The effect of chitosan-based edible film and high hydrostatic pressure process on the microbiological and chemical quality of rainbow trout (Oncorhynchus mykiss Walbaum) fillets during cold storage (4 +/- 1 degrees C)

Date

2014-01-02

Author

Guenlue, Ali
SIPAHIOGLU, Sinem
Alpas, Hami

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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The objective of this study is to determine the changes in the chemical and microbiological quality of fresh rainbow trout (Oncorhynchus mykiss Walbaum) fillets during storage at 4 +/- 1 degrees C as a result of chitosan-based edible film coating, vacuum packaging and high pressure application processes. Chemical (pH, total volatile basic nitrogen and thiobarbituric acid index) and microbiological (total mesophilic and total psychrophilic microorganism) shelf life analyses were carried out in 4-day intervals for samples that were vacuum packaged (C), subjected to high pressure after vacuum packaging (high hydrostatic pressure (HHP)), vacuum packaged after being wrapped by chitosan-based film (CFW) and subjected to high pressure after vacuum packaging and being wrapped by chitosan-based film (HHP+CFW ). According to the chemical and microbiological shelf life analysis results of rainbow trout fillets, shelf life increases of 4 days in HHP group samples, 8 days in CFW group samples and 24 days in HHP+CFW group samples were provided in comparison with the control group. In conclusion, it was determined that high pressure and wrapping with chitosan-based film had protective effect both chemically and microbiologically and that the most effective protection was obtained when both methods were used together.

Subject Keywords

Condensed Matter Physics

URI

https://hdl.handle.net/11511/38449

Collections

Department of Food Engineering, Article