Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Abstract

The aim of this study was to evaluate the preservation effect of the pomegranate peel extract (PPE)-lysozyme (Lys) combination addition on gelatin (G)-polycaprolactone (PCL) composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, total viable bases nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free fatty acid (FFA), weight loss, color), microbiological (total mesophilic count (TMC) and psychrotrophic (PTC) count) and sensorial assessments during refrigerated storage. The results showed that incorporating PPE and Lys into G/PCL solution could significantly (P < .05) improve the quality of fish fillets. Among all treatments, TMC and PTC of mackerel fish with the control treatment increased rapidly and were generally higher than other treatments (P < .05). Thus, G-PCL film containing both of Lys and PPE can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the Lys in combination with PPE could be effective in the reduction of TBARS and FFA values of mackerel wrapped. In addition, the synergistic effect between Lys and PPE improved the antibacterial activity of the gelatin solution. G/PCL-Lys-PPE had the best effect on reducing the weight loss and color properties of the samples. It was seen that the addition of Lys/PPE improved the sensory quality of mackerel fish and these results were supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of G/PCL film containing both of PPE and Lys. These results confirmed that G/PCL-Lys-PPE film was effective for the preservation of mackerel. ARTICLE HISTORY

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

“…Rosemary extract inhibited lipid oxidation by scavenging free radicals to stop the free radical chains. Similar antioxidant properties were observed with grape pomace flour [ 145 ], chlorogenic acid [ 166 ], and gelatin-polycaprolactone composite films combined with lysozyme and pomegranate PE [ 136 ].…”

“…Both microbial activity and chemical changes cause quality degradation of muscle food products during processing and storage [ 135 , 136 ]. Natural preservatives can be used to improve sensory properties and to extend the shelf-life.…”

“…Another parameter that has been used as a quality change indicator is total volatile basic nitrogen (TVB-N), whose increase during storage results from microbial activity. The lowest TVB-N increase for mackerel was obtain using a composite film combined with pomegranate PE-lysozyme [ 136 ]. This was probably due to the bioactive polyphenols in pomegranate PE and antibacterial properties of lysozyme, which prevented the growth of microorganisms responsible for the oxidative deamination of non-protein nitrogen compounds.…”

“…One application has been to test the addition of natural preservatives with meat products, which have been investigated in a large number of studies. Some of these studies have already been discussed [ 27 , 136 , 145 , 164 , 165 , 166 ]. Other meat quality parameters, such as conjugated dienes (measured at 233 nm), protein carbonyl groups (measured at 370 nm), protein thiol groups (measured at 410 nm), or metmyoglobin (measured at 525, 572, and 730 nm), all of which reflect quality and acceptability can be measured by UV-Vis spectroscopy [ 195 , 200 ].…”

Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage

“…The afore-mentioned differences of the efficiency on the both bacteria may be due to a few factors such as size of AgNPs, types of nano-metals (Meral et al, 2019), bacterial resistance, growth phase of herbs, major composition of extract, and the experiment methodology (Alizadeh, 2015;Paredes et al, 2014). However, In the rainbow trout fillets were packed in chitosan-ZnO films containing different concentrations of pomegranate peel extract (1.5%), the value for S. aureus was 2.0 log CFU/g at 6d, which were eliminated from the fillets on 7d at 4 °C (Shahbazi & Shavisi, 2018b) a one week delay in comparison to this study (Table 3), which could be due to the different use of extracts, because the volume of NPs required for S. aureusgrowth inhibition impacted by ZnO and Ag nanocomposites was usually the same (Salem et al, 2015). The growth of S. aureus neither observed in the trout fillets coated with S-AgNP/PVA-Ult nor in those of S-AgNP/PVA-Pho films during the study (14d).…”