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Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets

Year 2019, Volume 3, Issue 2, 40 - 48, 28.11.2019

Abstract

In this study, quality changes of rainbow trout fillets covered with gelatin films prepared by adding onion peel extract (OPE) in different concentrations (2.5%, 5% and 10%) were examined during storage at 4±1oC. For this purpose, trout fillets are divided into five groups: the group covered with gelatin film (GF), the groups covered with gelatin film containing different concentrations of OPE (O2.5, O5, O10), and the group without coating (control, C). According to the results obtained, peroxide values increased until end the of storage, but the highest values were found to be in the C and GF groups. The lowest TBARS values were observed in the groups covered with gelatin films enriched with OPE. Results of the study showed that lipid oxidation was delayed in the groups covered with gelatin films prepared by adding OPE.  Microbial growth increased in all groups by the end of storage, and the highest values were observed in the C and GF groups at the end of storage. As a result, it can be concluded that the addition of OPE increased the effectiveness of gelatin films and delayed microbiological spoilage and lipid oxidation in rainbow trout fillets during refrigerated storage.

References

  • Ahmad, M., Benjakul, S., Prodpran, T., Agustini, T.W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199.
  • Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H., Metin, C. (2014). Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage. Food Technol Biotechnol, 52(3), 325-333.
  • Alsaggaf, M.S., Moussa, S.H., Tayel, A.A. (2017). Application of fungal chitosan incorporated with pomegranate peelextract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. Int J Biol Macromol, 99, 499-505.
  • Anonymous, Bacteriological Analytical Manual (8thedn, rev.A). Association of Official Analytical Chemists, Gaithersburg, ch.28 (1998).
  • AOAC (1990). Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington.
  • AOAC (Association of Official Analytical Chemists) (1990). Official methods of analyses of Association of Analytical Chemist (15th ed.). Washington: AOAC.
  • AOCS (American Oil Chemists’ Society) (1998). Official Method Cd 19-90. 2-Thiobarbituric acid value. Direct Method. In D. Firestone (Ed.), Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS, Champaign, III.
  • AOCS (American Oil Chemists’ Society),. AOCS Official Method Cd 19-90. 2 Thiobarbituric acid value. Direct Method. In Official Methods and Recommended Practices of the American Oil Chemists’ Society. 5th ed. (D. Firestone, ed.) AOCS, Champaign, III. 1998.
  • Baygar, T., Alparslan, Y., Okumus, M., Güler, M. (2012). Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil. J Food Sci Technol, 51, 1197-1202.
  • Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Dursun, S., Erkan, N. 2009. Yenilebilir Protein Filmler ce Su Ürünlerinde Kullanımı. Journal of Fisheries Sciences, 3(4): 352-373.
  • Fadiloglu EE, Coban OE (2018). Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets. J Food Saf, 38: 1-8.
  • Falguera, V., Quintero, J. P., Jimenez, A., Aldemar Munoz, J., Ibarz, A. (2011). Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science and Technology, 22, 292-303.
  • Gennadios A, Hanna MA, Kurth LB (1997). Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Sci Technol, 30(4): 337-350.Ghaly, A. E., Dave, D., Budge, S., & Brooks, M. S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7, 859-877.
  • Gomez-Estaca J, Montero P, Fernandez-Martin F, Aleman A, Gomez-Guillen MC (2009). Physical and chemical properties of tuna-skin and bovine-hide gelatin films with added aqueous oregano and rosemary extracts. Food Hydrocoll, 23: 1334-1341.
  • Hamilton, R.H., Kalu, C., McNeil, G.P., Padley, F.B., Pierce, J.H., ‘’Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil’’, J Am Oil Chem Soc 75(7), 813-22. 1998.
  • Iqbal, S., Haleem, S., Akhtar, M., Zia-ul-Haq, M. and Akbar, J., ‘’Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions’’, Food Res Int 41, 194-200, 2008.
  • Jouki M, Yazdi FT, Mortazavi SA, Koocheki A, Khazaei N (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int J Food Microbiol, 174: 88-97.
  • Ludorf W, Meyer V (1973). Fish and Fish Products, Verlag Paul Parey, Berlin, Germany, p. 308.
  • Manthey, M., Karnop, G., and Rehbein, H., ʻʻQuality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice”, International Journal of Food Science and Technology” 23(1), 1-9,1988.
  • Martinez O, Salmeron J, Epelde L, Vicente MS, de Vega C (2017). Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films. Food Control, 85:168-176.
  • Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem, 20: 193-198.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., ‘’Antioxidant activity applying an improved ABTS radical cation decolourization assay’’, Free Radical Biology and Medicine, 26, 1231-1237,1999.
  • Sampels, S. (2015). The effects of processing technologies and preparation on the final quality of fish products. Trends in Food Science & Technology, 44, 131-146.
  • Schormuller J (1968). Handbuch der Lebensmittelchemie. Band III/2. Heidelberg New York: Teil Springer-Verlag Berlin.
  • Shahidi, F. 2015. Omega-3 fatty acids and marine oils in cardiovascular and general health: A critical overview of controversies and realities. Journal of Functional Foods, 19, 797–800.
  • Singh, B.N., Singh, B.R., Singh, R.L., Prakash, D., Singh, D.P., Sarma, B.K., Upadhyay, G., Singh, H.B. 2009. Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities. Food Chemistry Toxicology. 47,1161–1167.
  • Soazo, M., Perez, L.M., Piccirilli, G.N., Delorenzi, N.J., Verdini, R.A. (2016). Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. LWT - Food Science and Technology, 72, 285-291.
  • Spanos, G.A. and Wrolstad, R.E., ‘’Influence of processing and storage on the phenolic composition of Thompson seedless grape juice’’, J Agric Food Chem 38, 1565-1571, 1990.
  • Uçak, İ. 2019. ‘’Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets’’, Progress in Nutrition, 21(1), 232-240.

