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
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).
April 2019
Vol. 51, Iss. 1, Pages 399-799
