The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality

• DOI: 10.1590/fst.20119
• Publication Date: 2020-05-11T19:27:53Z
• Authors: Carolina Cristina...; Pamela Esteves BA...; Maria Carmela Kas...; Robson Maia FRANCO; Luiz Antonio Mour...; Eliana de Fatima ...
• Keywords: Gelatin; Fillet (mechanics)

Willing to increase the shelf life of food matrix, studies regarding new preservations methods are developed preserve fish deterioration. The application natural additives as preservatives is increasingly common, with a current emphasis on growing use protein hydrolysates, in substitution artificial ones. These compounds have been subject recent studies, focusing determining their functional properties and best form applying peptide chains. present study aimed evaluate effects hydrolysate obtained by enzymatic hydrolysis commercial gelatin added rainbow trout fillets (Oncorhynchus mykiss) packed under vacuum maintained refrigeration. were distributed into three sample groups (controls addition at 1:10 1:1 ratios). Microbiological physico-chemical assessments carried out. results compared correlations observed preservation assessments. A relationship between pH, redox potential N-TVB was verified when microbial development, especially regard psychrotrophic aerobic heterotrophic bacteria count. It concluded that an additive promising can be effective control quality maintenance freshness for longer period.