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Rainbow trout fillet biopreservation by edible chitosan-based coating containing egg yolk antibody (IgY) and lycopene

  • Ali Ehsani
  • Mohammad Hashemi
  • Mojtaba Raeisi
  • Seyedeh Samane Naghibi
  • Asma AfshariEmail author
Original Article
  • 24 Downloads

Abstract

The aim of the study was to investigate the effect of the extracted egg yolk antibody along with lycopene on the chemical quality of the rainbow trout fillet during 16 days of refrigeration storage. Chickens were immunized against Pseudomonas fluorescens (P. fluorescens), Shewanella putrefaciens (S. putrefaciens) and total spoilage bacteria and their eggs were collected for the isolation of egg yolk antibodies. Then fish fillets were immersed in chitosan-based coating solutions, containing lycopene and extracted antibodies, and analyzed for lipid oxidation changes (peroxide, thiobarbituric acid, free fatty acid and fatty acid profile), physico-chemical properties (pH and water holding capacity), and sensory evaluation, during 16 days of refrigeration storage. Results showed that chitosan solutions with lycopene or IgY could significantly (p < 0.05) increase the oxidative stability of lipids in fish fillets; although, combinational use of lycopene and IgY showed a higher effect on delaying the rate of lipid oxidation. Significant differences were also observed between treatments contained combination of chitosan, antibody and lycopene with the control group, regarding pH and WHC. Saturated fatty acids increased in all treatments, although the changes in the treatments containing lycopene and antibody were significantly (p < 0.05) lower than the control group. Hence the addition of egg yolk antibody and lycopene in coating solution are good bio-preservatives for seafood products as it improves sensory attributes and prevents lipid oxidation.

Keywords

Rainbow trout Egg yolk antibody IgY Lycopene Chitosan Chemical quality 

Notes

Acknowledgements

The authors would like to express their gratitude to the Urmia University and Iran National Science Foundation (INSF),Tehran, Iran, (project code and ethical approval ID: 91003260), for financial support, and the Artemia and Aquatic Research Institute for providing support and facilities.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Ali Ehsani
    • 1
    • 2
  • Mohammad Hashemi
    • 3
    • 4
  • Mojtaba Raeisi
    • 5
    • 6
  • Seyedeh Samane Naghibi
    • 7
  • Asma Afshari
    • 4
    Email author
  1. 1.Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
  2. 2.Food and Drug Safety Research CenterTabriz University of Medical SciencesTabrizIran
  3. 3.Medical Toxicology Research CenterMashhad University of Medical SciencesMashhadIran
  4. 4.Department of Nutrition, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
  5. 5.Infectious Diseases Research CenterGolestan University of Medical SciencesGorganIran
  6. 6.Food, Drug and Natural products Health Research CenterGolestan University of Medical SciencesGorganIran
  7. 7.Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia UniversityUrmiaIran

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