Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets
Food Science and Nutrition, cilt.9, sa.3, ss.1542-1550, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 9 Sayı: 3
- Basım Tarihi: 2021
- Doi Numarası: 10.1002/fsn3.2129
- Dergi Adı: Food Science and Nutrition
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Greenfile, Directory of Open Access Journals
- Sayfa Sayıları: ss.1542-1550
- Anahtar Kelimeler: natural antioxidant, rainbow trout, shelf life, stinging nettle (Urtica dioica L.), epsilon-polylysine
- Atatürk Üniversitesi Adresli: Hayır
Özet
The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ-polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ-PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB-N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ-PL had the highest amount of redness and the lowest TVB-N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.