Impacts of Nano-Gelatin Coating Containing Thymol and Nisin on Chemical Quality Indices of Rainbow Trout Fillets Stored at 4°C

Jundishapur Journal of Natural Pharmaceutical Products

article

Mohammad Hashemi¹  Faezeh Sadat Pourmousavi³  Fatemeh Mohajer⁴  Seyyed Mohammad Ali Noori⁵ 

[1] Medical Toxicology Research Center, Mashhad University of Medical Sciences;Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences;Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences;Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad;Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences

关键词: Essential Oil;    Shelf Life;    Gelatin Nanogel;    Chemical Quality;    Lipid Oxidation;   

DOI  :  10.5812/jjnpp-122177

学科分类：药理学

来源: Jundishapur Journal of Natural Pharmaceutical Products

【 摘 要 】

Background: Seafood such as fish is an integral part of human nutrition and an excellent source of protein. However, their short shelf life is quite challenging for the food industry. Objectives: This study was carried out to investigate the effects of nano-gelatin coating embedded with thymol and nisin on the chemical quality indices of rainbow trout fillets during 16 days of storage at 4°C. Methods: The fillets were randomly divided into six groups, including control (C), gelatin (G), nano-gelatin (NG), nano-gelatin + thymol (NG-T), nano-gelatin + nisin (NG-N), and nano-gelatin + nisin and thymol (NG-T-N). The chemical quality of fish samples was assessed by performing pH, thiobarbituric acid reactive substance (TBARS), peroxide value (PV), free fatty acid (FFA), and total volatile basic nitrogen (TVB-N) analyses every four days. Results: The results revealed the stunning effect of nisin and thymol addition to the nano-gelatin coating on all chemical quality indices. Besides, PV, TBARS, and FFA analyses showed that nano-gelatin containing thymol significantly decreased lipid oxidation in fish fillet samples (P < 0.05). The lowest amounts of PV (8.33 meq oxygen/kg oil), TBARS, and FFA were recorded for NG-T-N. The best results in the TBARS test (P < 0.05) were observed in NG-T-N, followed by NG-T (1.45 and 1.69 mg of malonaldehyde/kg of tissue, respectively), and similar results were recorded for FFA analysis. On day 16, the lowest amounts of TVB-N were measured for NG-T-N, followed by NG-N and NG-T (26.13, 29.86, and 38.26 mg N/100 g, respectively). Both nisin and thymol reduced the TVB-N and increased the shelf life, and the best results were observed in groups treated with nisin and thymol simultaneously. However, the application of gelatin and nano-gelatin coating without nisin and thymol was ineffective in improving the chemical quality of samples, and they must be used with nisin and/or thymol. Conclusions: Gelatin nanogel embedded with thymol and nisin can be utilized to enhance the chemical quality and shelf life of fish fillets.

【 授权许可】

CC BY-NC