Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Author:

Socaciu Maria-IoanaORCID,Fogarasi MelindaORCID,Simon Elemér Lajos,Semeniuc Cristina AnamariaORCID,Socaci Sonia AncuţaORCID,Podar Andersina Simina,Vodnar Dan CristianORCID

Abstract

The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count; PTC, psychrotrophic count; LAB, lactic acid bacteria; H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

Funder

Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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