Effect of Alginate-Chia Gum Composite Coating with Rainbow Trout Roe Protein Hydrolyzed on the Meat Shelf Life During Refrigeration

Subject Areas :

Mohammad Hasan Golpaigani ¹ , Peiman Ariayi ^{2 *} , Mohammad Ahmadi ³ , Reza Safari ⁴

1 - PhD Student of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
2 - Associate Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
3 - Assistant Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
4 - Caspian Sea Ecology Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Sari, Iran.

Received: 2021-09-01 Accepted : 2021-12-29 Published : 2025-09-24

Keywords: Hydrolyzed Protein, Alcalase Enzymes, Fish Roe, Composite Coating, Meat Quality.,

Abstract :

In this study, the effect of hydrolyzed rainbow trout roe protein with alginate-chia gum coating to increase the shelf life of meat fillets during the 16-day refrigeration period was investigated. First, the protein is hydrolyzed by the alcalase enzyme, then, 5 treatments including, treatment 1: control, treatment 2: alginate + chia gum, treatment 3: alginate + chia gum + hydrolyzed protein 1%, treatment 4: alginate + chia gum + hydrolyzed protein 1.5% and Treatment 5: Alginate + chia gum + BHA were prepared and periodically evaluated for microbial (total bacterial and cold-loving values) and chemical (peroxide value and volatile nitrogen bases). The results related to the hydrolyzed protein showed that the degree of hydrolysis at different times of hydrolysis was between 24.47-40.48 and the hydrolyzed protein contained a high amount of hydrophobic amino acids (42.79). The results of the present study showed that alginate-chia seed coating slowed down microbial and chemical spoilage and the addition of hydrolyzed protein of rainbow trout roe improved the mentioned characteristics, and with increasing the concentration of hydrolyzed protein better results was observed, so that treatment 4 significantly delayed the process of microbial and oxidative spoilage in meat and increased the shelf life of meat and in most cases acted more effectively than the synthetic antioxidant BHA (P <0.05). According to the obtained results, it can be concluded that, adding hydrolyzed rainbow trout roe protein to alginate-chia seed coating can meet the demand of consumers for chemical products free of chemicals.

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