Yıl 2019, Cilt 8 , Sayı 2, Sayfalar 76 - 84 2019-12-31

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

Fatih KORKMAZ [1] , Esat Mahmut KOCAMAN [2] , Gonca ALAK [3]


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.

Quinoa, Biofilm, Trout, Fillet, Shelf life
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Birincil Dil en
Konular Mühendislik, Ortak Disiplinler
Bölüm Makaleler
Yazarlar

Orcid: 0000-0003-2722-9553
Yazar: Fatih KORKMAZ (Sorumlu Yazar)
Kurum: ATATÜRK ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Ülke: Turkey


Orcid: 0000-0002-6426-7260
Yazar: Esat Mahmut KOCAMAN
Kurum: ATATÜRK ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Ülke: Turkey


Orcid: 0000-0002-7539-1152
Yazar: Gonca ALAK
Kurum: ATATÜRK ÜNİVERSİTESİ, SU ÜRÜNLERİ FAKÜLTESİ
Ülke: Turkey


Destekleyen Kurum Atatürk Üniversitesi Bilimsel Araştırmalar Projeleri Koordinatörlüğü (BAP)
Proje Numarası 2015/184
Teşekkür 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).
Tarihler

Başvuru Tarihi : 26 Kasım 2019
Kabul Tarihi : 6 Aralık 2019
Yayımlanma Tarihi : 31 Aralık 2019

APA Korkmaz, F , Kocaman, E , Alak, G . (2019). Using of Quinoa Based Film to Extend the Shelf Life of Rainbow Trout Fillets under Cold Storage (4±1°C) Condition . Marine Science and Technology Bulletin , 8 (2) , 76-84 . DOI: 10.33714/masteb.651262