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The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss)
The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO(2) (CHT) and chitosan+TiO(2)+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636217/ https://www.ncbi.nlm.nih.gov/pubmed/37969329 http://dx.doi.org/10.5851/kosfa.2023.e47 |
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author | Kizilkaya, Pınar Kaya, Mükerrem |
author_facet | Kizilkaya, Pınar Kaya, Mükerrem |
author_sort | Kizilkaya, Pınar |
collection | PubMed |
description | The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO(2) (CHT) and chitosan+TiO(2)+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO(2)+30% O(2)+30% N(2)) and stored at 4°C for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment. |
format | Online Article Text |
id | pubmed-10636217 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-106362172023-11-15 The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss) Kizilkaya, Pınar Kaya, Mükerrem Food Sci Anim Resour Special Section Articles The aim of this study was to determine the effect of chitosan (CH)-based nanocomposite coating applications [chitosan+TiO(2) (CHT) and chitosan+TiO(2)+rosmarinic acid (CHTRA)] on changes in quality attributes of rainbow trout fillets during cold storage (4°C). Fish fillets were randomly divided into four groups and subjected to treatments (CH, CHT, CHTRA, and control). After treatments, the groups were packaged under a modified atmosphere (40% CO(2)+30% O(2)+30% N(2)) and stored at 4°C for 18 days. During cold storage, the samples were subjected to physico-chemical and microbiological analyses. During storage, CH, CHT, and CHTRA treatments showed lower aerobic mesophilic and psychrotrophic bacteria counts than the control. However, the differences between coating treatments were not significant. The highest mean pH value was determined in the control group. As the storage time increased, the thiobarbituric acid reactive substances value increased. At the end of the storage period, no significant differences were observed between the treatments, including in the control group. The total volatile basic nitrogen (TVB-N) level in the control group was above 25 mg/100 g on day 15 of storage. However, the TVB-N level in the treatment groups was below 20 mg/100 g on day 18. It was also determined that coating application×storage period interaction had a significant effect on all color parameters (p<0.01). At the end of storage, the highest CIE L* was observed in CHTRA treatment. However, the value of this treatment did not differ from that of the CH treatment. Korean Society for Food Science of Animal Resources 2023-11 2023-11-01 /pmc/articles/PMC10636217/ /pubmed/37969329 http://dx.doi.org/10.5851/kosfa.2023.e47 Text en © Korean Society for Food Science of Animal Resources https://creativecommons.org/licenses/by-nc/3.0/This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Special Section Articles Kizilkaya, Pınar Kaya, Mükerrem The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow Trout Fillets (Oncorhynchus mykiss) |
title | The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic
Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow
Trout Fillets (Oncorhynchus mykiss) |
title_full | The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic
Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow
Trout Fillets (Oncorhynchus mykiss) |
title_fullStr | The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic
Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow
Trout Fillets (Oncorhynchus mykiss) |
title_full_unstemmed | The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic
Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow
Trout Fillets (Oncorhynchus mykiss) |
title_short | The Effect of a Chitosan/TiO(2)-Nanoparticle/ Rosmarinic
Acid-Based Nanocomposite Coating on the Preservation of Refrigerated Rainbow
Trout Fillets (Oncorhynchus mykiss) |
title_sort | effect of a chitosan/tio(2)-nanoparticle/ rosmarinic
acid-based nanocomposite coating on the preservation of refrigerated rainbow
trout fillets (oncorhynchus mykiss) |
topic | Special Section Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10636217/ https://www.ncbi.nlm.nih.gov/pubmed/37969329 http://dx.doi.org/10.5851/kosfa.2023.e47 |
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