Effect of packaging with nanocomposite film clay/low density polyethylene (LDPE) on the chemical, microbiological and sensory properties fillet of Oncorhynchus mykiss during storage at refrigerator
Subject Areas : New Technologies in Aquaculture Development
Keywords: clay nanoparticles, Keywords: Rainbow trout, Low density polyethylene (LDPE), Shelf- life,
Abstract :
Abstract Application of Nanotechnology in the food packaging industry in recent years become more widespread and is being commercialized. Add nanomaterials, caused an improvement barrier properties of polymers to gases such as oxygen and carbon dioxide, increased UV rays barrier, mechanical strength, stiffness, stability and heat resistance of the base polymer. in this study composite film with 5% nanoparticles of clay were produced as experimental treatment and low density polyethylene(LDPE) film as a control treatment and was used for packing rainbow trout fillet and kept in the refrigerator. Then to investigate the quality fillets packed on days zero, 5, 10, 15, 20 and 25 was used chemical tests (pH, TVB-N, PV, TBARS), microbial (TVC, PTC, LAB, EBC and H2S producing bacteria) and sensory. Based on the results obtain of the tests and data analysis have been observed significant differences between treatments on different days and thus, shelf-life of rainbow trout fillet have been determined in the control and experimental treatments respectively, 13 to 15 and 18 to 20 days.
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