Rainbow trout fillet biopreservation by edible chitosan-based coating containing egg yolk antibody (IgY) and lycopene

The aim of the study was to investigate the effect of the extracted egg yolk antibody along with lycopene on the chemical quality of the rainbow trout fillet during 16 days of refrigeration storage. Chickens were immunized against Pseudomonas fluorescens (P. fluorescens), Shewanella putrefaciens (S. putrefaciens) and total spoilage bacteria and their eggs were collected for the isolation of egg yolk antibodies. Then fish fillets were immersed in chitosan-based coating solutions, containing lycopene and extracted antibodies, and analyzed for lipid oxidation changes (peroxide, thiobarbituric acid, free fatty acid and fatty acid profile), physico-chemical properties (pH and water holding capacity), and sensory evaluation, during 16 days of refrigeration storage. Results showed that chitosan solutions with lycopene or IgY could significantly (p < 0.05) increase the oxidative stability of lipids in fish fillets; although, combinational use of lycopene and IgY showed a higher effect on delaying the rate of lipid oxidation. Significant differences were also observed between treatments contained combination of chitosan, antibody and lycopene with the control group, regarding pH and WHC. Saturated fatty acids increased in all treatments, although the changes in the treatments containing lycopene and antibody were significantly (p < 0.05) lower than the control group. Hence the addition of egg yolk antibody and lycopene in coating solution are good bio-preservatives for seafood products as it improves sensory attributes and prevents lipid oxidation.