The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykissWalbaum) fillets during cold storage (4±1°C)

Effect of edible chitosan/clove oil films and high‐pressure processing on the microbiological shelf life of trout fillets

“…Nowzari et al reported no difference in the application method (coating or film wrap) in the antimicrobial efficiency of gelatine–chitosan films on refrigerated trout fillets. A synergetic increase in the shelf‐life of chilled trout was found by Günlu et al by the use of HPP and chitosan films, being more effective than HPP or films alone.…”

Synergistic effect of ultraviolet radiation and high hydrostatic pressure on texture, color, and oxidative stability of refrigerated tilapia fillets

“…In spite of the wide popularity of tilapia, the yield of commercial fillets is low (approximately 30%), and spoilage and loss of quality prior to retail display (34%) result in substantial economic losses due to lower price or the need to discard fillets . To minimize or prevent this problem, the Food and Agriculture Organization of the United Nations has encouraged the use of additional preservation methods, especially emerging nonthermal techniques such as high hydrostatic pressure (HHP) and ultraviolet‐C (UV‐C) radiation, which leads to longer shelf life of refrigerated fish …”

“…The effect of HHP on quality parameters of fish is already documented, and studies of the effect of UV‐C radiation on fish meat are more recent . The individual effects of HHP and UV‐C on protein and lipid molecules vary depending on the processing parameters, endogenous characteristics and biochemistry of each food matrix, and on the type of preservation method .…”

Use of Natural Preservatives in Seafood: Plant Extracts, Edible Film and Coating

“…This biopolymer has the ability to provide perfect film and coating solution when dissolved in acidic water solutions (Yingyuad et al, 2006). Hence, it has a wide potential to be used as a food packaging material (Tual et al, 2000;Sathivel et al, 2007) and numerous studies carried out with different fish species to evaluate the effects of chitosan coating on quality changes of sea foods under various storage conditions Gómez-Estaca et al, 2007;Sathivel et al, 2007;Duan et al, 2010;Ojagh et al, 2010;Günlü & Koyun 2013;Günlü et al, 2014). Many researches have studied chitosan as an edible coating material for fishery products to enhance quality.…”

“…Similarly, chemical and microbiological quality of chitosan coated vacuum packed and high pressure processing (HPP) applied rainbow trout fillets were determined under chilled conditions (4±1 °C). Application of these two methods prolongs the shelf life of the fillets up to 24 days (Günlü et al, 2014). Thyme oil Gluten Hot-smoked trout According to sensory analysis the shelf life of vacuum packaged samples were found acceptable quality during 3 weeks.…”