Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating

In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological str...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Maria Grazia Volpe [verfasserIn] Elena Coccia [verfasserIn] Francesco Siano [verfasserIn] Michele Di Stasio [verfasserIn] Marina Paolucci [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2019

Schlagwörter:	trout fillets active carrageenan coating oxidation stability muscle structure electronic nose ATR-FTIR

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 8(2019), 4, p 113
Übergeordnetes Werk:	volume:8 ; year:2019 ; number:4, p 113

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods8040113

Katalog-ID:	DOAJ002939657

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language	English
source	In Foods 8(2019), 4, p 113 volume:8 year:2019 number:4, p 113
sourceStr	In Foods 8(2019), 4, p 113 volume:8 year:2019 number:4, p 113
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	trout fillets active carrageenan coating oxidation stability muscle structure electronic nose ATR-FTIR Chemical technology
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container_title	Foods
authorswithroles_txt_mv	Maria Grazia Volpe @@aut@@ Elena Coccia @@aut@@ Francesco Siano @@aut@@ Michele Di Stasio @@aut@@ Marina Paolucci @@aut@@
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callnumber-first	T - Technology
author	Maria Grazia Volpe
spellingShingle	Maria Grazia Volpe misc TP1-1185 misc trout fillets misc active carrageenan coating misc oxidation stability misc muscle structure misc electronic nose misc ATR-FTIR misc Chemical technology Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating
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topic_title	TP1-1185 Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating trout fillets active carrageenan coating oxidation stability muscle structure electronic nose ATR-FTIR
topic	misc TP1-1185 misc trout fillets misc active carrageenan coating misc oxidation stability misc muscle structure misc electronic nose misc ATR-FTIR misc Chemical technology
topic_unstemmed	misc TP1-1185 misc trout fillets misc active carrageenan coating misc oxidation stability misc muscle structure misc electronic nose misc ATR-FTIR misc Chemical technology
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title	Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating
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title_full	Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating
author_sort	Maria Grazia Volpe
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author_browse	Maria Grazia Volpe Elena Coccia Francesco Siano Michele Di Stasio Marina Paolucci
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title_sort	rapid evaluation methods for quality of trout (<i<oncorhynchus mykiss</i<) fresh fillet preserved in an active edible coating
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title_auth	Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating
abstract	In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological structure was analyzed by histological and immunological methods; lipid peroxidation was performed with the peroxide and thiobarbituric acid reactive substances (TBARS) tests. At the same time, two less time-consuming methods, such as Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy and the electronic nose, were used. Uncoated trout fillets (UTF) showed a less compact tissue structure than carrageenan-coated threads (CTF) and coated fillets of carrageenan (active) ELO (ACTF), probably due to the degradation of collagen, as indicated by optical microscopy and ATR-FTIR. UTF showed greater lipid oxidation compared to CTF and ACTF, as indicated by the peroxide and TBARS tests and ATR-FTIR spectroscopy. The carrageenan coating containing ELO preserved the olfactory characteristics of the trout fillets better than the carrageenan coating alone, as indicated by the electronic nose analysis. This study confirms that both carrageenan and ELO containing carrageenan coatings slow down the decay of the physicochemical and olfactory characteristics of fresh trout fillets stored at 4 °C, although the latter is more effective.
abstractGer	In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological structure was analyzed by histological and immunological methods; lipid peroxidation was performed with the peroxide and thiobarbituric acid reactive substances (TBARS) tests. At the same time, two less time-consuming methods, such as Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy and the electronic nose, were used. Uncoated trout fillets (UTF) showed a less compact tissue structure than carrageenan-coated threads (CTF) and coated fillets of carrageenan (active) ELO (ACTF), probably due to the degradation of collagen, as indicated by optical microscopy and ATR-FTIR. UTF showed greater lipid oxidation compared to CTF and ACTF, as indicated by the peroxide and TBARS tests and ATR-FTIR spectroscopy. The carrageenan coating containing ELO preserved the olfactory characteristics of the trout fillets better than the carrageenan coating alone, as indicated by the electronic nose analysis. This study confirms that both carrageenan and ELO containing carrageenan coatings slow down the decay of the physicochemical and olfactory characteristics of fresh trout fillets stored at 4 °C, although the latter is more effective.
abstract_unstemmed	In this study different methods were used to evaluate the effectiveness of a carrageenan coating and carrageenan coating incorporating lemon essential oil (ELO) in preserving the physicochemical and olfactory characteristics of trout fillets stored at 4 °C up to 12 days. The fillet morphological structure was analyzed by histological and immunological methods; lipid peroxidation was performed with the peroxide and thiobarbituric acid reactive substances (TBARS) tests. At the same time, two less time-consuming methods, such as Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy and the electronic nose, were used. Uncoated trout fillets (UTF) showed a less compact tissue structure than carrageenan-coated threads (CTF) and coated fillets of carrageenan (active) ELO (ACTF), probably due to the degradation of collagen, as indicated by optical microscopy and ATR-FTIR. UTF showed greater lipid oxidation compared to CTF and ACTF, as indicated by the peroxide and TBARS tests and ATR-FTIR spectroscopy. The carrageenan coating containing ELO preserved the olfactory characteristics of the trout fillets better than the carrageenan coating alone, as indicated by the electronic nose analysis. This study confirms that both carrageenan and ELO containing carrageenan coatings slow down the decay of the physicochemical and olfactory characteristics of fresh trout fillets stored at 4 °C, although the latter is more effective.
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container_issue	4, p 113
title_short	Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating
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Rapid Evaluation Methods for Quality of Trout (<i<Oncorhynchus mykiss</i<) Fresh Fillet Preserved in an Active Edible Coating

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