Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings |
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| Authors: | Gülsün Özyurt Ay?e ?im?ek A Faruk Ye?ilsu Merve Ergüven |
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| Affiliation: | 1. Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Balcali, Turkey;2. T.R. Ministry of Food, Agriculture and Livestock, General Directorate of Agricultural, Research and Policy, Central Fisheries Research Institute, Ka?üstü, Yomra, Trabzon, Turkey |
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| Abstract: | 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°C) and frozen storage (–18°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. |
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| Keywords: | Edible coating Discard fish pH shifting process Cold and frozen storage |
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