ArticleFood science & nutrition2021
Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed, 25 citations in OpenAlex.
- Natural Antimicrobial Activity of Nettle (Food science & nutrition · 2026Article
- Prolonging Shelf Life and Meat Quality of Rainbow Trout (Food science & nutrition · 2025Article
- Enhancement of sausages shelf life using natural antimicrobials and propolis extract.Food science and biotechnology · 2025Article
- The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat.Food science & nutrition · 2023Article
- The correlation among residual nitrites, biogenic amines, N-nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract-treated sausage during storage.Food science & nutrition · 2023Article
- Nettle (Aquaculture nutrition · 2023Review
- Combined effects of calcium-alginate coating andFood science & nutrition · 2022Article
- Locust Bean Gum: Processing, Properties and Food Applications.Recent advances in food, nutrition & agriculture · 2022Article
- Article
- Effect ofMetabolites · 2021Article
- Efficacy of stinging nettle extract in combination with ε-polylysine on the quality, safety, and shelf life of rainbow trout fillets.Food science & nutrition · 2021Article
- Effect of Chitosan Coating Incorporated withPolymers · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ-polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ-PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB-N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ-PL had the highest amount of redness and the lowest TVB-N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.
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