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

Authors
amir hossin Ebrahimi 1
ebrahim hoseini 2
zhaleh khoshkhoo 3
1 Student of Food Science and Tecnology,Tehran North Branch, Islamic Azad University, Tehran,Iran
2 Associate prof faculty of Food Science and Tecnology,Science and Research Branch, Islamic Azad University, Tehran,Iran
3 Associate prof faculty of Food Science and Tecnology,Tehran North Branch, Islamic Azad University, Tehran,Iran
10.52547/fsct.17.107.25
Abstract
Results showed the 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.
Keywords
Trout
Chitosan
Apple skin Extract

Subjects

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