Submit or Track your Manuscript LOG-IN

Effect of Natural Preservatives on Protein Degradation, Microbiological and Chemical Alterations in Rainbow Trout Fillets

Effect of Natural Preservatives on Protein Degradation, Microbiological and Chemical Alterations in Rainbow Trout Fillets

Fatih Korkmaz1, Veysel Parlak2, Özgür Kaynar3, Arzu Ucar2, Gonca Alak1,* and Muhammed Atamanalp2

1Graduate School of Natural and Applied Sciences, TR-25030 Erzurum, Turkey
2Department of Aquaculture, Faculty of Fisheries, Ataturk University, TR-25030 Erzurum, Turkey
3Department of Biochemistry, Faculty of Veterinary Medicine, Ataturk University, TR-25030 Erzurum, Turkey

*      Corresponding author: galak@atauni.edu.tr

 

Fig. 1.

Electrophoretogram of fish fillet proteins peserved for 3, 6, 9 and 12 days. Lane 1, MW marker; 2, Day 0; 3, Turmeric; 4, Quinoa; 5, Cardamom; 6, Chitosan; 7, Control.

Fig. 2.

Densitogram of fish fillet proteins at day 0.

Fig. 3.

Effect of different plant extracts coating on TVB-N (A); TBARS (B) and pH (C) of rainbow trout fillets during storage time.

Fig. 4.

The influence of plant extract coating on microbiological status of Pseudomonas (A); Lactic acid bacteria (B); Total aerobic mesophilic (C); Enterobacteriaceae (D); psychotropic bacteria (E) of rainbow trout fillets during storage time (Log10 cfu/g).

Pakistan Journal of Zoology

February

Vol. 51, Iss. 1, Pages 1-398

Featuring

Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits


Subscribe Unsubscribe