat content (P<0.05). Expressible moisture had correlation with trout fillet moisture (P<0.05). Sensorial analysis results depicted experimental group with edible film has better quality than control. Chicken feet gelatin and carrageenan in 5% could be applied to fish edible film but they do not have remarkable antibacterial properties.

Keywords

Journal of Fisheries
Volume 69, Issue 4
March 2017
Pages 417-430

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