Effect of fully microbial-based nanocomposite film on the quality and shelf life of trout fillets
Journal of Food Science and Technology, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s13197-026-06848-9
- Dergi Adı: Journal of Food Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, Compendex, Food Science & Technology Abstracts, INSPEC, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Biodegradable film, Dextran, Quality, Rainbow trout, Shelf life, Silver nanoparticle
- Gazi Üniversitesi Adresli: Evet
Özet
Microbial dextran from Leuconostoc mesenteroides and microbially synthesized silver nanoparticles (AgNPs) via Streptomyces griseorubens were combined to form a nanocomposite film to evaluate their potential in prolonging the quality and shelf life of fresh rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4 ± 1 °C). In the control group, sensory acceptability dropped below the acceptable limit on day 12, while both coated groups remained at acceptable levels until day 18. When compared to the coated groups, the control group exceeded the acceptability limit for total volatile base nitrogen (TVB-N) (35 mg N/100 g) on day 18.TBA values increased from 0.17 to 0.72, 2.10, and 2.26 mg MDA/kg in groups K, A, and B, respectively, remaining well below the limit (8 mg/kg). Microbiological analysis revealed that the total mesophilic bacteria count reached the critical limit of 7 log CFU/g on day 8 in the control group, day 12 in group A, and day 16 in group B, showing an approximately 8-day extension of shelf life compared to the control group. The results indicated that the nanocomposite film effectively preserved the quality characteristics of the fish samples, extending their shelf life by approximately 6 to 8 days compared to the control groups.