Physicochemical, and sensory optimization of Trout fish fillet(Oncorhynchus mykis) containing apple peel extract and chitosan edible coating

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EBRAHIMI A.H.; HOSSEINI S.E.; KHOSHKHOO ZH.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:107 Page(s): 25-37

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Title

Physicochemical, and sensory optimization of Trout fish fillet(Oncorhynchus mykis) containing apple peel extract and chitosan edible coating

Author(s)

EBRAHIMI A.H. | HOSSEINI S.E. | KHOSHKHOO ZH. | Issue Writer Certificate

Keywords

TroutQ2

ChitosanQ2

Apple skin ExtractQ1

Abstract

The use of natural additives as antimicrobial agents (such as herbal extracts) and the use of oral coatings is an appropriate way to control pathogenic bacteria and increase the shelf-life of processed foods, which can reduce the health risks and economic losses caused by microbial growths of the origin Eat food. The aim of this study was to investigate the effect of Chitosan and apple extracts on Trout microbial quality, so that the aqueous and alcoholic extracts of 3 and 5% with 2% chitin were subjected to dipping method on the surface of the samples. Changes in pH, TVN, TBA and DPPH and sensory were investigated during the first, third and sixth days of storage. In order to analyze the data in the descriptive statistics section, mean, standard variance and standard deviation were used. Also, inferential statistics, analysis of variance, Crocaselville analysis and Friedman's test were used. Results showedthe best result in color evaluation after the control sample was in the treatment containing 5% extracts. The taste of the treatments was favorable for the consumer until the third day, and the best result was observed in treatments containing a 3% aqueous extract of the third day, and over time the taste quality index dropped significantly. There was a significant difference between groups and treatments in terms of B-index. Among the treatments, the sample containing Chitosan was the highest on the third day and then the 5% extract was the best treatment. From the perspective of the overall acceptance of a 5% apple aqueous extract and an apple aqueous extract of 3%, on the 6th day, the best results were obtained in the overall acceptance analysis. In the tissue analysis, according to Kruskal Wallis test, the treatments showed a significant difference, 5% and 3% water extract was the best on the sixth day, respectively. Regarding the basic pH properties of rainbow Trout fillets in this study, in all treatments, it was approximately 6. 85%. The process of pH changes during 6 days of storage of Trout fillets was obtained. The highest pH was observed on day 3 and in the treatment containing alcoholic extract was 3% and the lowest pH was on the sixth day. The TBA of rainbow Trout fillets in this study was almost 0. 03 0. 02 0. 02 for all treatments.

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APA: Copy

EBRAHIMI, A.H., HOSSEINI, S.E., & KHOSHKHOO, ZH.. (2021). Physicochemical, and sensory optimization of Trout fish fillet(Oncorhynchus mykis) containing apple peel extract and chitosan edible coating. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(107 ), 25-37. SID. https://sid.ir/paper/378076/en

Vancouver: Copy

EBRAHIMI A.H., HOSSEINI S.E., KHOSHKHOO ZH.. Physicochemical, and sensory optimization of Trout fish fillet(Oncorhynchus mykis) containing apple peel extract and chitosan edible coating. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(107 ):25-37. Available from: https://sid.ir/paper/378076/en

IEEE: Copy

A.H. EBRAHIMI, S.E. HOSSEINI, and ZH. KHOSHKHOO, “Physicochemical, and sensory optimization of Trout fish fillet(Oncorhynchus mykis) containing apple peel extract and chitosan edible coating,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 107 , pp. 25–37, 2021, [Online]. Available: https://sid.ir/paper/378076/en

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