The Impact of Edible Film Coatings With Lemon and Orange Peel Extracts on Microbiological Quality and Shelf-Life of Squid (Loligo vulgaris) Rings and Rainbow Trout (Oncorhynchus mykiss) Fillets
Makaleler > Tam Makale · 2022
Yazarlar: Berna KILINÇ, Göknur SÜRENGİL, Hüsniye Tansel YALÇIN
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, Uluslararası, 2022, cilt 26, ss 172-182
DOI: 10.18016/ksutarimdoga.vi.995995
Özet
The aim of this study is to produce edible films with antimicrobial properties by using the discarded fruit peels (orange and lemon) as extracts and to determine the effect on shelf life of rainbow trout fillets and squid rings. For this purpose, antimicrobial edible films were performed the orange and lemon peels extracts by using xanthan, locust bean and carrageenan gums. Rainbow trout fillets (Oncorhynchus mykiss 1792) and squid rings (Loligo vulgaris 1798) were covered with this antimicrobial edible films from discarded fruit peels to extend the shelf-life of these products. As a result, total mesophilic bacteria count (TMC) of squid rings (CS) exceeded the microbiological limit of the consumption on day 6, whereas TMC of squid rings covered with limon peel+locust bean (LLS) and limon peel+carrageenan (LKS) did not exceed this limit on day 8. This study gave rise to not only can be produced of functional products from the fishery products but also the fruit peels residues can also be evaluated for this purpose. The results of this study can be evaluated by seafood and fruit juice processing plants as well as food producers.