Physicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets

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dc.contributor.authorUçak I.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2019
dc.departmentNiğde ÖHÜ
dc.description.abstractInfluence of gelatin-based edible films incorporated with garlic peel extract (GPE) with concentration of 4% and 8% (by volume per mass of gelatin) on the microbiological, sensorial and physicochemical quality of rainbow trout fillets during refrigerated storage at 4±1 °C were evaluated. Gelatin films enriched with GPE retarted the total mesophilic and total psychrophilic bacteria, and Enterobacteriaceae counts during the storage period. Compared to control samples, lipid oxidation was delayed in the samples wrapped with gelatin films incorporated with GPE, especially in concentration of 8%. The sensory results are correlated with physicochemical and microbiological results. The shelf-life of rainbow trout fillets was found 5 days for control and the fillets wrapped with gelatin film without GPE, respectively, while the shelf life of fish was 10 days for the fillets wrapped with gelatin film incorporated with GPE. According to results of the study, the incorporation of GPE into gelatin film could enhance the both antimicrobial and antioxidative characteristics of the film. Therefore, gelatin film enriched with GPE efficient in maintaining the qualities of the rainbow trout fillets during refrigerated storage. © 2019 Mattioli 1885. All Rights Reserved.
dc.identifier.doi10.23751/pn.v21i1.8222
dc.identifier.endpage240
dc.identifier.issn1129-8723
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85062891009
dc.identifier.scopusqualityQ4
dc.identifier.startpage232
dc.identifier.urihttps://dx.doi.org/10.23751/pn.v21i1.8222
dc.identifier.urihttps://hdl.handle.net/11480/1541
dc.identifier.volume21
dc.identifier.wosWOS:000460805800029
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorUçak I.
dc.language.isoen
dc.publisherMattioli 1885
dc.relation.ispartofProgress in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEdible films
dc.subjectGarlic peel extract
dc.subjectGelatin
dc.subjectRainbow trout
dc.subjectShelf life
dc.titlePhysicochemical and antimicrobial effects of gelatin-based edible films incorporated with garlic peel extract on the rainbow trout fillets
dc.typeArticle

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