Volume 16, Issue 3 (Autumn 2024)
3 2024, 16(3): 58-70 |
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Alinia M, Javadian S R, Bahram S, Bale Tabar A. Evaluation of oxidative spoilage rainbow trout (Oncorhynchus mykiss) fillet by using polylactic acid-nanocellulose composite film with probiotic bacteria (Lactobacillus casei). 3 2024; 16 (3) :58-70
URL: http://jmb.ahvaz.iau.ir/article-1-1011-en.html
URL: http://jmb.ahvaz.iau.ir/article-1-1011-en.html
Islamic Azad University, Qaem Shahr Branch
Abstract: (307 Views)
Polylactic acid (PLA) nanocellulose (NC) composite film and probiotic bacteria Lactobacillus casei (L. casei) were used in order to increase the shelf life of Oncorhynchus mykiss fillet at refrigerator temperature (4±1 °C). First, Then the packed fillets (with the mentioned films) and control (without film) were evaluated in terms of chemical (PV, TBA, TVB- N and pH) properties on days 0, 4, 8, 12 and 16. According to the results of the present study, with the increase in storage time, the survival of probiotic bacteria in the nanofilm decreased, and at the end of the storage period, its values were equal to 6.12 log CFU/g, but it was within the permissible range (6 log CFU/g).The results of the investigation of chemical factors showed that the amount of the mentioned indicators in the fillets packed with films was significantly lower than the control treatments (P<0.05). Also PLA-NC+ L.casei was significantly the lowest treatment in terms of the mentioned indicators compared to other treatments (P<0.05). According to the suggested acceptable limit for these indicators, they were able to be maintained until the end of the maintenance period. According to the results of this research, the use of PLA-NC+L casei film had a positive effect on improving the oxidative spoilage of Oncorhynchus mykiss fish fillets during storage at refrigerator temperature, and it can also be a suitable method for the production of probiotic Fish.
Type of Study: Research |
Subject:
Fisheries
Received: 2024/09/24 | Accepted: 2024/11/22 | Published: 2024/11/23
Received: 2024/09/24 | Accepted: 2024/11/22 | Published: 2024/11/23
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