کلیدواژهها
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resveratrol, dietary supplement, natural food preservative, edible coating, fish
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چکیده
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This study aimed to examine activating sodium alginate-based edible coating (AL) with resveratrol
(RE) as a dietary supplement for increasing the shelf life of rainbow trout (Oncorhynchus mykiss)fillet
during refrigerated storage. Administered treatments were AL, AL–RE 0.1%, AL–RE 0.2%, and control.
Samples were stored at 4 8C for 15 days and analyzed at 3-day intervals. All treatments
indicated a significant decrease (p .05) in their total viable counts, psychrotrophic bacteria, Enterobacteriaceae,
Pseudomonas spp., lactic acid bacteria, and yeasts–molds compared to the control in
the storage period. Thiobarbituric acid value and total volatile basic nitrogen were significantly lower
in all treatments (p .05) compared to the control. RE improved the alginate effects on increasing
the shelf life of the samples. In conclusion, RE can be considered as a replacement to the synthetic
antimicrobials and synthetic antioxidants in the rainbow trout fillets with more health benefits.
Practical applications
Since fish fillets are very perishable products, improving preservation techniques for enhancing
their shelf-life seems quite necessary. Besides bacterial growth, oxidation reactions can induce the
spoilage of fish meat in the storage period. The various synthetic preservatives are generally undesired
by consumers because of their adverse effects. Resveratrol, a dietary supplement, can be
used as a natural antioxidant and antimicrobial in the rainbow trout fillet with added health
benefits.
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