Volume 19, Issue 128 (2022)
FSCT 2022, 19(128): 37-56 |
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afshar N, Sedaghat N, Mohsenzadeh M. Effect of Edible Chicken Feet Gelatin Green Walnut Husk Extracted Coating on Chemical, Physical, Sensory Properties and Storage Time of Refrigerated Temperature Rainbow Trout Fillets (5.0±1.0 °C). FSCT 2022; 19 (128) :37-56
URL: http://fsct.modares.ac.ir/article-7-57880-en.html
URL: http://fsct.modares.ac.ir/article-7-57880-en.html
1- Ms in Food Science and Technology, Agriculture Faculty, Ferdowsi University of Mashhad, Mashhad, Iran
2- Assistant Professor, Food Science and Technology Department, Agriculture Faculty, Ferdowsi University of Mashhad, Mashhad, Iran ,sedaghat@um.ac.ir
3- Assistant Professor, Food Hygiene and Public Health Department, Veterinary Medicine Faculty, Ferdowsi University of Mashhad, Mashhad, Iran
2- Assistant Professor, Food Science and Technology Department, Agriculture Faculty, Ferdowsi University of Mashhad, Mashhad, Iran ,
3- Assistant Professor, Food Hygiene and Public Health Department, Veterinary Medicine Faculty, Ferdowsi University of Mashhad, Mashhad, Iran
Abstract: (1268 Views)
The effect of chicken feet gelatin coatings and green walnut husk extracted on chemical, physical, microbial and sensory properties of rainbow trout fillet was investigated during storage period (12 days) at 5 °C. Chemical analyses (pH, TVB-N, TBA and FFA measurements), physical tests (moisture, color and texture measurements), microbial tests (TVC) and sensory evaluation were carried out periodically every four days. The results showed that by increasing the concentration of walnut green skin extract, the efficiency of the coating increased that the coatings containing 2.5 and 5% gelatin along with 1000 ppm of the extract improved the quality and shelf life of fish fillets compared to other ones. The values of pH, TVB-N content, TBA and FFA in coated samples were significantly lower than the control sample (p<0.05). The coating treatment containing 1000 ppm of the extract also maintained the moisture, texture and color of the fillets and showed a lower microbial load than other treatments. From a sensory point of view, the treatments containing chicken foot gelatin and walnut green skin extract had the highest score at the end of the storage period compared to the control sample. Furthermore, the highest score was obtained for the samples coated by 1000 ppm walnut green skin extract.
Keywords: Edible coatings, Chicken feet gelatin, green walnut husk extracted, Shelf life, Rainbow trout fillet.
Article Type: Original Research |
Subject:
Antioxidants
Received: 2021/12/14 | Accepted: 2022/02/5 | Published: 2022/10/2
Received: 2021/12/14 | Accepted: 2022/02/5 | Published: 2022/10/2
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