Effect of modified atmosphere packaging on the shelf life of rainbow trout (<i>Oncorhynchus mykiss</i>, Walbaum 1792) mince

Kocatepe, Demet; Turan, Hülya; Altan, Can Okan; Keskin, İrfan; Ceylan, Asuman

doi:10.1177/1082013215601771

Cited by 10 publications

(5 citation statements)

References 24 publications

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“…The TMAB load of the fresh trout sample was 2.15 log cfu/g. This value is similar to that obtained by Altan (2020) but lower than those reported by Volpe et al (2015), Kocatepe et al (2016), andRezaeifar et al (2020). At the beginning of storage, the TMAB values of the trout balls were 2.91 log cfu/g, 2.88 log cfu/g, and 2.75 log cfu/g in the control group, Group A, and Group B, respectively.…”

Section: The Results Of the Microbiological Analyses Of The Groups Du...supporting

confidence: 87%

“…The initial TPAB count of fresh trout was 2.27 log cfu/g, which is lower than those reported by other researchers for fresh trout (Kocatepe et al, 2016;Altan, 2020;Rezaeifar et al 2020). The TPAB counts of the control group, Group A, and Group B were 2.29 log cfu/g, 2.38 log cfu/g and 2.27 log cfu/g on the first day of storage, respectively.…”

Section: The Results Of the Microbiological Analyses Of The Groups Du...contrasting

confidence: 60%

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Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality

Kocatepe,

Corapci,

Altan

et al. 2024

J Hellenic Vet Med Soc

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In this study, MTGase (Control (without enzyme), A-0.5% MTGase (Group A), and B-0.8% MTGase (Group B) were added to rainbow trout meatballs at two different rates and the samples were stored at -18±1°C. The chemical (TVB-N, TBARS), physical (pH, water activity, color, texture, and cooking loss), microbiological (TMAB, TPAB, TYM, TCB, TAB, E. coli, and S. aureus), and sensory properties of the trout meatballs were examined for 210 days. The TVB-N and TBARS values remained within the limit values during frozen storage. The pH and cooking loss values of the control group were different from those of Groups A and B. The water activity values generally remained stable. The L* and a* values were affected by the addition of MTGase. Moreover, the textural properties and sensory quality of the trout meatballs improved. During the frozen storage, the limit values were not exceeded in all groups, except for the TCB values.

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Section: The Results Of the Microbiological Analyses Of The Groups Du...supporting

confidence: 87%

Section: The Results Of the Microbiological Analyses Of The Groups Du...contrasting

confidence: 60%

Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality

Kocatepe,

Corapci,

Altan

et al. 2024

J Hellenic Vet Med Soc

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“…the Shelf life can be increased through freezing and cold storage, yet, the quality of the fish is not entirely preseved 44 . Moreover, coating and using different chemical preservatives for increasing the shelf life of fresh fish fillets have been investigated 7,42,[45][46][47] . However, the excessive use of chemical preservatives can generate unfavorible results on human health as well as on the nutrition amount of food.…”

Section: Discussionmentioning

confidence: 99%

Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets

Nowruzi,

Ahmadi,

Bouaïcha

et al. 2024

Sci Rep

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Marine cyanobacteria present a significant potential source of new bioactive compounds with vast structural diversity and relevant antimicrobial and antioxidant activities. Phycobiliproteins (PBPs) like phycocyanin (PC), phycoerythrin (PE), and water-soluble cyanobacterial photosynthetic pigments, have exhibited strong pharmacological activities and been used as natural food additives. In this study, phycoerythrin (PE) isolated from a marine strain of cyanobacterium Nostoc sp. Ft salt, was applied for the first time as a natural antimicrobial as well as an antioxidant to increase the shelf life of fresh rainbow trout i.e., (Oncorhynchus mykiss) fillets. Fresh trout fillets were marinated in analytical grade PE (3.9 μg/mL) prepared in citric acid (4 mg/mL), and stored at 4 °C and 8 °C for 21 days. Microbiological analysis, antioxidant activity and organoleptic evaluation of both control and treated fish fillets were then statistically compared. The results demonstrated noticeable (P < 0.05) differences in the microbial counts, antioxidant activity, and organoleptic characteristic values between PE-treated and non-treated groups. In addition, we observed that treating fresh fish fillets with a PE solution leads to a significant increase in shelf life by at least 14 days. Consequently, PE could be an alternative to synthetic chemical additives since it does not contain the potentially dangerous residues of the synthetic chemical additives and is thus healthier to the consumers.

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“…A few studies have been done about the packaging fish and maintenance procedure. Based on the records of modified atmosphere packaging (MAP) on rainbow trout have done by (Kocatepe, Turan, Altan, Keskin & Ceylan 2015), sardin fish by (Ozogul, Polat & Ozogul 2004), Atlantic farmed salmon by (Fernandez, Aspe & Roeckel 2009), that indicate the positive effects of maintenance and increase their shelf-life.…”

Section: Introductionmentioning

confidence: 99%

Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC

Rahmatipoor

Roomiani

Sary

2017

I J Aqua Anim Health

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Freshness is one of the main quality attributes for processing, marketing and consumption of fish. Fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. However, the disadvantage associated with broader consumption of fish products is their comparatively short shelf-life. Therefore, effective methods for extending shelf-life and improving quality of fresh silver carp fillets are necessary. The goal of this study was to evaluate the biochemical and microbial changes of silver carp fillets in different packaging including aerobic, vacuum and modified atmosphere packaging (MAP) when stored at 4ºC for 15 days. Data obtained from these tests was averaged and subjected to the analysis of variance (ANOVA) using SPSS software. The fillets packaged at MAP had significantly (p<0.05) lower pH, TVB-N, TBA and PV contents than those packaged at vacuum and aerobic packaging. The increase in viable bacterial population was significantly (p<0.05

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Effect of modified atmosphere packaging on the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum 1792) mince

Cited by 10 publications

References 24 publications

Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality

Effect of microbial transglutaminase addition on reconstructed frozen rainbow trout (Oncorhynchus mykiss) meatballs’ quality

Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets

Effect of different packaging on the shelf life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 ºC

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