Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)

Food and Bioprocess Technology

Volumn 8, Issue 1, 2015, Pages 54-62

  Shokri, Sajad ^a   Ehsani, Ali ^a   Jasour, Mohammad Sedigh ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

Antimicrobial coating; Lactoperoxidase; Rainbow trout; Shelf life; Whey protein

Indexed keywords

CHEMICAL ANALYSIS; COATINGS; COLD STORAGE; DAIRIES; FISH; FOOD STORAGE; PROTEINS; SENSORY ANALYSIS; SPOILAGE;

ANTIMICROBIAL COATINGS; LACTOPEROXIDASE; RAINBOW TROUT; SHELF LIFE; WHEY PROTEINS;

BACTERIA;

EID: 84920709504     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1378-7     Document Type: Article

References (37)

1. AOAC. (2005). Official methods of analysis of the Association of Analytical Chemistry, 18th ed., chapter 39, Pp. 5-8 (code 39.1.15).Association of Official Analytical Chemists, Washington DC, USA.
2. Aubourg, S. P. (1993). Interaction of malondialdehyde with biological molecules-new trends about reactivity and significance. International Journal of Food Science and Technology, 28(4), 323–335.
3. Bensid, A., Ucar, Y., Bendeddouche, B., & Ozogul, F. (2014). Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145, 681–686.
4. Botsoglou, N. A., Fletouris, D. J., Papageorgiou, G. E., Vassilopoulos, V. N., Mantis, A. J., & Trakatellis, A. G. (1994). Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry, 42(9), 1931–1937.
5. Cagri, A., Ustunol, Z., & Ryser, E. T. (2004). Antimicrobial edible films and coatings. Journal of Food Protection, 67(4), 833–848.
6. Cissé, M., Montet, D., Tapia, M. S., Loiseau, G., & Ducamp-Collin, M. N. (2012). Influence of temperature and relative humidity on the immobilized lactoperoxidase system in a functional chitosan film. Food Hydrocolloids, 28(2), 361–366.
7. Coma, V. (2008). Bioactive packaging technologies for extended shelf life of meat-based products. Meat Science, 78(1), 90–103.
8. Connell, J. J. (1995). Control of fish quality. London: Fishing News (Books) Ltd.
9. Devlieghere, F., Vermeiren, L., & Debevere, J. (2004). New preservation technologies: possibilities and limitations. International Dairy Journal, 14(4), 273–285.
10. Ehsani, A., Jasour, M. S., Hashemi, M., Mehryar, L., & Khodayari, M. (2013). Zataria multiflora Boiss essential oil and sodium acetate: how they affect shelf life of vacuum‐packaged trout burgers. International Journal of Food Science and Technology, 49(4), 1055–1062.
11. Erkan, N. (2012). The effect of thyme and garlic oil on the preservation of vacuum-packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food and Bioprocess Technology, 5(4), 1246–1254.
12. Erkan, N., Dursun, S., Ulusoy, S., Akcay, S., & Yesiltas, M. (2013). Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets. Fleischwirtschaft International, 1, 61–68.
13. Etemadian, Y., Shabanpour, B., SadeghiMahoonak, A. R., Shabani, A., & Alami, M. (2011). Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage. Food Chemistry, 129(4), 1544–1551.
14. Gennadios, A. (2002). Protein-based films and coatings. Boca Raton: CRC Press.
15. Goulas, A. E., & Kontominas, M. G. (2005). Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93(3), 511–520.
16. Gram, L., & Dalgaard, P. (2002). Fish spoilage bacteria—problems and solutions. Current Opinion in Biotechnology, 13(3), 262–266.
17. Gram, L., & Huss, H. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33(1), 121–137.
18. Hebard, C. E., Flick, G. J., & Martin, R. E. (1982). Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. In R. E. Martin, G. J. Flick, C. E. Hebard, & D. R. Ward (Eds.), Chemistry and biochemistry of marine food products (pp. 149–304). Westport: Avi Publishing.
19. Huss, H. H. (1988). Fresh fish-quality and quality changes: A training manual prepared for the FAO/DANIDA training programme on fish technology and quality control. (Vol. 29). FAO.
20. Kamau, D. N., Doores, S., & Pruitt, K. M. (1990a). Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system. Applied and Environmental Microbiology, 56(9), 2711–2716.
21. Kamau, D. N., Doores, S., & Pruitt, K. M. (1990b). Antibacterial activity of the lactoperoxidase system against Listeria monocytogenes and Staphylococcus aureus in milk. Journal of Food Protection, 53(12), 1010–1014.
22. Kilinc, B., Cakli, S., Dincer, T., & Tolasa, S. (2009). Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate, and stored at 4 C. Journal of Aquatic Food Product Technology, 18(1–2), 3–17.
23. Kuorwel, K. K., Cran, M. J., Sonneveld, K., Miltz, J., & Bigger, S. W. (2011). Antimicrobial activity of biodegradable polysaccharide and protein‐based films containing active agents. Journal of Food Science, 76(3), R90–R102.
24. Kykkidou, S., Giatrakou, V., Papavergou, A., Kontominas, M. G., & Savvaidis, I. N. (2009). Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4 C. Food Chemistry, 115(1), 169–175.
25. Lund, B., Baird-Parker, T. C., & Gould, G. W. (2000). Microbiological safety and quality of food. Gaithersburg: Aspen Publishers.
26. Min, S., Harris, L. J., & Krochta, J. M. (2005). Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science, 70(7), m317–m324.
27. Min, S., Krochta, J. M., & Rumsey, T. R. (2007). Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system. Journal of Food Engineering, 80(4), 1116–1124.
28. Ouattara, B., Simard, R. E., Piette, G., Bégin, A., & Holley, R. A. (2000). Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology, 62(1), 139–148.
29. Ozden, O., Inugur, M., & Erkan, N. (2007). Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes. European Food Research and Technology, 225(5–6), 797–805.
30. Quintavalla, S., & Vicini, L. (2002). Antimicrobial food packaging in meat industry. Meat Science, 62(3), 373–380.
31. Ruiz-Capillas, C., & Moral, A. (2001). Correlation between biochemical and sensory quality indices in hake stored in ice. Food Research International, 34(5), 441–447.
32. Seifu, E., Buys, E. M., & Donkin, E. F. (2005). Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review. Trends in Food Science & Technology, 16(4), 137–154.
33. Surendran, P. K., Joseph, J., Shenoy, A. V., Perigreen, P. A., Mahadeva Iyer, K., & Gopakumar, K. (1989). Studies of spoilage of commercially important tropical fishes under iced storage. Fisheries Research, 7(1), 1–9.
34. Tarladgis, B. G., Watts, B. M., Younathan, M. T., & Dugan, L., Jr. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37(1), 44–48.
35. Wolfson, L. M., Sumner, S. S., & Froning, G. W. (1994). Inhibition of Salmonella typhimurium on poultry by the lactoperoxidase system. Journal of Food Safety, 14(1), 53–62.
36. Xu, Y., Lin, H., Sui, J., & Cao, L. (2012). Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus. Journal of the Science of Food and Agriculture, 92(6), 1267–1272.
37. Yener, F. Y., Korel, F., & Yemenicioglu, A. (2009). Antimicrobial activity of lactoperoxidase system incorporated into cross‐linked alginate films. Journal of Food Science, 74(2), M73–M79.