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Journal of Aquatic Food Product Technology Volume 33, 2024 - Issue 3
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Articles

Enhancing the Quality of Refrigerated Smooth-Hound Shark Fillet with a Fish Gelatin Coating Enriched with Garden Cress Extract

Ali Salema Laboratory of Functional Physiology and Valorization of Bio-Resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, TunisiaCorrespondence[email protected]
,
Ola Abdelhedia Laboratory of Functional Physiology and Valorization of Bio-Resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
,
Haifa Sebiib Laboratory of Food Valuation and Safety Analysis, Engineering National School of Sfax (ENIS), University of Sfax, Sfax, Tunisia
,
Fadia Ben Taheurc High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
,
Nahed Fakhfakhc High Institute of Applied Biology of Medenine, University of Gabes, Medenine, Tunisia
,
Frederic Debeaufortd UMR PAM A02.102, Physical-Chemistry of Food and Wine lab, Université Bourgogne Franche-Comté/Agrosup Dijon, Dijon, France;e IUT Dijon-Auxerre, BioEngineering Department, University of Burgundy, Dijon Cedex, France
,
Mourad Jridia Laboratory of Functional Physiology and Valorization of Bio-Resources (LR17ES27), Higher Institute of Biotechnology of Beja (ISBB), University of Jendouba, Beja, Tunisia
&
Nacim Zouaric High Institute of Applied Biology of Medenine, University of Gabes, Medenine, TunisiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9077-1102
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Pages 247-262 | Published online: 04 Mar 2024
 
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ABSTRACT

Smooth-hound fillets were coated with skin gelatin extracted from the skin of the same fish. The gelatin coating solution was enriched with garden cress seed extract (GCSE) at 0.67 mg/g of gelatin. Analysis of the phenolic profile revealed that quinic acid (844 µg/g extract) was the major compound, likely to participate along with other phenolics in enhancing the preservative capacity of GCSE-gelatin coating. Interestingly, psychrophilic/mesophilic bacteria, MDA equivalent, TVB-N and FAA contents in the coated samples were significantly reduced compared to the control, proving the potential of the GCSE-enriched gelatin coating on extending fish fillet shelf-life.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Authors contribution

Ali Salem: Investigation, writing original draft; Ola Abdelhedi: Data curation; Haifa Sebii: Investigation; Fedia Ben Taher: Methodology; Nahed Fakhfakh: Formal analysis; Frederic Debeaufort; Formal analysis; Mourad Jridi: Conceptualization, Data curation; Nacim Zouari: Data curation, Writing.

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