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

İlknur Uçak Pınar Yerlikaya , Rowida Khalıly Ahlam K.m. Abuibaid

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±1^oC. 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.

Keywords

Rainbow trout, gelatin film, onion peel extract, lipid oxidation, fish quality

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’’.

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