e-journal

Use of quince seed mucilage edible films containing natural preservatives toenhance physico-chemical quality of rainbow trout fillets during cold storage

---

In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2% (V/V) thyme or oreganoessential oil, as natural preservatives, during storage of 18 d at 4◦C were investigated. The control and wrapped fillet samples were analyzed fortexture, lipid oxidation, and color characteristics. After 6 d of storage, a significantly increasing trend was observed for lipid oxidation in controlsamples. Peroxidation values (PV) varied for all treatments and remained lower than 8 meq/kg throughout the storage time (18 d). The lowestPV was obtained in fillets wrapped with QSM film containing 2% oregano essential oil. Compared to control samples, fillet samples wrappedwith QSM films presented a significant reduction in pH after 12 d (P < 0.05). L* and b* color parameters were increased while parameter a* wasdecreased linearly for all treatments during the storage time.

Keywords: Edible films; Color; Texture; Lipid oxidation; Rainbow trout fillet

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

-

Penerbit

: Elsevier B.V., 2014

Deskripsi Fisik

Food Science and Human Wellness 3 (2014) 65–72

Bahasa

English

ISBN/ISSN

-

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Food And Health

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar