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The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features

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Abstract

The goal of this study was examining the effects of sodium alginate coating (SA) containing resveratrol (R) on enhancement rainbow trout fillets’ shelf-life. Treatments of the study were as follows: control, SA, SA-R 0.001% and SA-R 0.003%. Storage of the samples was done for 15 days at 4 °C. To analyze samples, 3-day intervals were used. Compared to the uncoated trout, the values of pH, peroxide and K were significantly lower in the coated samples (p < 0.05). R enhanced the impacts of alginate on extending the samples’ shelf life. Sensory analyses showed that R improved the sensory scores significantly (p < 0.05); besides, it did not show more changes on the sensory features and was invisible in the surface of samples. In the conclusion, R was suggested to be a strong alternative to synthetic antioxidants in refrigerated trout fillet in very low concentrations with many health benefits.

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Acknowledgements

Many thanks for all who financially supported this work.

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Authors and Affiliations

  1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, 65178-38695, Iran

    Behnaz Bazargani-Gilani & Mohammadreza Pajohi-Alamoti

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  1. Behnaz Bazargani-Gilani
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  2. Mohammadreza Pajohi-Alamoti
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Correspondence to Behnaz Bazargani-Gilani.

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Bazargani-Gilani, B., Pajohi-Alamoti, M. The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features. Food Sci Biotechnol 29, 207–216 (2020). https://doi.org/10.1007/s10068-019-00661-1

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  • DOI: https://doi.org/10.1007/s10068-019-00661-1

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