Shelf‐Life Enhancement in Fresh and Frozen Rainbow Trout Fillets by the Employment of a Novel Active Coating Design

Abstract

The goal of this study was to determine the effect of incorporating ethanolic Prosopis farcta extract (PFE, 0 and 0.5%) and curcumin nanoparticles (CCM, 0, 0.1 and 0.2%) into sodium alginate (SA) coating on shelf-life of refrigerated and frozen rainbow trout fillets during storage lasting for 12 days and 6 months, respectively. Antioxidant and antibacterial properties of designated coatings were examined using 2, 2-diphenyl-1-picrylhydrazyl hydrate free radical scavenging activity and broth microdilution methods, respectively. The highest antioxidant and antibacterial activities were found in CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5%. The CCM 0.2% + PFE 0.5% and CCM 0.1% + PFE 0.5% treatments could significantly extend the shelf-life of fresh trout fillets for 12 days during refrigerated storage evidenced by the 3.6 to 4.3 and 3 to 3.7 log CFU/g decrease in the microbial population in comparison with the untreated group, respectively. At the end of refrigerated storage time, the chemical change in all treated fillets was significantly lower than the untreated group (P < 0.05). The treatments of frozen trout fillets with SA + different concentrations of PFE and CCM resulted in better microbial and chemical properties than of the untreated group at the end of storage period (P < 0.05).Keywords: curcumin, fresh and frozen rainbow trout fillets, Prosopis farcta extract, sodium alginate Practical Application: Antimicrobial edible coatings from natural renewable resources have been found to be very useful in the food preservation field owing to the increasing consumer interest for the improvement of shelf-life property and appearance of fresh foodstuffs. Rainbow trout fillets without chemical preservatives have a limited shelf-life due to its biological properties. This study indicates the possibility of application of sodium alginate coatings containing Prosopis farcta extract and curcumin nanoparticles to increase shelf-life and maintain the quality of refrigerated trout fillets.

Market-driven assessment of alternate aquafeed ingredients: seafood waste transformation as a case study

“…The lack of suitable-scale infrastructure has also been identified as a barrier (Hua et al 2019). Hence, while there is some work on the addition of untreated fish waste to small-scale aquaculture operations (Bechtel 2007), transforming the perishable raw seafood material into high-quality stable products, and their transport logistics, has been the focus of recent research efforts (Arulkumar et al 2018;Lerfall et al 2018;Benjakul 2018a, 2018b;Lambrianidi et al 2019;Zhaleh et al 2019;Baptista et al 2020;Castro et al 2020;Shokri et al 2020;Ucar et al 2020;Hoque et al 2022).…”

Application of Active Packaging in Refrigerated Rainbow Trout (Oncorhynchus mykiss) Fillets Treated with UV-C Radiation

“…Depending on the oxidized amino acid, there is the formation of carbonyl residues (e.g., oxidation of lysine, arginine and proline), cross-linking and sulfur-containing residues (e.g., oxidation of cysteine and methionine), which result in adverse effects on color and texture of meat products [5,33]. In this way, the increase of carbonyl content occurs naturally during refrigerated storage of fish species, which is well known in trout fillets [35,36] and agrees with our findings.…”