Volume 16, Issue 89 (2019)                   FSCT 2019, 16(89): 315-324 | Back to browse issues page

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Alizadeh S, Jafarpour S A, Yeganeh S, Safari R. Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss). FSCT 2019; 16 (89) :315-324
URL: http://fsct.modares.ac.ir/article-7-23137-en.html
Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss)
Sakineh Alizadeh 1, Seyed Ali Jafarpour2 , Sakineh Yeganeh2 , Reza Safari3
1- Student , Alizadehsahar17@gmail.com
2- Associate Professor
3- Assistant Professor
Abstract:   (6055 Views)
This research carried out to study the effects of probiotic coating alginate and whey protein with Pediococcus acidilactici and Lactobacillus plantarum to increase the storage of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature and to evaluate the physical characteristics of the fillets. Thus, the 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 probiotic coating caused a decrease in the index of redness of the fillet on the 21st day; on the other hand, the yellowness index was lesser. In terms of texture indices such as hardness cycle, deformation at hardness, and firmness, using probiotic coatings in higher percentages of alginates and whey protein resulted in better preservation of fillet tissue quality than other treatments.
Keywords: Physical indicator Probiotic coating Rainbow trout fillet Color Texture
Full-Text [PDF 526 kb]   (2043 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2018/07/16 | Accepted: 2019/07/15 | Published: 2019/07/15
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