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Food Science and Human Wellness 2014, 3(2): 65-72 https://doi.org/10.1016/j.fshw.2014.05.002
Research Article | Open Access | Issue | Published: 02 June 2014

Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

Show Author's Information Mohammad Joukia( ),  Seyed Ali Mortazavia,  Farideh Tabatabaei Yazdia,  Arash Koochekia,  Naimeh Khazaeib
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Iran

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Texture, Color, Lipid oxidation, Edible films, Rainbow trout fillet
Cite this article:
Jouki M, Mortazavi SA, Yazdi FT, et al. Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage. Food Science and Human Wellness, 2014, 3(2): 65-72. https://doi.org/10.1016/j.fshw.2014.05.002
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Abstract Full text About this article

In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2% (V/V) thyme or oregano essential oil, as natural preservatives, during storage of 18 d at 4 ℃ were investigated. The control and wrapped fillet samples were analyzed for texture, lipid oxidation, and color characteristics. After 6 d of storage, a significantly increasing trend was observed for lipid oxidation in control samples. Peroxidation values (PV) varied for all treatments and remained lower than 8 meq/kg throughout the storage time (18 d). The lowest PV was obtained in fillets wrapped with QSM film containing 2% oregano essential oil. Compared to control samples, fillet samples wrapped with QSM films presented a significant reduction in pH after 12 d (P < 0.05). L* and b* color parameters were increased while parameter a* was decreased linearly for all treatments during the storage time.


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About this article

Use of quince seed mucilage edible films containing natural preservatives to enhance physico-chemical quality of rainbow trout fillets during cold storage

Show Author's information Mohammad Joukia( ), Seyed Ali Mortazavia, Farideh Tabatabaei Yazdia, Arash Koochekia, Naimeh Khazaeib
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Iran

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2% (V/V) thyme or oregano essential oil, as natural preservatives, during storage of 18 d at 4 ℃ were investigated. The control and wrapped fillet samples were analyzed for texture, lipid oxidation, and color characteristics. After 6 d of storage, a significantly increasing trend was observed for lipid oxidation in control samples. Peroxidation values (PV) varied for all treatments and remained lower than 8 meq/kg throughout the storage time (18 d). The lowest PV was obtained in fillets wrapped with QSM film containing 2% oregano essential oil. Compared to control samples, fillet samples wrapped with QSM films presented a significant reduction in pH after 12 d (P < 0.05). L* and b* color parameters were increased while parameter a* was decreased linearly for all treatments during the storage time.

Keywords: Texture, Color, Lipid oxidation, Edible films, Rainbow trout fillet

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Publication history
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Publication history

Received: 06 April 2014
Revised: 14 May 2014
Accepted: 23 May 2014
Published: 02 June 2014
Issue date: June 2014

Copyright

© 2014 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgement

We gratefully acknowledge the Department of Food Science and Technology, Ferdowsi University of Mashhad for financial support of this work.

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