This study aims to prepare probiotic sodium caseinate-gelatin films containing Lactobacillus paracasei, Bifidobacterium bifidum and Lactobacillus plantarum, and evaluate their application on the microbiological, chemical, mechanical and sensory properties of rainbow trout fillets during 12 days of refrigerated storage.
The physical, chemical and mechanical properties of the designed films were assessed. In addition, the rainbow trout fillets were examined for microbiological, chemical parameters and sensory attributes.
According to the results, a negative correlation was found between the survival of probiotic bacteria and the storage time of the films. The counts of L. paracasei, B. bifidum and L. plantarum showed a decreasing trend during the study, starting from (2.9, 3.9 and 1.9 log CFU/g, respectively) at day 0 and reaching (6.79, 5.84 and 6.14 log CFU/g, respectively) at the end of the study (day 12).
It was observed that the sodium caseinate-gelatin probiotic films delayed the microbial growth in rainbow trout fillets compared to the control group. Furthermore, significant differences in chemical changes were found in all treated fish fillets compared to the untreated group.
