Academic Journal
Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage
| العنوان: | Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage |
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| المؤلفون: | Tuba Baygar, Taçnur Baygar, Hatice Hasanhocaoglu, Cansu Metin, Yunus Alparslan |
| المصدر: | Food Technology and Biotechnology, Vol 52, Iss 3, Pp 325-333 (2014) |
| بيانات النشر: | University of Zagreb Faculty of Food Technology and Biotechnology, 2014. |
| سنة النشر: | 2014 |
| المجموعة: | LCC:Biotechnology LCC:Food processing and manufacture |
| مصطلحات موضوعية: | gelatin films, laurel essential oil, rainbow trout, Oncorhynchus mykiss, shelf-life, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456 |
| الوصف: | The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4±1) °C were examined over a period of 26 days. Fish fillets were wrapped with 8 % gelatin films containing 0, 0.1 and 1 % (by volume per mass) of laurel essential oil and vacuum packaged. Sensory (raw and cooked fish), microbiological (total viable counts, psychrotrophic bacteria counts, Enterobacteriaceae and lactic acid bacteria) and chemical (proximate composition, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free fatty acid (FFA) and peroxide value (PV)) analysis, and colour measurement were carried out during the storage period and shelf-life was determined periodically. The obtained results showed that the gelatin film enriched with laurel essential oil was suitable for the preservation of rainbow trout fillet and the ability of laurel essential oil to preserve the film depended on its ratio. Combined effects of gelatin film and laurel essential oil (1 % by volume per mass) was efficient in maintaining the quality characteristics at an acceptable level up to 22 days of storage, while the control and gelatin film without the essential oil reached an unacceptable level at 15 and 20 days, respectively. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1330-9862 1334-2606 |
| Relation: | http://hrcak.srce.hr/file/186438; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606 |
| URL الوصول: | https://doaj.org/article/f8a8ddc9c4664bfbba35bc868720d950 |
| رقم الانضمام: | edsdoj.f8a8ddc9c4664bfbba35bc868720d950 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 13309862 13342606 |
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