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. 2019 Aug 26;29(2):207-216.
doi: 10.1007/s10068-019-00661-1. eCollection 2020 Feb.

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

Behnaz Bazargani-Gilani  1 , Mohammadreza Pajohi-Alamoti  1
Affiliations

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

Behnaz Bazargani-Gilani et al. Food Sci Biotechnol. .

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.

Keywords: Rainbow trout fillet; Resveratrol; Sodium alginate coating; Strong alternative; Synthetic antioxidants.

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Conflict of interest statement

Conflict of interestsBased on the author’ declaration, there is no conflict of interests in terms of the publication of this paper.

Figures

Fig. 1
Fig. 1
pH values of refrigerated trout fillets during storage period. Treatments: control (C), sodium alginate (SA), sodium alginate containing resveratrol 0.001% (SA-R 0.001%), sodium alginate containing resveratrol 0.003% (SA-R 0.003%). Different letters represent a statistically significant difference (p < 0.05) for analysis days
Fig. 2
Fig. 2
Peroxide values (meq O2/kg lipid) of refrigerated trout fillets during storage period. Treatments: control (C), sodium alginate (SA), sodium alginate containing resveratrol 0.001% (SA-R 0.001%), sodium alginate containing resveratrol 0.003% (SA-R 0.003%). Different letters represent a statistically significant difference (p < 0.05) for analysis days
Fig. 3
Fig. 3
K values (%) of refrigerated trout fillets during storage period. Treatments: Control (C), Sodium alginate (SA), Sodium alginate containing resveratrol 0.001% (SA-R 0.001%), Sodium alginate containing resveratrol 0.003% (SA-R 0.003%). Different letters represent a statistically significant difference (p < 0.05) for analysis days
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