with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Document Type : Research Article

Authors

1 Department of Fisheries, Faculty of Fisheries, University of Agricultural Sciences and Natural Resources. Gorgan, Iran.

2 Gorgan Agricultural Sciences and Natural Resources-Faculty of Fisheries and Environment-Aquatic Processing Department

3 Polymer Engineering, Iran Polymer and Petrochemical Institute (IPPI), P.O. Box: 14965/115, Tehran, Iran.

Abstract

Introduction: The importance of maintenance and supply fresh fish instead of frozen due to the consumers interested in fresh fish is highly regarded. Titanium dioxide is a non-toxic nanoparticle that the American Food and Drug Administration approve its using at levels that are in contact with food. The antimicrobial and anti-fungal effects of this nanoparticle have been proven in a wide range of microorganisms (Saito et al, 1999).The use of titanium dioxide nanoparticles in polyethylene and polypropylene coatings has been investigated. The results showed that this nanoparticle, in addition to reducing the oxidation content of the package, could be effective in reducing silicone recovery of polyethylene and polypropylene in nature (Manangan et al, 2010). Rainbow trout is one of the most widely consumed breeding fish in Iran. Due to the high production and consumption of this fish, it is vital to take the necessary measures to maintain quality and increase its shelf-life. Therefore, this research was conducted to investigate the effect of titanium dioxide nanoparticle polyethylene packaging on quality and shelf-life of rainbow trout fillets during storage in a refrigerator.

Material and methods: Chemical (Peroxide value (PV) )Pearson,1997(., Tiobarbioritic acid (TBA) (Egan et al., 1997(, total volatile basic-nitrogen (TVB-N) (Pearson, 1997), pH), microbial (Total viable, Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae) and Sensory analysis of samples was calculated and determined. The results of ANOVA using SPSS 16 software analysis and comparison of data using Duncan's multiple range test was 0.05 Sensory evaluation and analysis of non-parametric Mann-Whitney U test was used to test.

Result and Discussion: The process of microbial changes in the rainbow trout fillet was increased, except for the psychrophilic bacteria that were in the packaged nanocomposite treatment until the 4th day of the growing trend and then until the end of the period was reduced. Nanocomposites containing titanium dioxide containing nanoparticles prevent the growth of pseudomonas. (Bodaghi et al, 2013).The total amount of all chemical factors during the storage period showed an increasing trend in both treatments except for the factor observed in the packed sample. The results showed that in the control sample, the sensitivity rating on the day 8 was kept to a limit of less than 4, while in the sample packed with the nanocomposite until the 16th day, the points were less than the limit and the color score on day 12 Limiting receipts. Fat oxidation and microbial decomposition, and the production of esophagus combustion agents and fish tissue were changed. The antioxidant and antimicrobial effects of the packaged sample resulted in prolonging the shelf life and maintaining the quality of the fillets until the 16th day. Sensory, chemical and microbiological analysis results showed that the rainbow trout shelf life in nanocomposite packaging is suitable for 16-18 days.

