Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)

Abstract

This study evaluated the effect of whey protein concentrate (WPC) coating incorporated with 1.5% cinnamon essential oil (CEO) on the quality of beluga sturgeon (Huso huso) fillet during refrigerated storage (4 ± 1C). Microbial, chemical, and sensorial properties of the fillets were measured for 20 days. Whey protein edible coating containing 1.5% CEO could extend preserving ability of beluga sturgeon by about 8 days by retarding lipid oxidation and microbial deterioration as reflected by Peroxide Value, Thiobarbituric acid and total viable count. Samples coated with WPC containing CEO also had the lowest pH and Total Volatile Basic Nitrogen. Moreover, the coating did not negatively affect sensory attributes of the fillets. Practical Applications Extensive research has shown the potential application of natural antimicrobial agents in food preservation. But the efficiency of these materials is limited due to intense odor and aroma changes as well as organoleptic problems. One strategy to decrease their bad effects would be incorporating these compounds with edible coatings. In addition, the incorporation of essential oil (EO) with edible coatings provides additional antioxidant and antimicrobial properties in them which can extend shelf life of food. The present study reveals some information about application of an active protein based film containing cinnamon essential oil on shelf life of refrigerated Bluga sturegeon.

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

“…The following groups of microorganisms we have included into this category: total viable organisms, total mesophilic bacteria, total psychrotrophic bacteria, Enterobacteriaceae (including coliform bacteria), respectively total yeasts and moulds. Against total viable organisms, the most effective edible films/coatings were those that were incorporated with 2% thyme EO [28], 1.5% oregano EO [29], 1% lemon EO [30], and 1.5% cinnamon EO [42] applied on rainbow trout fillets, 0.3% glycerol monolaurate [32] on grass carp fillets, 2.5% lactoperoxidase [33] on pike-perch fillets, 0.2% tea polyphenols [43] on red drum fillets, 0.5% citric acid on Japanese sea bass fillets [44] and beluga sturgeon fillets [45], and 3% oregano EO under MAP conditions [34] on hake fillets. Edible coatings based on chitosan [46] applied to salmon fillets, respectively chitosan-gelatin [47] to golden pomfret fillets exhibited an antimicrobial effect compared to uncoated controls.…”

“…Regarding total psychrotrophic bacteria, the most effective were edible films/coatings incorporated with 2% thyme EO [28], 1.5% oregano EO [29], and 1.5% cinnamon EO [42] applied on rainbow trout fillets, 0.3% glycerol monolaurate [32] on grass carp fillets, 1.5% cinnamon EO on beluga sturgeon fillets [45], and 2.5% lactoperoxidase [33] on pike-perch fillets.…”

“…On beluga sturgeon fillets, the coating based on 8% whey protein concentrate incorporated with 1.5% cinnamon EO [45] extended the shelf-life by 12 days.…”

Quality improvement of half-smooth tongue sole (Cynoglossus Semilaevis) fillets by chitosan coatings containing rosmarinic acid during storage

“…The organoleptic properties of HTS fillets samples were carried out followed the procedure proposed by Bahram et al (Bahram et al, 2016). Ten trained professional panelists (five woman and five men, aged 20-40 years) were asked to evaluate the sensory attributes from the view of color, odor, tissue morphology, elasticity and mucus using a fivepoint scale to determine: 5 corresponded to 'very good' and 1 to 'worse' (Table 1).…”

Using of Quinoa Based Film to Extend the Shelf Life of Rainbow Trout Fillets under Cold Storage (4±1°C) Condition

“…Our data, which is in parallel with the results of a lot studies where the same storage process and different film techniques are applied, is thought to have a significant inhibitory effect of coating solution and coating technique on the TAMB. Some researchers also informed these coatings have antimicrobial effect (Vásconez et al, 2009;Alak et al, 2010;Zhou et al, 2011;Qiu et al, 2014;Bahram et al, 2016;Yıldız and Yangılar, 2016;Shokri and Ehsani, 2017). Ahmad et al, (2012) documented that gelatin film integrated with lemongrass essential oil may reduced microbial counts of sea bass slices.…”