Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings


ÖZYURT G. , ÖZKÜTÜK A. S. , ŞİMŞEK A. , YESILSU A. F. , Ergüven M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.18, ss.1876-1887, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 18 Konu: 9
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1080/10942912.2014.971182
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.1876-1887

Özet

The Klunzinger's ponyfish (Equulites klunzingeri) protein powder extracted with acid or alkali aided process as a biodegradable coating material for rainbow trout (Oncorhynchus mykiss) fillets during cold (+2 degrees C) and frozen storage (-18 degrees C) were investigated. The coating with alkaline treated protein (AlPC) and acid treated protein (AcPC) extended the shelf life of fillets from 11 to 14 days in cold storage and improved the quality parameters in three months frozen storage period. According to total viable count and total psychrophile count results, bacteria grew more quickly in uncoated fillets than coated fillets. The protein-based coating did prevent spoilage of the rainbow trout fillets as reflected by a decrease in pH, total volatile base-nitrogen and free fatty acids during cold and frozen storage period. Therefore, this study demonstrated that fish protein-based coating had a positive effect on maintaining the rainbow trout fillets quality, and edible coatings from discard fish can offer a promising alternative for preserving fish fillets.