Keywords

Aubourg, S. 1993. Review: interaction of malondialdehyde with biological moleculesnew trends about reactivity and significance.International Journal Food Science Technology. 28: 323–335.
Arashisara, S., Hisara, O., Kayab, M. & Yanik, T. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets, International Journal of Food Microbiology 97, 209– 214.
Azeredo, H. 2009. Nanocomposites for food packaging applications. Food Research International, 42: 1240–1253.
Bodaghi, H., Mostofi, Y., Oromiehie, A., Zamani, Z., Ghanbarzadeh, B., Costa, C., Conte, A. & Nobile, M. A. 2013. Evaluation of the photocatalytic antimicrobial effects of a TiO2 nanocomposite food packaging film by in vitro and in vivo tests. LWT - Food Science and Technology, 50, 702-706.
Bonetta, S. Bonetta, S. Motta, F. Strini, A. & Carraro, E. 2013 “Photocatalytic bacterial inactivation by TiO2-coated surfaces,” AMB Express, vol. 3, no. 1, pp. 1–8.
Bott, J. Stormer, A. & Franz, R. 2014. A comprehensive study into the migration potential of nanoparticles from plastics nanocomposites for food contact. Food packaging and shelflife, 2: 73 – 80.
Bremner, H. A. 2002. Safety and quality issues infish processing. CRC Press, Denmark, 519p.
Cerrada, M. L. Serrano, C. Sanchez-Chaves, M. Fernandez-Garcia, M. Fernandez-Martin, F. Andres, A. Rioboo, R. J. J. Kubacka, A. Ferrer, M. & Fernandez-Garcia, M. 2008. Self-sterilized EVOH-TiO2 nanocomposites: interface effects on biocidal properties. Adv Funct Mater,18:1949–60.
Chai, Y. S. Lee, J. C. & Kim, B. W. 2000. Photocatalytic disinfection of E.coli in a suspended TiO2/UV reactor. Korean Journal of Chemical Engineering, 17(6), 633-637.
Chawengkijwanich, C. & Hayata, Y. 2008. Development of TiO2 powder-coated food packaging film and its ability to inactivate Escherichia coli in vitro and in actual tests. International Journal of Food Microbiology, 123, 288-292.
Cheng, Q. Li, C. Pavlinek, V. Saha, P. & Wang, H. 2006. Surfacemodified antibacterial TiO2/Agþ nanoparticles: preparation and properties. Applied Surface Science, 252, 4154-4160.
Cho, M. Chung, H. Choi, W. & Yoon, J. 2004. Linear correlation between inactivation of E. coli and OH radical concentration in TiO2 photocatalytic disinfection. Water Research, 38(4), 1069-1077.
Church, N. 1998. MAP fish and crustaceans—sensory enhancement. Food Science Technology Today 12(2):73–83.
Chytiri. S., Chouliara I., Savvaidis I. N., Kontominas, M. G. 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21:157–65.
Del Nobile, M. A., Conte, A., Buonocore, G. G., Incoronato, A. L., Massaro, A. & Panza, O. 2009. Active packaging by extrusion processing of recyclable and biodegradable polymers. Journal of Food Engineering, 93, 1–6.
Erkan, A., Bakir, U. & Karakas, G. 2006. Photocatalytic microbial inactivation over Pd doped SnO2 and TiO2 thin films. Journal of Photochemistry and Photobiology A: Chemistry, 184(3),313-321.
Fan, W., Chi, Y. & Zhang, S. 2008. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice, Food Chemistry 108, 148–153.
Gelman, A., Glatman, L., Drabkin, V. & Harpaz, S. 2001. Effects of storage temperature and preservative treatment on shelf life of the pond-raised freshwater fish, silver perch (Bidyanus bidyanus), Journal of Food Protection, 64, 1584–1591.
Gimenez, B., Roncales, P. & Beltran, J.A. 2002. Modified atmosphere packaging of filleted rainbow trout. Journal Science Food Agriculture, 84: 1154-9.
Gomes, H. D. A., Silva, E. N. D., Nascimento, M. R. L. D. & Fukuma, H. T. 2003. Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry, 80(3), 433-437.
Goulas, A. E. & Kontominas, M. G. 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chemistry, 100, 287-296.
