Evaluation of the Effects of Edible Coating of Sodium Alginate and Whey Protein Containing Lactic acid Bacteria of Pediococcus acidilactici and Lactobacillus plantarum Separately on Quality and Microbial Indices of Rainbow trout (Oncorhynchus mykiss) Fillet

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ALIZADEH S.; JAFARPOUR S.A.; YEGANEH S.; SAFARI R.

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Journal Paper

Paper Information

Journal: JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST) Year:2019 | Volume:8 | Issue:3 Page(s): 145-154

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Title

Evaluation of the Effects of Edible Coating of Sodium Alginate and Whey Protein Containing Lactic acid Bacteria of Pediococcus acidilactici and Lactobacillus plantarum Separately on Quality and Microbial Indices of Rainbow trout (Oncorhynchus mykiss) Fillet

Author(s)

ALIZADEH S. | JAFARPOUR S.A. | YEGANEH S. | SAFARI R. | Issue Writer Certificate

Keywords

Edible coatingQ1

Probiotic bacteriaQ1

Rainbow troutQ2

Fillet qualityQ1

Abstract

In the present study, the effect of Edible coating of sodium alginate and whey protein in combination with inoclulated cultivation of Pediococcus acidilactici and Lactobacillus plantarum bacteria on Rainbow trout fillets was studied. Accordingly, chemical indicators such as pH, TVB‐ N, TBA and microbial load (TVC and LAB) at 0, 7, 14, and 21 days were investigated. Results showed that in all samples pH, TVB‐ N, and TBA increased over time. In terms of microbial parameters, probiotic coating could reduce the number of TVC in coated fillets on day 21 compared to control treatment (P<0. 05). The control treatment showed the highest amount of TVC (9. 68± 0. 12). However, the TVC level in all treatments at the end of the storage period was higher than the allowable range for human consumption. The number of LAB also increased during the storage period. The lowest amount was observed in control treatment (6. 45± 0. 15) and the coated treatments were significantly more than control (p<0. 05). According to the study, the highest chemical and microbial changes were observed in control treatment and the lowest changes were related the coated treatments. Overall, using higher percentages of sodium alginate containing Probiotic bacteria (treatments 3 and 4) can be recommended for better preservation of the fillet during the refrigerated storage.

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APA: Copy

ALIZADEH, S., JAFARPOUR, S.A., YEGANEH, S., & SAFARI, R.. (2019). Evaluation of the Effects of Edible Coating of Sodium Alginate and Whey Protein Containing Lactic acid Bacteria of Pediococcus acidilactici and Lactobacillus plantarum Separately on Quality and Microbial Indices of Rainbow trout (Oncorhynchus mykiss) Fillet. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), 8(3 ), 145-154. SID. https://sid.ir/paper/246842/en

Vancouver: Copy

ALIZADEH S., JAFARPOUR S.A., YEGANEH S., SAFARI R.. Evaluation of the Effects of Edible Coating of Sodium Alginate and Whey Protein Containing Lactic acid Bacteria of Pediococcus acidilactici and Lactobacillus plantarum Separately on Quality and Microbial Indices of Rainbow trout (Oncorhynchus mykiss) Fillet. JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST)[Internet]. 2019;8(3 ):145-154. Available from: https://sid.ir/paper/246842/en

IEEE: Copy

S. ALIZADEH, S.A. JAFARPOUR, S. YEGANEH, and R. SAFARI, “Evaluation of the Effects of Edible Coating of Sodium Alginate and Whey Protein Containing Lactic acid Bacteria of Pediococcus acidilactici and Lactobacillus plantarum Separately on Quality and Microbial Indices of Rainbow trout (Oncorhynchus mykiss) Fillet,” JOURNAL OF FISHERIES SCIENCE AND TECHNOLOGY (JFST), vol. 8, no. 3 , pp. 145–154, 2019, [Online]. Available: https://sid.ir/paper/246842/en

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