Evaluation antioxidant effects of hydrolyzed protein obtained from Chlorella vulgaris by enzymatic hydrolysis with Nanocomposite Coating on the chemical corruption of fresh beluga sturgeon fillet during storage in a refrigerator

Shahosseini, Seyed Zaman; Javadian, Seyed Rohollah; Shahosseini, seyed rasoul

Volume 16, Issue 2 (Summer 2024) 3 2024, 16(2): 1-18 | Back to browse issues page

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Shahosseini S Z, Javadian S R, Shahosseini S R. Evaluation antioxidant effects of hydrolyzed protein obtained from Chlorella vulgaris by enzymatic hydrolysis with Nanocomposite Coating on the chemical corruption of fresh beluga sturgeon fillet during storage in a refrigerator. 3 2024; 16 (2) :1-18
URL: http://jmb.ahvaz.iau.ir/article-1-1012-en.html

Evaluation antioxidant effects of hydrolyzed protein obtained from Chlorella vulgaris by enzymatic hydrolysis with Nanocomposite Coating on the chemical corruption of fresh beluga sturgeon fillet during storage in a refrigerator

Seyed Zaman Shahosseini

, Seyed Rohollah Javadian

, Seyed rasoul Shahosseini

Department of Fisheries, Qas.C., Islamic Azad University, Qaemshahr, Iran.

Abstract: (313 Views)

The aim of this research was, the antioxidant properties of the bioactive peptide of Chlorella vulgaris algae were determined by using two enzymes, Alcalase and Flowerzyme, and then combined with the carboxymethylcellulose-nanoclay composite food coating on the chemical spoilage of the fresh beluga sturgeon fillet (Huso huso) stored in The refrigerator was examined for 12 days. The results showed that the protein hydrolyzed by alcalase at a molecular weight of 3 kDa was higher than the protein hydrolyzed by flowerzyme enzyme in terms of protein amount, degree of hydrolysis and antioxidant activity (P<0.05). Then 6 control treatments (fish fillet without coating), carboxymethylcellulose + clay nanoparticles, carboxymethylcellulose +clay nanoparticles+0.5% hydrolyzed protein, carboxymethylcellulose + clay nanoparticles + 1% hydrolyzed protein, carboxymethylcellulose + clay nanoparticles + 1.5% hydrolyzed protein, carboxymethylcellulose + TBHQ + clay nanoparticles were produced and the treated samples were examined in terms of chemical properties (Peroxide value (PV), Thiobarbithic acid (TBA), total volatile base nitrogen (TVB-N)) and sensory assessment. According to the results, the treatments containing hydrolyzed proteins along with nanocomposite coating were able to significantly reduce the (TVB-N), (PV) and (TBA) compared to the control sample. In the sensory evaluation, better results were observed for treatments containing hydrolyzed protein and coating. In total, the best results were observed in the treatment of carboxymethylcellulose + clay nanoparticles + 1.5% hydrolyzed protein, which did not have a significant difference with the treatment of carboxymethylcellulose + TBHQ+ clay nanoparticles, also only this Two treatments had acceptable chemical indicators until the end of the storage period. According to the results of the tests, the treatment of carboxymethylcellulose + clay nanoparticles + 1.5% hydrolyzed protein can maintain the quality and increase the shelf life of elephant fish fillets as a substitute for the synthetic antioxidant TBHQ Refrigerate.

Keywords: Nanostructured edible coating, chlorella vulgaris algae, antioxidant properties, shelf life

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Type of Study: Research | Subject: Fisheries
Received: 2024/05/22 | Accepted: 2024/06/29 | Published: 2024/06/29