Year 2019, Volume 3, Issue 2, 40 - 48, 28.11.2019

Abstract

References

  • Ahmad, M., Benjakul, S., Prodpran, T., Agustini, T.W. (2012). Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids, 28, 189-199.
  • Alparslan, Y., Baygar, T., Baygar, T., Hasanhocaoglu, H., Metin, C. (2014). Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage. Food Technol Biotechnol, 52(3), 325-333.
  • Alsaggaf, M.S., Moussa, S.H., Tayel, A.A. (2017). Application of fungal chitosan incorporated with pomegranate peelextract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. Int J Biol Macromol, 99, 499-505.
  • Anonymous, Bacteriological Analytical Manual (8thedn, rev.A). Association of Official Analytical Chemists, Gaithersburg, ch.28 (1998).
  • AOAC (1990). Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington.
  • AOAC (Association of Official Analytical Chemists) (1990). Official methods of analyses of Association of Analytical Chemist (15th ed.). Washington: AOAC.
  • AOCS (American Oil Chemists’ Society) (1998). Official Method Cd 19-90. 2-Thiobarbituric acid value. Direct Method. In D. Firestone (Ed.), Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS, Champaign, III.
  • AOCS (American Oil Chemists’ Society),. AOCS Official Method Cd 19-90. 2 Thiobarbituric acid value. Direct Method. In Official Methods and Recommended Practices of the American Oil Chemists’ Society. 5th ed. (D. Firestone, ed.) AOCS, Champaign, III. 1998.
  • Baygar, T., Alparslan, Y., Okumus, M., Güler, M. (2012). Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil. J Food Sci Technol, 51, 1197-1202.
  • Bourtoom, T. (2008). Edible films and coatings: characteristics and properties. International Food Research Journal, 15(3), 237-248.
  • Dursun, S., Erkan, N. 2009. Yenilebilir Protein Filmler ce Su Ürünlerinde Kullanımı. Journal of Fisheries Sciences, 3(4): 352-373.
  • Fadiloglu EE, Coban OE (2018). Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets. J Food Saf, 38: 1-8.
  • Falguera, V., Quintero, J. P., Jimenez, A., Aldemar Munoz, J., Ibarz, A. (2011). Edible films and coatings: structures, active functions and trends in their use. Trends in Food Science and Technology, 22, 292-303.
  • Gennadios A, Hanna MA, Kurth LB (1997). Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Sci Technol, 30(4): 337-350.Ghaly, A. E., Dave, D., Budge, S., & Brooks, M. S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7, 859-877.
  • Gomez-Estaca J, Montero P, Fernandez-Martin F, Aleman A, Gomez-Guillen MC (2009). Physical and chemical properties of tuna-skin and bovine-hide gelatin films with added aqueous oregano and rosemary extracts. Food Hydrocoll, 23: 1334-1341.
  • Hamilton, R.H., Kalu, C., McNeil, G.P., Padley, F.B., Pierce, J.H., ‘’Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil’’, J Am Oil Chem Soc 75(7), 813-22. 1998.
  • Iqbal, S., Haleem, S., Akhtar, M., Zia-ul-Haq, M. and Akbar, J., ‘’Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions’’, Food Res Int 41, 194-200, 2008.
  • Jouki M, Yazdi FT, Mortazavi SA, Koocheki A, Khazaei N (2014). Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int J Food Microbiol, 174: 88-97.
  • Ludorf W, Meyer V (1973). Fish and Fish Products, Verlag Paul Parey, Berlin, Germany, p. 308.
  • Manthey, M., Karnop, G., and Rehbein, H., ʻʻQuality changes of European catfish (Silurus glanis) from warm‐water aquaculture during storage on ice”, International Journal of Food Science and Technology” 23(1), 1-9,1988.
  • Martinez O, Salmeron J, Epelde L, Vicente MS, de Vega C (2017). Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films. Food Control, 85:168-176.
  • Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem, 20: 193-198.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., ‘’Antioxidant activity applying an improved ABTS radical cation decolourization assay’’, Free Radical Biology and Medicine, 26, 1231-1237,1999.
  • Sampels, S. (2015). The effects of processing technologies and preparation on the final quality of fish products. Trends in Food Science & Technology, 44, 131-146.
  • Schormuller J (1968). Handbuch der Lebensmittelchemie. Band III/2. Heidelberg New York: Teil Springer-Verlag Berlin.
  • Shahidi, F. 2015. Omega-3 fatty acids and marine oils in cardiovascular and general health: A critical overview of controversies and realities. Journal of Functional Foods, 19, 797–800.
  • Singh, B.N., Singh, B.R., Singh, R.L., Prakash, D., Singh, D.P., Sarma, B.K., Upadhyay, G., Singh, H.B. 2009. Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities. Food Chemistry Toxicology. 47,1161–1167.
  • Soazo, M., Perez, L.M., Piccirilli, G.N., Delorenzi, N.J., Verdini, R.A. (2016). Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. LWT - Food Science and Technology, 72, 285-291.
  • Spanos, G.A. and Wrolstad, R.E., ‘’Influence of processing and storage on the phenolic composition of Thompson seedless grape juice’’, J Agric Food Chem 38, 1565-1571, 1990.
  • Uçak, İ. 2019. ‘’Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets’’, Progress in Nutrition, 21(1), 232-240.

