The effects of chitosan, sodium lactate and sodium diacetate on the shelf life of hot smoked and vacuum packed rainbow trout fillets

Abstract

This study aims to determine the shelf life of hot smoked and vacuum packed rainbow trout fillets after the application of chitosan, sodium lactate and sodium diacetate. In the study, control group, and rainbow trout fillet sample groups (average weight 100-120 g) each processed with 2% chitosan, 2% sodium lactate and 0.2% sodium diacetate. Each group containing 20 samples, were examined in plate count agar for total mesophilic and psychrophilic microorganisms. Total volatile basic nitrogen (TVB-N) and pH values were also determined. As a result, the shelf life of trout fillets was extended by the use of consumable additives used in the process, particularly chitosan

Keywords

• Chitosan
• rainbow trout
• shelf life
• sodium diacetate
• sodium lactate

Sıcak dumanlanmış ve vakum paketlenmiş gökkuşağı alabalık filetolarına uygulanan kitosan, sodyumlaktat ve sodyum diasetat’ın raf ömrüne olan etkisi

Abstract

Bu çalışma, sıcak dumanlanmış ve vakum paketlenmiş gökkuşağı alabalık filetolarına uygulanan kitosan, sodyum laktat ve sodyum diasetat işlemlerinden sonra bu ürünlerin raf ömürlerini belirlemek amacıyla yapılmıştır. Çalışmada, kontrol grubuna ait 20 örnek ile 20’şer adet %2 kitosan, %2 sodyum laktat ve %0,2 sodyum diasetat ile işlem görmüş alabalık fileto örnekleri (ortalama 100120g), toplam mezofilik ve psikrofilik canlılar için plate count agarda incelendi. Aynı zamanda toplam uçucu bazik azot (TVB-N) ve pH değerleri belirlendi. Sonuç olarak, başta kitosan olmak üzere uygulamada kullanılan tüketilebilir katkı maddeleri etkisi ile balık filetolarının raf ömürleri uzatılabilmiştir

Keywords

• Gökkuşağı alabalığı
• kitosan
• raf ömrü
• sodyum diasetat
• sodyum laktat

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