Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets. Issue 1 (January 2015)

• Record Type: Journal Article
• Authors: Volpe, M.G.; Siano, F.; Paolucci, M.; Sacco, A.; Sorrentino, A.; Malinconico, M.; Varricchio, E.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 60:Issue 1(2015:Jan.)
• Page Start: 615
• Page End: 622
• Publication Date: 2015-01
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2014.08.048
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">Carrageenan-based biocomposites have significant potential to develop packaging films and coatings for shelf-life extension of food products. In this study trout fresh fillets were separated into three groups: uncoated trout fillet (UTF), coated with carrageenan-based materials (coated trout fillet, CTF), and coated with carrageenan-based materials containing 1 g/100 mL essential lemon oil (active coated trout fillet, ACTF). The effect of carrageenan coating enriched with essential lemon oil on the quality of rainbow trout (<italic>Oncorhynchusmykiss</italic>) fillets during refrigerated storage (4 ± 1 °C) over a period of 15 days was evaluated. Trout fillets were analyzed for microbiological (total viable count, <italic>Enterobacteriacea</italic> counts, lactic acid bacteria, H₂S-producing bacteria), chemical (TVB-N, moisture, pH), and biochemical (fatty acids content) characteristics. This study demonstrates the effectiveness of an edible active carrageenan coating in preserving fresh trout fillets from lipid oxidation and microbial growth.</p> </sec> </abstract>