|
Effect of gelatin-polycaprolactone composite film incorporated with lysozyme on the shelflife of refrigerated mackerel Scomberomorus commerson during storage at refrigerator
|
Ainaz Khodanazary    |
| , khodanazary@yahoo.com |
|
|
Abstract: (76 Views) |
Background and objectives: The aim of this study was to evaluate the preservation effect of the lysozyme combination addition on gelatin-polycaprolactone composite film on the quality of mackerel Scomberomorus commerson via physicochemical analysis (pH, Total viable bases nitrogen, thiobarbitoric acid reactive substances and Free fatty acid), microbiological (total mesophilic and psychrotrophic bacteria) and sensorial assessments during refrigerated storage.
Methods: Fish fillets were wrapped in three groups including: 1) control sample, 2) gelatin-polycaprolactone composite film, 3) gelatin-polycaprolactone+ lysozyme composite film.
Findings: The results showed that incorporating lysozyme into gelatin-polycaprolactone solution could significantly (P < 0.05) improve the quality of fish fillets. Among all treatments, total mesophilic and psychrotrophic bacteria of mackerel fish with the control treatment increased rapidly and was generally higher than other treatments (P < 0.05). Thus, gelatin-polycaprolactone film containing lysozyme can remarkably delay the growth of bacteria of mackerel fillets. The results indicated that the lysozyme could be effective in the reduction of TBARS and FFA values of mackerel wrapped due to antibacterial activity against bacteria which produced enzymes for hydrolysis of lipids. It was seen that the addition of lysozyme improved sensory quality of mackerel fish and these results are supported by the outcomes of bacterial and physicochemical analysis. The increase (>9 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of gelatin-polycaprolactone film containing lysozyme.
Conclusion: These results confirmed that gelatin-polycaprolactone+ lysozyme composite film was effective for the preservation of mackerel.
|
|
| Keywords: Scomberomorus commerson, Gelatin, Polycaprolactone, lysozyme, Shelflife. |
|
|
|
Type of Study: Research/ Original/ Regular Article |
Subject:
Fisheries and Aquaculture
Received: 2024/11/23 | Revised: 2025/01/27 | Accepted: 2025/01/4
|
|
|
|
|
|
.jpg)
.jpg)
