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.
Rainbow trout gelatin film onion peel extract lipid oxidation fish quality
Niğde Ömer Halisdemir Üniversitesi
GTB 2018/09-BAGEP
This study was supported by the Scientific Research Projects Administration of Niğde Ömer Halisdemir University with the project number of ‘’GTB 2018/09-BAGEP’’.
GTB 2018/09-BAGEP
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Mühendisliği |
Bölüm | Article |
Yazarlar | |
Proje Numarası | GTB 2018/09-BAGEP |
Yayımlanma Tarihi | 28 Kasım 2019 |
Yayımlandığı Sayı | Yıl 2019 Cilt: 3 Sayı: 2 |
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