Shelf Life of Saurida tumbil during Storage at Refrigeration Condition as affected by Gelatin-Based Edible Coatings Incorporated with propolis Extract

Abstract

The aim of this study was to evaluate the effect of gelatin coating in combination with propolis extract (PE) on the microbiological (total mesophilic bacteria and psychrotrophic count), physicochemical (total volatile basic nitrogen (TVBN), 2-thiobarbituric acid reactive substances (TBARS), and free fatty acid (FFA)), and sensory characteristics in Saurida tumbil fillets during refrigerated storage (4 ± 1°C). The results showed that the gelatin-PE samples reduced the extent of lipid oxidation, as judged by TBARS and FFA, suggesting that there was a synergistic effect between gelatin coating and propolis. Moreover, the application of gelatin coatings with PE improved the TVBN and pH values of the Saurida tumbil samples significantly as compared to untreated sample, thus extending the shelf life of Saurida tumbil fillet approximately 4 days. Gelatin coating with PE was effective in inhibiting bacterial growth. The effect on the TVBN and pH indexes during storage was in accordance with bacterial activity. The gelatin-PE coatings had a positive effect on sensory acceptance of the fillets during storage. Thus, gelatin coatings enriched with PE had a better impact on the sensory characteristics and had more durability (4 days) than control. These results confirmed that gelatin coating enriched with PE can be an improved method of reducing deterioration of refrigerated Saurida tumbil fillets.

The impacts of water and ethanolic extracts of propolis on vacuum packaged sardine fillets inoculated with Morganella psychrotolerans during chilly storage

“…Propolis extracts mainly ethanolic ones significantly inhibited the growth of lactic acid bacteria, which is in agreement with result of other studies (Duman & Özpolat, 2015;Tosi, Ré, Ortega, & Cazzoli, 2007). Similar results were described by Nessianpour et al (2019); which they reported that gelatin coating with PE was effective in inhibiting bacterial growth.…”

“…Gelatin coating with PE was effective in inhibiting bacterial growth (Nessianpour, Khodanazary, & Hosseini, 2019). Similar results were obtained in other study reported by Ebadi, Khodanazary, Hosseini, and Zanguee (2019) who reported that incorporating PE into chitosan solution reduced the extent of lipid oxidation, improved the TVB-N and pH values of the Nemipterus japonicus fillets significantly compared to untreated sample, thus extending the shelf life of N. japonicus fillet approximately >10 days.…”

“…A lower TBA values for rainbow trout fillets treated with PE was reported by Adnani, Darvishi, and Mohammadi (2017). It was reported that TBA values of S. tumbil treated by gelatin in combination with PE was lower than other treatment groups during storage days and no significant difference was presented in PE and gelatin + PE samples after 16 days storage period (Nessianpour et al, 2019). Similar results were also reported for N. japonicus fillets coated with chitosan in combination with PE (Ebadi et al, 2019).…”

“…Payandan et al (2017) reported that the application of various concentration (7, 5, and 3%) ethanol and water extract of propolis to minced C. carpio led to an improvement in sensory properties (color, odor, texture, and overall acceptability) during storage time. The result of the sensory analysis for S. tumbil fillet reported that gelatin coating with propolis extract (PE) displayed lower change in the color, odor, and overall appearance during the storage time (Nessianpour et al, 2019). Similar results were also reported for N. japonicus fillets coated with chitosan and PE by Ebadi et al (2019).…”

“…Jonaidi Jafari, Kargozari, Ranjbar, Rostami, and Hamedi (2018) showed that coating of chicken fillets with ethanolic extract of propolis in combination with chitosan solution could delay the increase in TVBN content. According to Nessianpour et al (2019), the TVBN value of S. tumbil fillets for control group was higher than the others, and the lowest value was TBA value is one of the criteria showing the autoxidative spoilage of fat and is used to determine the degree of lipid oxidation. It has been reported that the TBA value in the new catching fish is between 3 or 5 mg MDA/kg.…”