DETERMINATION OF BIOGENIC AMINE CONTENT OF FISHES COATED WITH CHITOSAN FILMS CONTAINING ETHYL LAUROYL ARGINATE AND LEMON OIL DURING STORAGE
Project no. 20497 · Status: Kapanmış · 2019
Summary
Aquaculture products are susceptible to deterioration and additional preservation techniques are required during storage. Biogenic amines formed by deterioration reactions in fish are considered both as a quality indicator for the product and as a health threat. In order to prevent or minimize this formation during the storage of mackerel, a fish with a high biogenic amine content, fillets have been applied to edible film coatings. In this study, films were produced in three different compositions as edible film with chitosan films (2%, w/w), chitosan films (2%, w/w) with ethyl lauroyl arginate (0.1%, w/v) and chitosan films (2%, w/w) with lemon oil (1%, v/v). Thickness, color, light permeability, tensile strength and elongation at break, solubility, antioxidant activity, total phenolic content, FTIR and SEM analysis were performed in each film group. When the film analysis results were evaluated, it was concluded that the addition of lemon essential oil as a natural additive and ethyl lauroyl arginate as a synthetic additive, has improved the physical and chemical properties of chitosan film. When the solutions of these films were prepared and applied as a coating to fresh mackerel fillets, their effects on the physical and chemical parameters of fillets were investigated. In this context, pH, color, total dry matter, antioxidant activity, total phenolic content, free amino acid, biogenic amine, total mesophilic aerobic bacteria count and sensory evaluation analyzes were applied to fillets. The storage conditions of the fillets were determined as 9 days at +2 ° C and the analyzes were carried out on 0., 3., 6. and 9 days. It is observed that the coatings applied with the analysis results provide a safer and better storage of the fish. The use of additive-added coatings showed more protective effects on quality and biogenic amine formation.