Protective Role of Bio-Based Coating of Ultrasound-Improved Trout (Oncorhynchus mykiss Walbaum, 1792) Waste Protein Hydrolysate for Bonito (Sarda sarda Bloch, 1793) Fillets at Storage at -18±1°C

Authors : Gülsüm BALÇIK MISIR, Serkan KORAL

Pages : 182-190

Doi:10.33714/masteb.1279038

View : 23 | Download : 50

Publication Date : 2023-06-30

Article Type : Research Paper

Abstract :A novel and rich protein source was utilized in bonito fillets to prevent/ delay deterioration during frozen storage at -18±1°C. Accordingly, trout wastes protein hydrolysates insert ignore into journalissuearticles values(PH);; produced enzymatically traditional protein hydrolysate insert ignore into journalissuearticles values(TPH); and ultrasound–treated protein hydrolysate insert ignore into journalissuearticles values(UPH); containing 86.40 g/100 g and 86.75 g/100 g protein respectively used as a coating. Hydrolysates were mixed with glycerol insert ignore into journalissuearticles values(2:1); to form coating materials. Three groups of fillets were prepared as control fillets insert ignore into journalissuearticles values(C); without coating, TPH coated fillets insert ignore into journalissuearticles values(TPHCF);, and UPH coated fillets insert ignore into journalissuearticles values(UPHCF);. pH, color, TVB-N, TBA, and TMA, and sensory analyzes were performed in all groups. The L* value of all groups reached a maximum the highest value at 6 months and was 54.56±0.27, 53.74±0.23, and 54.83±1.26 for C, TPHCF, and UPHCF, respectively. TVB-N was 18.08±0.10, 17.71±0.09, and 17.36±0.12, for C, TPHCF, and UPHCF, respectively, in the first month of storage. The values reached 32.18±0.29, 26.61±0.12, and 25.72±0.08 at 7th month for C, TPHCF, and UPHCF, respectively. TBA value of the C group samples of the frozen bonito fillets reached 7.53 in the 7th month, it remained within the consumable limits, and it remained within the consumable limits in the coated groups. Significant increases occurred in TMA values of all groups between months during the seven-month storage period. Accordingly, the TMA values for C, TPHCF, and UPHCF were 2.56±0.04 mg/100 g, 2.12±0.04mg/100 g and 2.16±0.06mg/100 g, respectively, at the 7th month. The mean values of sensory parameters were 9.15±0.08; 9.51±0.12 and 9.46±0.13 for C, TPHCF, and UPHCF, respectively, at the 1st month of storage. While they were 5.29±0.09, 6.23±0.06 and 6.24±0.09, in THE same order, respectively. Results showed that TPHCF and UPHCF have a potential as a coating for bonito fillets at frozen conditions, prolonging the shelf life.
Keywords : Bonito fillet, Coating, Frozen storage, Protein hydrolysate, Ultrasound