Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout fillets during refrigerated storage

The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4+1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8% gelatin films containing 0, 0.1 and 1% (by volume per mass) of...

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Published in:Food technology and biotechnology 2014-07, Vol.52 (3), p.325-325
Main Authors: Alparslan, Yunus, Baygar, Tuba, Baygar, Tacnur, Hasanhocaoglu, Hatice, Metin, Cansu
Format: Article
Language:English
Subjects:
Agricultural research
Animal feeding and feeds
Antioxidants
Enterobacteriaceae
Essences and essential oils
Fatty acids
Fish
Fishing
Food
Food and nutrition
gelatin films
Laurel
laurel essential oil
Leaves
Moisture content
Nutritional aspects
Oils & fats
Oncorhynchus mykiss
Physiological aspects
Rainbow trout
shelf-life
Trout
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creator Alparslan, Yunus
Baygar, Tuba
Baygar, Tacnur
Hasanhocaoglu, Hatice
Metin, Cansu
description The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4+1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8% gelatin films containing 0, 0.1 and 1% (by volume per mass) of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish), microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria) and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free fatty acid (FFA) and peroxide value (PV)) analysis, and colour measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1% by volume per mass) was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively. Key words: gelatin films, laurel essential oil, rainbow trout, Oncorhynchus mykiss, shelf-life
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Fish fillets were wrapped with 8% gelatin films containing 0, 0.1 and 1% (by volume per mass) of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish), microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria) and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free fatty acid (FFA) and peroxide value (PV)) analysis, and colour measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1% by volume per mass) was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively. 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Combined effects of gelatin film and laurel essential oil (1% by volume per mass) was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively. 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Fish fillets were wrapped with 8% gelatin films containing 0, 0.1 and 1% (by volume per mass) of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish), microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria) and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free fatty acid (FFA) and peroxide value (PV)) analysis, and colour measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1% by volume per mass) was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively. Key words: gelatin films, laurel essential oil, rainbow trout, Oncorhynchus mykiss, shelf-life</abstract><cop>Zagreb</cop><pub>Sveuciliste U Zagrebu</pub><tpages>1</tpages><oa>free_for_read</oa></addata></record>
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source Open Access: PubMed Central; Business Source Ultimate【Trial: -2024/12/31】【Remote access available】; Publicly Available Content Database
subjects Agricultural research
Animal feeding and feeds
Antioxidants
Enterobacteriaceae
Essences and essential oils
Fatty acids
Fish
Fishing
Food
Food and nutrition
gelatin films
Laurel
laurel essential oil
Leaves
Moisture content
Nutritional aspects
Oils & fats
Oncorhynchus mykiss
Physiological aspects
Rainbow trout
shelf-life
Trout
title Effects of gelatin-based edible films enriched with laurel essential oil on the quality of rainbow trout fillets during refrigerated storage
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