Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of a Gelatin Coating on the Shelf Life of Salmon

  • Heu, Min-Soo (Dept. of Nutrition and Food Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Chan-Ho (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Dong-Ho (Children's Dietary Life Safety Division, Korea Food & Drug Administration) ;
  • Kim, Jin-Soo (Dept. of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • Received : 2010.02.18
  • Accepted : 2010.06.10
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the efficacy of using a coating of gelatin extracted from refiner discharge to extend the shelf life of salmon during cold storage ($5^{\circ}C$). Relative percentage of moisture loss in gelatin-coated salmon during cold storage was less than that of uncoated salmon. The treatment of salmon with gelatin reduced volatile basic nitrogen (VBN) formation throughout the entire storage period. Measurements of the peroxide value (POV), fatty acid composition, and (20:5n-3+22:6n-3)/16:0 ratio during cold storage indicated that the coating of salmon with gelatin from refiner discharge effectively suppressed lipid oxidation over the entire storage period. The extent of sensory color change during cold storage was less in the gelatin-coated than in the uncoated salmon. From the results of chemical measurements, such as relative moisture content, VBN, POV, fatty acid composition, (20:5n-3+22:6n-3)/16:0 ratio, and sensory color change, the conclusion was made that the coating treatment of salmon with refiner discharge gelatin effectively suppressed moisture loss, lipid oxidation, and color deterioration over the entire storage period.

