The impacts of ultrasound-assisted protein hydrolysate coating on the quality parameters and shelf life of smoked bonito fillets stored at 4±1ºC

Abstract

Innovative bioactive protein hydrolysates (PH), produced from Rainbow trout (Oncorhynchus mykiss W., 1792) by-products, were used as a coating on smoked fillets of bonito (Sarda sarda) for extension of the quality and shelf life during chilled storage for 60 days. Three fillet groups were prepared as control group without coating (CG), normal hydrolysate coated group (NHCG), and ultrasound-assisted hydrolysate coated group (UHCG). Total volatile basic nitrogen (TVB-N) and TBA values exceeded the acceptable limits on the 39th and 33rd days for CG respectively; 60th day for NHCG and UHCG. However TBA of UHCG was significantly lower than NHCG. Total aerobic mesophilic bacteria (TAMB) and total aerobic psychrophilic bacteria (TAPB) loads reached 6.32±0.06 and 7.30±0.12 log cfu/g for CG on the 39th day. TAMB and TAPB values of NHCG and UHCG have remained within the limits of consumable until the end of the storage. PH coatings prolonged the storage of fillets by delaying chemical, physical, and microbial degradation. Results showed that ultrasound-assisted PH could be used as a coating for smoked bonito at refrigerated conditions, delaying oxidation and microbial degradation.

A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation

“…Water activity (aw) measurements were made with an Aqualab water activity meter (Decagon Devices, model series 3) at 25 °C (±0.2 °C) [ 21 ]. Before the measurement, the device was calibrated using ready-made package (Decagon Devices, Inc. 2365 NE Hopkins Court Pulman WA 99163).…”

Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions

“…Water activity (a w ) measurements were made with an Aqualab model series 3 water activity measuring device (Decagon Devices, Inc., Pulman, WA, USA) at 25 °C (±0.2 °C) 20 . Prior to measurement, the instrument was calibrated using ready‐made calibration solutions (Decagon Devices, Inc.).…”

“…19 Measurement of water activity Water activity (a w ) measurements were made with an Aqualab model series 3 water activity measuring device (Decagon Devices, Inc., Pulman, WA, USA) at 25 °C (±0.2 °C). 20 Prior to measurement, the instrument was calibrated using ready-made calibration solutions (Decagon Devices, Inc.). Calibration solutions with a w values of 0.760 and 0.960 closest to our readings were used for calibration.…”

Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets

“…The microbial activity of bacteria present in foods leads to enzymatic autolysis, as well as lipid and protein oxidation, inducing the degradation of protein and non-nitrogen components of meat [45]. The degradation of proteins over time causes a rise in organic amines, such as TVB-N [46]. On day 0 of the shelf-life study, all chicken breast fillets had TVB-N values of approximately 10 mg N per 100 g of samples, and these values increased in all samples during their storage (see Figure 2e).…”