The preservation effect and mechanism of gelatin on golden pompano (Trachinotus blochii) fillets during cold storage
Abstract The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deteri...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2019 |
| Country: | Brasil |
| Institution: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repository: | Food Science and Technology (Campinas) |
| Language: | English |
| OAI Identifier: | oai:scielo:S0101-20612019000600626 |
| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600626 |
| Access Level: | Open access |
| Keyword: | gelatin cold storage preservation golden pompano fillet |
| Summary: | Abstract The effect of different concentrations of gelatin (0%, 2.5%, and 5%) and vacuum packaged on the preservation of golden pompano (Trachinotus blochii) fillets stored at 4 °C was studied over 14 days. The results suggested that both the gelatin groups (2.5% and 5%) showed a reduction in deterioration of colour, drip loss and texture compared to the control group (0%). In addition, the gelatin coating caused a slower reduction in the freshness indexes of the fish, such as total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), total viable counts and pH. During a certain storage period, the gelatin notably prevented the deterioration of the golden pompano fillet at 4 °C. The 5% gelatin group showed the best effect on preserving the freshness indexes. Thus, the application of gelatin as a preservative is highly prospective for the preservation of fish fillets. |
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