Journal
FOODS
Volume 10, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/foods10020401
Keywords
film; whey protein isolate; tarragon essential oil; brook trout; refrigerated storage; physicochemical quality; microbiological quality; sensory quality; shelf-life
Categories
Funding
- MCI-UEFISCDI [PED 386, PN-III-CERCCO-PED-2-2019]
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The study found that the whey protein film incorporated with 2.5% tarragon essential oil showed enhanced quality preservation effects compared to regular whey protein film during storage, exhibiting lower physicochemical parameters, microbial loads, and higher sensory scores. These effects led to an extension of the sample's shelf-life.
The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 degrees C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample's shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.
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