Abstract
The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.
Highlights
The brook trout (Salvelinus fontinalis) is a species of freshwater fish in the genusSalvelinus of the family Salmonidae [1]
The major components identified in tarragon essential oil were estragole (81.84%), cis-β-ocimene (6.51%), trans-β-ocimene (6.19%), and D-limonene (4.05%)
No significant correlation (r = −0.164; p ≥ 0.05) was found between a*- and b*-values; no relationship between redness and yellowness of the fish samples. All these results indicate a discoloration of fish samples with storage time caused by oxidation of red pigments and lipids; the least affected were samples covered with whey protein isolate-based films incorporated with 2.5% tarragon essential oil
Summary
The brook trout (Salvelinus fontinalis) is a species of freshwater fish in the genusSalvelinus of the family Salmonidae [1]. The brook trout (Salvelinus fontinalis) is a species of freshwater fish in the genus. Fish is one of the most commercialized, and perishable, food products due to high water activity, nutrient availability, nearly neutral-pH, and the presence of autolytic enzymes [3,4]. Keeping fish quality during the supply chain is a challenge for food manufacturers [5]. In recent years there has been an increase in the development of active packaging materials, based on natural polymers, by incorporating essential oils [4,6]. Depending on the scent intensity or the level of incorporation, these may impart foreign taste and aroma to food. Thyme and oregano essential oils, the active substances most used in packaging materials, have strong scent intensities. Like tarragon essential oil, have a weaker scent
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