Guimaraes, J. R. & Barretto, A. S. 2003. Photocatalytic inactivation of Clostridium perfringens and Coliphages in water. Brazilian Journal of Chemical of Engineering, 20(4), 403-411.
Hernandez, M. D. Lopez, M.B. Alvarez, A. Ferrandini, E. Garcia Garcia, B. & Garrido, M. D. 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage, Food Chemistry 114, 237–245.
Hoffmann, M. R. Martin, S. T. Choi, W. & Bahnemann, D. W. 1995. Environmental applications of semiconductor photocatalysis. Chemical Reviews, 95(1), 69-96.
Hubbs, J. 1991. Fish: microbiological spoilage and safety. Food Science Technology, 5:166-173.
Huss, H. H. 1995. Quality and quality changes in freshwater fish. Rome, Italy: FAO.
Kim, B. Kim, D. Cho, D. & Cho, S. 2003. Bactericidal effect of TiO2 photocatalyst on selected food-borne pathogenic bacteria. Chemosphere, 52(1), 277-281.
Kostaki, M., Giatrakou, V., Savvaidis, I. N. & Kontominas, M. G. 2009. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology, 26: 475-82.
Kubacka, A., Serrano, C., Ferrer, M., Lunsdorf, H., Bielecki, P., Cerrada, M. L., Fernandez-Garcia, M., Fernandez-Garcia, M. 2007. High-performance dualaction polymer–TiO2 nanocomposite films via melting processing. Nano Lett, 7:2529–34.
Kuhn, K. P., Chaberny, I. F., Massholder, K., Stickler, M., Benz, V. W., Sonntag, H. G. & Erdinger. L. 2003. Disinfection of surfaces by photocatalytic oxidation with titanium dioxide and UVA light. Chemosphere, 53(1), 71-77.
Lin, Q. B., Li, H., Zhong, H. N., Zhao, Q., Xiao, D. H. & Wang, Z. W. 2014. Migration of Ti from nano-TiO2-polyethylene composite packaging into food simulants. Food Additives & Contaminants Vol. 31, No. 7, 1284–1290.
Liu, H. L. & Yang, T. C. K. 2003. Photocatalytic inactivation of Escherichia coli and Lactobacillus helveticus by ZnO and TiO2 activated with ultraviolet light. Process
Lorens, A., Lloret, E., Picouet, P. A., Trbojevich, R. & Fernandez, A. 2011. Metallic-based micro and nanocomposites in food contact materials and active food packaging. Trend Food Science Technology. 24:1–11.
Lyon, W. J., & Reddmann, C. S. 2000. Bacteria associated with processed crawfish and potential toxin production by Clostridium botulinum type E in vacuum packaged and aerobically packaged crawfish tails, Journal of Food Protection, 63(12), 1687–1696.
Manangan, T., Shawaphun, S., Sangsansiri, D., Changcharoen, J. & Wacharawichanant, S. 2010. Nano-Sized Titanium Dioxides as Photo-Catalysts in Degradation of Polyethylene and Polypropylene Packagings. Science Journal Ubon Ratchathani University, 1: 14-20.
Marsh, K. & Bugusu, B. 2007. Food packaging—roles, materials, and environmental issue. Journal of food science, 72(3), 39–55.
Matsunaga, T., Tomada, R., Nakajima, T. & Wake, H. 1985. Photochemical sterilization of microbial cells by semiconductor powders. FEMS Microbiology Letters, 29(1-2), 211-214.
Metak, A. M. 2015. Effects of Nanocomposite Based Nano-Silver and Nano-Titanium Dioxideon Food Packaging Materials. International Journal of Applied Science and Technology. International Journal of Applied Science and Technology Vol. 5, No. 2, 26-40.
Nasiri, A., Shariaty-Niasar M. & Akbari, Z.2012. Synthesis of LDPE/Nano TiO2 Nanocomposite for Packaging Applications. International Journal Nanoscience. Nanotechnol., Vol. 8, No. 3, pp. 165-170.
Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C. K. & Muyonga, J. H. 2005. Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International. 38: 469-474.
Ocano-Higuera, V. M., Marquez-Rios, E., Canizales- Davila, M. & Castillo-Yañez, F. J. Pacheco-Aguilar, R. Lugo-Sanchez, M. E. Garcia-Sanchez. G, Marquez-Rios. E, Gomez-Jimenez. S. and Pacheco-Aguilar, R. 2009. Postmortem changes in cazon fish muscle stored on ice. Food Chemistry;116: 933-8.
