Effect of probiotic coating of Pediococcus acidilactici and Lactobacillus plantarum on physical indicators of rainbow trout fillet (Oncorhynchus mykiss)

Authors
Sakineh Alizadeh 1
Seyed Ali Jafarpour 2
Sakineh Yeganeh 2
Reza Safari 3
1 Student
2 Associate Professor
3 Assistant Professor
Abstract
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

Subjects

Fennema, O.R., & Kaster. (1986). A review: Edible films and coatings. Food technology, Vol.40, No. 12, PP. 47-59.
Gómez-Estaca, J., López de Lacey, A., López-Caballero, M. E., Gómez-Guillén, M. C., & Montero, P. (2010). Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiology, Vol.27, No.7, PP. 889-896.
Jafarpour, S.A., Alinejad, A., Yeganeh, S., & Safari, R. (2013). Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation temperatures. Vol. 22, No. 2, PP. 46-35.
Khezri Ahmadabad, M., Rezaei, M., & Ojagh, S. M. (2015). The effect of whey protein edible coating on microbial quality of rainbow trout fillet during cold storage. JFST, Vol.12, No.49, PP.11-20.
Li, T., Li, J., H, W., Z, X., Li, X., & Z, J. (2012). Shelf-life extention of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chemistry, Vol, 135. PP.140-145.
López-Caballero, M. E., Álvarez Torres, M. D., Sánchez-Fernández, J. A., & Moral, A. (2002). Photobacterium phosphoreum isolated as a luminescent colony from spoiled fish, cultured in model system under controlled atmospheres. European Food Research and Technology, Vol. 215, No.5, PP.390-395.
López-Caballero, M. E.,Gomez-Guillen, M. C., Perez-Mateos, M., & Montero, P. (2005). A chitosan-gelatin blend as a coating for fish patties. Food Hydrocolloids, Vol.19, PP.303-311.
Neetoo, H., Ye, M., Chen, H., 2010. Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets. International Journal of Food Microbiology, Vol.136, No.3, PP.326-331.
Nollet, L. M. L., & Toldra, F. (2010). Sensory analysis of foods of animal origin (illustration): CRC Press.
Probiotic as product of bacterial and human companionship. (2009). Medical sciences university of shahid beheshthi. Assistance food and drug.
Sánchez-Ortega, I., García-Almendárez, B.E., Santos-López, E.M., Amaro-Reyes, A., Barboza-Corona, J.E., Regalado, C. (2014). A review: Antimicrobial edible films and coatings for meat and meat products preservation. Scientific World Journal,Vol.2014, PP.18.
Seifzadeh, M., & Matlabi, A.A. (2012). Effects of using of mixing cover of whey protein and sodium alginate on Kilka fish(Clupeonella delicatula) quality changing in cooling storage. Journal of Aquatic Animals and Fisheries, Vol. 2, No.8, PP.39-88.
Soukoulis, C., Yonekura, L., Gan, H., Behboudi-Jobbehdar, S., Parmenter, C., and Fisk, I. (2014). Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids. Vol.39, PP.231-242.
Vejdani, R., & Zali, M.R. (2003). Probiotics and the mechanism of their effect on the prevention and treatment of diseases man. Research Journal of Faculty of Medicine.Shahid Beheshti University of Medical Sciences. Vol.27, No.4, PP.319-330.
Journal of food science and technology(Iran)
Volume 16, Issue 89
July 2019
Pages 315-324