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Article
Authors

İlknur UÇAK (Primary Author)
NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ
0000-0002-9701-0824
Türkiye


Pınar YERLİKAYA
Akdeniz Üniversitesi
Andorra


Rowida KHALILY
Niğde Ömer Halisdemir Üniversitesi
0000-0002-9701-0824
Türkiye


Ahlam K.M. ABUİBAİD
0000-0002-9701-0824
Türkiye

Supporting Institution Niğde Ömer Halisdemir Üniversitesi
Project Number GTB 2018/09-BAGEP
Thanks This study was supported by the Scientific Research Projects Administration of Niğde Ömer Halisdemir University with the project number of ‘’GTB 2018/09-BAGEP’’.
Publication Date November 28, 2019
Published in Issue Year 2019, Volume 3, Issue 2

Cite

Bibtex @research article { ejfst649902, journal = {Eurasian Journal of Food Science and Technology}, issn = {}, eissn = {2667-4890}, address = {Nevşehir Hacı Bektaş Veli Üniversitesi Mühendislik Mimarlık Fakültesi Biyosistem Mühendisliği Bölümü, Nevşehir}, publisher = {İlknur BAĞDATLI}, year = {2019}, volume = {3}, pages = {40 - 48}, doi = {}, title = {Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets}, key = {cite}, author = {Uçak, İlknur and Yerlikaya, Pınar and Khalıly, Rowida and K.m. Abuibaid, Ahlam} }
APA Uçak, İ. , Yerlikaya, P. , Khalıly, R. & K.m. Abuibaid, A. (2019). Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets . Eurasian Journal of Food Science and Technology , Volume 3 Issue 2 , 40-48 . Retrieved from https://dergipark.org.tr/en/pub/ejfst/issue/50363/649902
MLA Uçak, İ. , Yerlikaya, P. , Khalıly, R. , K.m. Abuibaid, A. "Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets" . Eurasian Journal of Food Science and Technology 3 (2019 ): 40-48 <https://dergipark.org.tr/en/pub/ejfst/issue/50363/649902>
Chicago Uçak, İ. , Yerlikaya, P. , Khalıly, R. , K.m. Abuibaid, A. "Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets". Eurasian Journal of Food Science and Technology 3 (2019 ): 40-48
RIS TY - JOUR T1 - Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets AU - İlknur Uçak , Pınar Yerlikaya , Rowida Khalıly , Ahlam K.m. Abuibaid Y1 - 2019 PY - 2019 N1 - DO - T2 - Eurasian Journal of Food Science and Technology JF - Journal JO - JOR SP - 40 EP - 48 VL - 3 IS - 2 SN - -2667-4890 M3 - UR - Y2 - 2019 ER -
EndNote %0 Eurasian Journal of Food Science and Technology Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets %A İlknur Uçak , Pınar Yerlikaya , Rowida Khalıly , Ahlam K.m. Abuibaid %T Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets %D 2019 %J Eurasian Journal of Food Science and Technology %P -2667-4890 %V 3 %N 2 %R %U
ISNAD Uçak, İlknur , Yerlikaya, Pınar , Khalıly, Rowida , K.m. Abuibaid, Ahlam . "Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets". Eurasian Journal of Food Science and Technology 3 / 2 (November 2019): 40-48 .
AMA Uçak İ. , Yerlikaya P. , Khalıly R. , K.m. Abuibaid A. Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets. EJFST. 2019; 3(2): 40-48.
Vancouver Uçak İ. , Yerlikaya P. , Khalıly R. , K.m. Abuibaid A. Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets. Eurasian Journal of Food Science and Technology. 2019; 3(2): 40-48.
IEEE İ. Uçak , P. Yerlikaya , R. Khalıly and A. K.m. Abuibaid , "Effects of Gelatin Edible Films Containing Onion Peel Extract on the Quality of Rainbow Trout Fillets", Eurasian Journal of Food Science and Technology, vol. 3, no. 2, pp. 40-48, Nov. 2019

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com