Evaluation of the effects of edible coating of Sodium alginate and Whey protein containing Lactic acid bacteria of Pediococcus acidilactici and Lactobacillus plantarum on physical parameters of rainbow trout fillet (Oncorhynchus mykiss)

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

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:89 Page(s): 315-324

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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 on physical parameters of rainbow trout fillet (Oncorhynchus mykiss)

Author(s)

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

Keywords

Physical parameterQ1

Lactic acid bacteriaQ1

Rainbow trout filletQ2

ColorQ2

TextureQ2

Abstract

This research carried out to study the effects of using edible coating of sodium alginate and whey protein containing lactic bacteria Pediococcus acidilactici and Lactobacillus plantarum to increase the storage of Color:#ff0078">Rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature and to evaluate the Color:#ff0078">Physical parameters of the fillets. Thus, the Color:#ff0078">Physical parameters such as Color and Texture of fillets were investigated at 0, 7, 14 and 21 days. Results showed that, the Color index (L*, a*, b*) and Texture index (hardness cycle, deformation at hardness, and firmness) in treated fillets were better than control. In other words, the use of the coating containing lactic bacteria caused an increase in the index of redness of the fillet and decreased the yellowness index on the 21st day. In terms of Texture indices such as hardness cycle, deformation at hardness, and firmness, the use of coating containing lactic bacteria in higher percentages of alginates and whey protein resulted in better preservation of fillet tissue quality than other treatments.

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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 on physical parameters of rainbow trout fillet (Oncorhynchus mykiss). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(89 ), 315-324. SID. https://sid.ir/paper/72302/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 on physical parameters of rainbow trout fillet (Oncorhynchus mykiss). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(89 ):315-324. Available from: https://sid.ir/paper/72302/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 on physical parameters of rainbow trout fillet (Oncorhynchus mykiss),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 89 , pp. 315–324, 2019, [Online]. Available: https://sid.ir/paper/72302/en

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