Effects of bio-nanocomposite films from tilapia and squid skin gelatins incorporated with ethanolic extract from coconut husk on storage stability of mackerel meat powder

• Mackerel meat powder was susceptible to moisture absorption and lipid oxidation.
• SGF-Na-EECH film retarded lipid oxidation of mackerel meat powder effectively.
• SGF-Na-EECH film reduced the loss in sensory property of mackerel meat powder.

Chemical, physical and sensory changes of mackerel meat powder covered with tilapia and squid skin gelatin films and nanocomposite films incorporated without and with ethanolic extract from coconut husk (EECH) in comparison with that covered with polyethylene (PE) film and the control (without covering) during storage of 30 days at 28–30 °C were investigated. The powder covered with nanocomposite film incorporated with EECH at 0.4% (w/w) (SGF-Na-EECH) generally had the lower moisture content than those covered with other gelatin films (P < 0.05). The lower peroxide value (PV), thiobarbituric acid reactive substances (TBARS), total volatile base (TVB) and pH were observed for SGF-Na-EECH sample than PE sample and the control (P < 0.05). Based on SPME-GC–MS analysis, SGF-Na-EECH sample contained the lower volatile lipid oxidation products. Higher overall likeness score was observed for SGF-Na-EECH sample on day 30 of storage. Thus, nanocomposite film incorporated with both EECH and nanoclay could be an alternative to synthetic commercial film to maintain the quality and extend the shelf-life of mackerel meat powder.

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