Effects of Mushroom Extract and Gelatin Coating on the Storage Quality of Refrigerated Tilapia (Oreochromis niloticus) Fillets
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Abstract
This study aimed to investigate the effect of mushroom (Flammulina velutipes) extract combined with gelatin coating on the quality changes of tilapia fillets during refrigerated storage. Tilapia samples were applied with mushroom extract (ME), gelatin (Gel), and 10% mushroom extract incorporated with 2% gelatin (ME+Gel) solution which was selected after antioxidant and antibacterial assay. They were then stored at 4 °C for 10 days. The results indicated the ME+Gel treated samples showed a reduction in the deterioration of weight loss compared to the control group. Besides, the increases of pH, K-value, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) were significantly delayed in the ME+Gel treated samples compared to the control group (p<0.05). The bacterial counts were also lower in the ME+Gel treated samples compared with those in the ME or Gel alone and control samples. The sensory characteristics proved the efficacy of ME+Gel coating by maintaining the overall quality of tilapia fillets during refrigerated storage. Moreover, the ME+ Gel treated samples remain acceptable up to 6-8 days, whereas shelf life of control samples was not extended beyond 4 days. The obtained results demonstrating the potential of the combined application of mushroom extract and gelatin might be a promising method for maintaining the post-harvest quality of tilapia fillets during refrigerated storage.
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