Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions

Bahmani Z., Hosseini S. V., AMANPOUR A.

Journal of Aquatic Food Product Technology, vol.30, no.10, pp.1315-1329, 2021 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 30 Issue: 10
  • Publication Date: 2021
  • Doi Number: 10.1080/10498850.2021.1988790
  • Journal Name: Journal of Aquatic Food Product Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.1315-1329
  • Keywords: Clay nanoparticle, fish quality, LDPE films, Oncorhynchus mykiss, rainbow trout, sodium montmorillonite
  • Istanbul Medipol University Affiliated: Yes


To improve the quality and increase the shelf life of rainbow trout fillets, nanocomposite clay/low-density polyethylene films were used during 25 days of refrigerated storage (4 °C). Low-density polyethylene (LDPE) films with 5 wt% clay nanoparticles (sodium montmorillonite, MMT) were used for packaging of rainbow trout fillets using 4 different packaging conditions (modified atmosphere packaging (MAP): 60 N2, 35 CO2, and 5% O2; vacuum packaging (VP); air packaging (AP); and control). Fish samples were analyzed on the first day and every 5 days to determine the extent of microbial deterioration, chemical changes, and sensory properties. Based on obtained results, the shelf life of rainbow trout fillets was determined as ~10 days for the control group, and 15, 20, and 25 days for the AP, VP, and MAP packages, respectively.