Ojagh, S. M., Rezaei, M., Razavi, S. H. & Hosseini, S. M. H.2012. Effect of antimicrobial coating on shelf-life extension of rainbow trout (Oncorhynchus mykiss). JFST No. 34, Vol. 9, 13-23.
Othman S.H., Salam N. R. A., Zianal, Basha, R.K. & Talib, R.A. 2014. Antimicrobial Activity of Tio2 Nanoparticle-Coated Film for Potential Food Packaging Applications. International Journal of Photoenergy, 1-6.
Ozyurt, G. Polat, A. & Tokur B. 2004. Chemical and sensory changes in frozen (-18 ºC) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons. Journal of Food Science Technology, 42: 887-93.
Palza, H. 2015. Antimicrobial Polymers with Metal Nanoparticles. International Journal of Molecular Sciences, 16, 2099-2116.
Panea, B., Ripoll, G., Gonzalez, J., Fernandez-Cuello, A. & Alberti, P. 2014. Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality. Journal of Food Engineering 123:104–112.
Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, I. N. & Kontominas, M. G. 2003. Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology, 20, 411–420.
Pearson, D. 1997. Laboratory technic in food analysis. Butter Worth. London, UK. pp. 256-270. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork, Package Technology Science.19, 149–157.
Rahmani, A. R., Samadi, M. T. & Enayati Moafagh, A. 2008. Investigation of photocatalytic degradation of phenol by UV/TiO2 process in aquatic solutions.Journal of Health Research, 8(2), 55-60.
Rincon, A. & Pulgarin, C. 2004. Field solar E. coli inactivation in the absence and presence of TiO2: is UV solar dose an appropriate parameter for standardization of water solar disinfection? Solar Energy, 77, 635-648.
Saito, T., Iwase, T. & Morioka, T. 1992. Mode of photocatalytic bactericidal action of powdered semiconductor TiO2 on mutants streptococci. Journal of Photochemistry and Photobiology B: Biology, 14(4), 369-379.
Sallam, I. K. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon, Food Control 18, 566–575.
Savvaidis, I. N., Skandamis, P.N., Riganakos, K.A., Panagiotakis, N. & Kontominas, M.G. 2002. Control of natural microbial flora and Listeria monocytogenes in vacuum-packaged trout at 4 and 10˚C using irradiation, Journal. Food Protection. 65,515–522.
Suvanich, V., Jahncke, M. L. & Marshal, D. L. 2000. Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage. Food Chemistry and Toxicology65:24-29.
Volpe, M.G., Siano, F., Paolucci, M., Sacco, A., Sorrentino, A., Malinconico, M. & Varricchio. E. (2015). Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillet. LWT - Food Science and Technology 60, 615-622 Contents.
Yingyuad, S., Ruams, S., Reekprkhon, D., Douglas, S., Pongamphai S. & Siripatrawan, U. 2006. Effect of chitosan coating and vacuum packaging on the quality of refrigerated grilled pork, Package Technology Science, 19, 149–157.
Yongsheng, C., John, C. & Crittenden, A. 2005. Preparation of a novel TiO2 based p-njanction nanotube photocatalyst. Enviroment Science technology, 39: 1201-1208.
Yu, J. G., Yu, H. G., Cheng, B., Zhao, X. J., Yu, J. C. & Ho, W. K. 2003. The effect of calcination temperature on the surface microstructure and photocatalytic activity of TiO2 thin films prepared by liquid phase deposition. Journal of Physical Chemistry B, 107(50), 13871-13879.
Yu, B., Leung, K. M., Guo, Q., Lau, W. M. & Yang, J. 2011. Synthesis of AgeTiO2 composite nano thin film for antimicrobial application. Nanotechnology, 22, 115603 (9 pp).
Wheater, C. P. & Cook, P. A. 2002. Using Statistics to Understand the Environment. Routledge Publication, 245pp
CAPTCHA Image