Keywords

References

  1. Antoniewski MN, Barringer SA, Knipe CL and Zerby HN. 2007. Effect of a gelatin coating on the shelf life of fresh meat. J Food Sci 72, E382-E387. https://doi.org/10.1111/j.1750-3841.2007.00430.x
  2. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC, USA, p 69-74.
  3. AOCS. 1990. AOCS official method Ce 1b-89. In Official methods and recommended practice of the AOCS, 4th ed., AOCS, Champaign, IL, USA.
  4. Avena-Bustillos RJ, Olsen CW, Olsen DA, Chiou B, Yee E, Bechtel PJ and Mchugh TH. 2006. Water vapor permeability of mammalian and fish gelatin films. J Food Sci 71, E202-E207. https://doi.org/10.1111/j.1750-3841.2006.00016.x
  5. Baixas-Nogueras S, Bover-Cid S, Vidal-Carou MC, Veciana-Nogues MT and Marine-Font A. 2001. Trimethylamine and total volatile basic nitrogen determination by flow injection/gas diffusion in mediterranean hake (Merluccius merluccius). J Agric Food Chem 49, 1681-1686. https://doi.org/10.1021/jf000649n
  6. Bligh EG and Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37, 911-917. https://doi.org/10.1139/o59-099
  7. Castro P, Penedo Padron JC, Caballero Cansino MJ, Velazquez ES and De Larriva RM, 2006. Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice. Food Control 17, 245-248. https://doi.org/10.1016/j.foodcont.2004.10.015
  8. Ciarlo AS, Paredi ME and Fraga AN. 1997. Isolation of soluble collagen from hake skin (Merluccius hubbsi). J Aquatic Food Prod Techno 16, 65-77.
  9. Haard NF. 1992. Technological aspects of extending prime quality of seafood: a review. J Aquat Food Prod Technol 1, 9-27. https://doi.org/10.1300/J030v01n01_04
  10. Hirano T, Suzuki T and Suyama M. 1987. Changes in extractive components of bigeye tuna and Pacific halibut meats by thermal processing at high temperature of $F_{0}$ values of 8 to 21. Bull Japan Soc Sci Fish 53, 1457-1461. https://doi.org/10.2331/suisan.53.1457
  11. Jeon YJ, Kamil JYVA and Shahidi F. 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agric Food Chem 50, 5167-5178. https://doi.org/10.1021/jf011693l
  12. Jeong BY, Seo HJ, Moon SK and Pyeun JH. 1995. Effect of deoxygenizer on the suppression of lipid deterioration of boiled and dried-anchovy Engraulis japonica. II. Changes in n-3 polyunsaturated fatty acids. J Korean Fish Soc 28, 779-792.
  13. Jongjareonrak A, Benjakul S, Visessanguan W and Tanaka. 2008. Antioxidative activity and properties of fish skin gelatin films incoporated with BHT and $\alpha$-tocopherol. Food Hydrocolloids 22, 449-458. https://doi.org/10.1016/j.foodhyd.2007.01.002
  14. Keil HL, Hills C, Hagen RF, Flaw RW, inventor; Armour & Co., assignee. 1960. Sept 20. Coating composition, method of applying same to a food, and coated food product. US patent 2,953,462.
  15. Kim JS and Park JW. 2004. Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts. J Food Sci 69, 637-642. https://doi.org/10.1111/j.1365-2621.2004.tb09912.x
  16. Kim YM, Paik HD and Lee DS. 2002. Shelf-life characteristics of fresh oysters and ground beef as affected bt bacteriocin-coated plastic packing film. J Sci Food Agric 82, 998-1002. https://doi.org/10.1002/jsfa.1125
  17. Klose AA, Mecchi EP and Hanson HL. 1952. Use of antioxidants in the frozen storage of turkeys. Food Technol 6, 308-311.
  18. Krochta JM and De Mulder-Johnson C. 1997. Edible and biodegradable polymer films: challenges and opportunities. Food Technol 51, 61-74.
  19. Lopez-Caballero ME, Gomez-Guillen MC, Perez-Mateos M and Montero P. 2004. A chitosan-gelatin blend as a coating for fish patties. Food Hydrocolloids 19, 303-311.
  20. Marggrander K and Hofmann K. 1997. Reduction of freezer bum and loss on drying during long term storage of pork with gelatin sprat solution. Fleischwritschaft 77, 19-20.
  21. Ministry of Social Welfare of Japan. 1960. Guide to Experiment of Sanitary Infection. III. Volatile basic nitrogen. Kenpakusha, Tokyo, Japan, 30-32.
  22. Morrissey MT, Park JW and Huang L. 2000. Surimi processing waste-its control and utilization. In: Surimi and Surimi Seafoods. editor Park JW. New York and Bassel Marcel Dekker, 127-165.
  23. Ozden O. 2005. Changes in amino acid and fatty acid composition during shelf-life of marinated fish. J Sci Food Agric 85, 2015-2020. https://doi.org/10.1002/jsfa.2207
  24. Ozogul F and Ozogul Y. 2000. Comparision of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turk J Zool 24, 113-120.
  25. Park CH. 2006. Functional properties and utilization of collagen and gelatin from surimi by-products, refiner discharge. MS thesis. Gyeongsang National University, Tongyeong, Korea.
  26. Pham QT and Willix J. 1984. A model for food desiccation in frozen storage. J Food Sci 49, 1275-1294. https://doi.org/10.1111/j.1365-2621.1984.tb14969.x
  27. Qu CY, Tasy SF, Lai CH and Weng YM. 2001. Using gelatin-based antimicrobial edible coating to prolong shelf-life of tilapia fillets. J Food Qual 25, 213-222.
  28. Roony ML and Yam KL. 2004. Novel food packaging. In Smith J (Ed.), Technology of reduced additives foods. Iowa; Blackwell Publishing Co., 61-83.
  29. Steel RGD and Torrie JH. 1980. Principle and procedures of statistics. 1st ed. Tokyo; McGraw-Hill Kogakusha. 187-221.
  30. Stuchell YM and Ktochta JM. 1995. Edible coatings on frozen king salmon: effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation. J Food Sci 60, 28-31. https://doi.org/10.1111/j.1365-2621.1995.tb05599.x
  31. Wendel AP. 1999. Recovery and utilization of Pacific whiting frame meat for surimi production. MS thesis. Oregon State University, Corvallis. Oregon. USA.
  32. Zhang S, Wang Y, herring JL and Oh JH. 2007. Characterization of edible film fabricated with channel catfish (Ictalurus punctatus) gelatin extract using selected pretreatment methods. J Food Sci 72, C498-C503. https://doi.org/10.1111/j.1750-3841.2007.00515.x

Cited by

  1. Influence of anise (Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film vol.27, pp.2, 2010, https://doi.org/10.1177/1082013220935224