Effect of high hydrostatic pressure processing on quality and shelf life of rainbow trout (Oncorhynchus mykiss Walbaum) fillets wrapping with chitosan-based edible films

In this study the rainbow trout fillets (Oncorynchus mykiss) were storaged at 4°C. During this process the chitosan based edible film wrapping, vacuum packing and the application of high pressure as a result of chemical reaction and the quality of microbiological are designed to determine the changes. Only vacuum packed (K), after the high pressure applied into the vacuum packaged (YB), chitosan film after it's packaged in the vacum (KFK) and chitosan films wrapped up then packaged into a vacuum applied to the high pressure, the chitosan-based films wrapped up and then packaged into the vacuum package apply it also with high pressure (YB+KFK) 4 days of samples of chemical (moisture, pH, total volatile basic nitrogen, Thiobarbituric acid index) and microbiological (total mesophilic and psychrophilic microorganisms) shelf life were analyzed. According to the analysis of chemical and microbiological shelf life of trout fillets, YB group compared with the control group samples 4 days, chitosan-based film winding, chitosan based film winding after 8 days and after the co-administration of 24 days the two methods is increased shelf life.Also, during cold storage changes in rainbow trout muscle proteins in order to determine the SDS PAGE and densitometric analysis of sarcoplasmic and myofibrillar proteins, the major bands of high pressure, and that small change as a result of chitosan-based film wrapping, the most important change are the myofibrillar proteins of 200 kDa (strong chain of myosin) and the 31, 4 kDa 'high pressure applied in the form of a reduction in the intensity of the two groups of proteins (YB and YB + KFK) have been identified.As a results, high pressure and chitosan-based film processing, trout fillets during cold storage and microbiologically they have protective effects, the effective use of protection is obtained with those two methods.