Enhancing the Shelf Life and Sensory Properties of Rainbow Trout Fillets through Sodium Alginate Coating Containing Eryngium campestre Extract at ۴°C

Fresh fish is a highly perishable food item and spoils easily. In this research, after investigating the antioxidant properties of the Eryngium Campestre extract (Ece), its effect along with the sodium alginate coating was evaluated on the shelf-life of rainbow trout under refrigerated conditions (۴°C) for ۱۲ days. To assess the antioxidant properties of the extract, tests such as DPPH, total phenolics, reducing power, and ABTS were performed. Subsequently, samples treated with an Ece containing alginate coating applied via spray method were analyzed for chemical parameters (TBA, TVN, and pH), microbiological parameters (total psychrotrophic and mesophilic bacteria), and sensory evaluations at four day intervals up to ۱۲ days. The results indicated that Ece possessed significant antioxidant properties. Furthermore, treatments that included the extract combined with the sodium alginate coating significantly reduced pH, TVN, and TBA levels compared to the control sample (P< ۰.۰۵). Microbial tests indicated that all treated samples inhibited bacterial growth, with a reduction of approximately ۳ log CFU g-۱ compared to the control group. In the sensory evaluation, treatments containing Ece and sodium alginate yielded more favorable results than those of the control group. Accordingly, coating the samples with sodium alginate and Ece improved the microbial, chemical, and sensory properties and shelf life of rainbow trout in refrigerator conditions by about four days.

کلیدواژه ها:

DPPH ، Fresh fish ، Microbiological parameters ، Sensory properties ، TBA ، TVN