Abstract
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have been the subject of recent studies, focusing on determining their functional properties and the best form of applying peptide chains. The present study aimed to evaluate the effects of the protein hydrolysate obtained by the enzymatic hydrolysis of commercial fish gelatin added to rainbow trout fillets (Oncorhynchus mykiss) packed under vacuum and maintained under refrigeration. The fillets were distributed into three sample groups (controls and hydrolysate addition at 1:10 and 1:1 ratios). Microbiological and physico-chemical assessments were carried out. The results were compared and correlations observed regarding fish preservation assessments. A relationship between pH, redox potential and N-TVB was verified when compared to microbial development, especially with regard to psychrotrophic aerobic heterotrophic bacteria count. It was concluded that the application of protein hydrolysate as an additive is promising and can be effective in the control of food quality and maintenance of freshness for a longer period.
Highlights
The process comprises the hydrolysis of commercial fish gelatin (Brazilian Ministry of Health registration: 6.6660.0006), composed of proteins derived from different fish species by‐products
Regarding Mesophilic Aerobic Heterotrophic Bacteria (MAHBC), the lowest observed value was of 4.28 log CFU/g in the control group on the T72 of the experiment, while the highest was 7.63 log CFU/g in the 1:10 protein hydrolysates (PH) ratio group on the T96
Commercial PH obtained from fish gelatin does not stimulate microbial development in rainbow trout fillets
Summary
One of the strategies applied in this regard by the industry is the use of additives as food ingredients, which serve several purposes according to specific technological properties, such as the preservation of physico-chemical, microbiological or sensorial qualities, and includes maintenance of consumption conditions for longer periods of time. Gelatin from mechanically separated fish meat, mainly carcasses and muscle chips, contains considerable amounts of protein (93%) and displays high storage stability. It is a higher value option for the use of waste than a production of flours and feed. These components present high nutritional value and digestibility, as well as a balanced amino acid composition (Venugopal et al, 1996). Gelatin hydrolysis can be carried out through the addition of different enzymes, such as AlcalaseTM 2.4, in order to accelerate the process (Benjakul & Morrissey, 1997)
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