Freadooni Sahba Bahrami, Nateghi Leila, Rashidi Ladan
Department of Food Science and Technology, VaP.C., Islamic Azad University, Varamin, Iran.
Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), P.O. Box 31745-139, Karaj, Iran.
Food Chem X. 2025 Jul 29;29:102842. doi: 10.1016/j.fochx.2025.102842. eCollection 2025 Jul.
The high perishability of fish products, particularly Beluga () fillets, poses major challenges in maintaining quality during storage. This study aimed to develop bio-based nanocomposite coatings to reduce spoilage and extend shelf life. Fillets were coated with gum (PAGE) or tragacanth gum (TG) (1 % /w), enriched with fucoidan (0.5 % w/w) and zinc oxide nanoparticles (ZnO, 0.5 % w/w). Acidity, pH, peroxide value (PV), total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), color factors, and microbial properties were assessed during 14 days of storage. Fish fillets coated with nanocomposite films containing 1 % PAGE, 0.5 % fucoidan, and 0.5 % ZnO, as well as 1 % TG, 0.5 % fucoidan, and 0.5 % ZnO, showed the lowest pH, acidity, PV, TVBN, and TBARS compared to the control. These coatings improved redness, texture, and reduced bacterial count, confirming the potential of natural nanocomposites as effective edible coatings for preserving fish products.
鱼产品，尤其是大白鲸鱼片的高易腐性，给储存期间的质量维持带来了重大挑战。本研究旨在开发基于生物的纳米复合涂层，以减少腐败并延长保质期。鱼片用果胶（PAGE）或刺梧桐树胶（TG）（1% /重量）进行涂层处理，其中富含岩藻依聚糖（0.5% 重量/重量）和氧化锌纳米颗粒（ZnO，0.5% 重量/重量）。在储存14天期间评估酸度、pH值、过氧化值（PV）、总挥发性盐基氮（TVBN）、硫代巴比妥酸反应物质（TBARS）、颜色因素和微生物特性。与对照相比，涂有含有1% PAGE、0.5% 岩藻依聚糖和0.5% ZnO的纳米复合膜以及1% TG、0.5% 岩藻依聚糖和0.5% ZnO的纳米复合膜的鱼片显示出最低的pH值、酸度、PV、TVBN和TBARS。这些涂层改善了红色度、质地并减少了细菌数量，证实了天然纳米复合材料作为保存鱼产品的有效可食用涂层的潜力。
