Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions
Journal of Aquatic Food Product Technology, cilt.30, sa.10, ss.1315-1329, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 30 Sayı: 10
- Basım Tarihi: 2021
- Doi Numarası: 10.1080/10498850.2021.1988790
- Dergi Adı: Journal of Aquatic Food Product Technology
- Derginin Tarandığı İndeksler: 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
- Sayfa Sayıları: ss.1315-1329
- Anahtar Kelimeler: Clay nanoparticle, fish quality, LDPE films, Oncorhynchus mykiss, rainbow trout, sodium montmorillonite
- İstanbul Medipol Üniversitesi Adresli: Hayır
Özet
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.