NDLI: Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets.

Please wait, while we are loading the content...

Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets.

Content Provider	Europe PMC
Author	Rostami, Hosein Abbaszadeh, Sepideh Shokri, Sajad
Abstract	The present study aimed to evaluate the efficacy of lactoperoxidase system-whey protein coating and modified atmosphere packaging (60% CO2, 30% N2, 10% O2) combination (LPOS + WPS + MAP) on the microbiological, chemical and sensory specifications of Pike-Perch (Sander Lucioperca, Linnaeus 1758) fillets. The highest bacterial count was observed in the fish fillets packaged with whey protein coating solutions (WPS) in compare with the other groups. Combination of WPS + LPOS and MAP packaging could significantly inhibit bacterial growth. Total volatile basic nitrogen (TVB-N), as a quality index of flesh, had strong correlation (r = 0.98–0.99) with microbial load, so that the highest and the lowest TVB-N values were observed in WPS and WPS + LPOS + MAP batches, respectively. Assessments of thiobarbituric acid reactive substances index showed that incorporation of LPOS with WPS or MAP did not have remarkable effect on lipid oxidation, but combined effect of MAP and WPS + LPOS on reducing fat oxidation was significant. The pH values in WPS + LPOS, WPS + MAP and WPS + LPOS + MAP were significantly lower than WPS. Sensory evaluations indicated that LPOS + WPS + MAP kept Pike-Perch fillets at high sensory acceptability for at least 16 days in refrigerated temperature. In conclusion, combination of MAP and WPS + LPOS showed synergistic effects on shelf-life extension of Pike-Perch fillets under refrigerated storage.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5602987&blobtype=pdf
ISSN	00221155
Volume Number	54
DOI	10.1007/s13197-017-2767-5
PubMed Central reference number	PMC5602987
Issue Number	10
PubMed reference number	28974809
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-08-28
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2017
Subject Keyword	Whey protein Modified atmosphere packaging Lactoperoxidase system Pike-Perch Shelf-life
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in