Determination of some quality indices of rainbow trout fillets treated with nisin-loaded polyvinylalcohol-based nanofiber and packed with polyethylene package

Oner B., Meral R., Ceylan Z.

LWT, cilt.149, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 149
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2021.111854
  • Dergi Adı: LWT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Nanofiber, Polyethylene packaging, Nisin, Fish quality, Food safety
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

The combined application of nisin-loaded poly(vinyl alcohol)-based nanofibers (NP) with polyethylene (PE) packs were presented to be a new food nanotechnology application. In the electrospinning process, flow rate, distance, and voltage were defined to be 1.2 mL/h, 8 cm, and 20 kV, respectively. The zeta potential value and the average diameter of electrospun nanofibers were found as −3.38 mV and 150.88 nm, respectively. SEM images revealed that fibrous, smooth, and ultrafine nanofibers were successfully obtained. During ten days, this combination delayed Total Mesophilic Bacteria (TMB: from 5.03 to 3.52 log CFU/g) and Lactic Acid Bacteria growth (LAB: from 3.22 to 2.02 log CFU/g) in fish fillets by 31% and 38%, respectively (p < 0.05). The fish fillets coated with nisin-loaded PVA-based nanofibers had better sensory quality than the control group samples. Also, the off-odor formation in fish fillets was effectively limited and the L* (changes: 49.18 and 50.36) of the fish fillets treated with NP was defined to be more stable during the analysis period (p < 0.05).