Impacts of Nano-Gelatin Coating Containing Thymol and Nisin on Chemical Quality Indices of Rainbow Trout Fillets Stored at 4°C
| Author | Mohammad Hashemi | en |
| Author | Faezeh Sadat Pourmousavi | en |
| Author | Fatemeh Mohajer | en |
| Author | Seyyed Mohammad Ali Noori | en |
| Orcid | Mohammad Hashemi [0000-0001-9998-6727] | en |
| Orcid | Seyyed Mohammad Ali Noori [0000-0002-2578-242X] | en |
| Issued Date | 2022-06-01 | en |
| Abstract | Background: Seafood such as fish is an integral part of human nutrition and an excellent source of protein. However, their short shelf life is quite challenging for the food industry. Objectives: This study was carried out to investigate the effects of nano-gelatin coating embedded with thymol and nisin on the chemical quality indices of rainbow trout fillets during 16 days of storage at 4°C. Methods: The fillets were randomly divided into six groups, including control (C), gelatin (G), nano-gelatin (NG), nano-gelatin + thymol (NG-T), nano-gelatin + nisin (NG-N), and nano-gelatin + nisin and thymol (NG-T-N). The chemical quality of fish samples was assessed by performing pH, thiobarbituric acid reactive substance (TBARS), peroxide value (PV), free fatty acid (FFA), and total volatile basic nitrogen (TVB-N) analyses every four days. Results: The results revealed the stunning effect of nisin and thymol addition to the nano-gelatin coating on all chemical quality indices. Besides, PV, TBARS, and FFA analyses showed that nano-gelatin containing thymol significantly decreased lipid oxidation in fish fillet samples (P < 0.05). The lowest amounts of PV (8.33 meq oxygen/kg oil), TBARS, and FFA were recorded for NG-T-N. The best results in the TBARS test (P < 0.05) were observed in NG-T-N, followed by NG-T (1.45 and 1.69 mg of malonaldehyde/kg of tissue, respectively), and similar results were recorded for FFA analysis. On day 16, the lowest amounts of TVB-N were measured for NG-T-N, followed by NG-N and NG-T (26.13, 29.86, and 38.26 mg N/100 g, respectively). Both nisin and thymol reduced the TVB-N and increased the shelf life, and the best results were observed in groups treated with nisin and thymol simultaneously. However, the application of gelatin and nano-gelatin coating without nisin and thymol was ineffective in improving the chemical quality of samples, and they must be used with nisin and/or thymol. Conclusions: Gelatin nanogel embedded with thymol and nisin can be utilized to enhance the chemical quality and shelf life of fish fillets. | en |
| DOI | https://doi.org/10.5812/jjnpp-122177 | en |
| URI | https://brieflands.com/journals/jjnpp/articles/122177 | en |
| Keyword | Essential Oil | en |
| Keyword | Shelf Life | en |
| Keyword | Gelatin Nanogel | en |
| Keyword | Chemical Quality | en |
| Keyword | Lipid Oxidation | en |
| Publisher | Brieflands | en |
| Title | Impacts of Nano-Gelatin Coating Containing Thymol and Nisin on Chemical Quality Indices of Rainbow Trout Fillets Stored at 4°C | en |
| Type | Research Article | en |
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