Using of Quinoa Based Film to Extend the Shelf Life of Rainbow Trout Fillets under Cold Storage (4±1°C) Condition

Year 2019, Volume: 8 Issue: 2, 76 - 84, 31.12.2019

Fatih Korkmaz Esat Mahmut Kocaman Gonca Alak

https://doi.org/10.33714/masteb.651262

Cited By: 3

Abstract

In this study, the
structural features (thickness and light transmittance) of edible films that
obtained from quinoa starch were analyzed, and the films were applied to
rainbow trout fillets. These fillets were classified under two different groups
without quinoa starch film (control) and coated with quinoa starch film
(QSBF).Thereafter, these fillets were storage in the refrigerator at
(4±1°C) for 12 days. Analyzes were performed on days 0, 3, 9, and 12
during storage to detect chemical and microbial changes in both groups. The
film thickness was 0.195 ± 0.010 mm, and the light transmittance values were
between 10–37%. At the end of storage, the highest values of chemical analysis
were found in the control group 20.35±0.49 mg/100g in (TVB-N), 3.87±0.10 µmol
MA/kg in (TBARS) and 6.27±0.00 in (pH), respectively. The highest values of
microbial analysis were found in the control group 5.35±0.22 log cfu/g in
(TAMB), 3.32±0.48 log cfu/g in (LAB), Pseudomonas 5.72±0.28 log cfu/g and Enterobacteriaceae 4.38±0.68 log cfu/g
in the control group respectively, although (TPC) was found 6.84±0.11 log cfu/g
in the QSBF group. The results of chemical and microbial analysis showed that
statistical difference between control and treatment groups was significant
(p<0.05). Quinoa starch-based biofilms (QSBF) had a chemically and
microbiologically protective effect on trout fillets that were stored. Further
studies are needed to optimize the use of (QSBF) as microbiological and
chemical barriers for fish fillet packaging.

Keywords

Quinoa, Biofilm, Trout, Fillet, Shelf life

Supporting Institution

Atatürk Üniversitesi Bilimsel Araştırmalar Projeleri Koordinatörlüğü (BAP)

Project Number

2015/184

Thanks

This study was supported within the scope of Ataturk University Scientific Research Projects (BAP) with Project Number: 2015/184 and was produced from a M.Sc. thesis of Fatih KORKMAZ (The number of thesis; 434879).

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