Shelf Life of Saurida tumbil during Storage at Refrigeration Condition as affected by Gelatin-Based Edible Coatings Incorporated with propolis Extract

• Main Authors: Elham Nessianpour, Ainaz Khodanazary, Seyyed Mehdi Hosseini
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: International Journal of Food Properties
• Subjects: saurida tumbil; gelatin; propolis; coating; shelf life
• Online Access: http://dx.doi.org/10.1080/10942912.2019.1651738
• ISSN: 1094-2912; 1532-2386

The aim of this study was to evaluate the effect of gelatin coating in combination with propolis extract (PE) on the microbiological (total mesophilic bacteria and psychrotrophic count), physicochemical (total volatile basic nitrogen (TVBN), 2-thiobarbituric acid reactive substances (TBARS), and free fatty acid (FFA)), and sensory characteristics in Saurida tumbil fillets during refrigerated storage (4 ± 1°C). The results showed that the gelatin–PE samples reduced the extent of lipid oxidation, as judged by TBARS and FFA, suggesting that there was a synergistic effect between gelatin coating and propolis. Moreover, the application of gelatin coatings with PE improved the TVBN and pH values of the Saurida tumbil samples significantly as compared to untreated sample, thus extending the shelf life of Saurida tumbil fillet approximately 4 days. Gelatin coating with PE was effective in inhibiting bacterial growth. The effect on the TVBN and pH indexes during storage was in accordance with bacterial activity. The gelatin–PE coatings had a positive effect on sensory acceptance of the fillets during storage. Thus, gelatin coatings enriched with PE had a better impact on the sensory characteristics and had more durability (4 days) than control. These results confirmed that gelatin coating enriched with PE can be an improved method of reducing deterioration of refrigerated Saurida tumbil fillets.