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¹ Central Fisheries Research Institute, Department of Food Technology, Trabzon/ Türkiye 61250
² Central Fisheries Research Institute, Department of Fisheries Health, Trabzon/ Türkiye 61250 DOI : 10.4194/AFS92 - Fish and fishery products rich in nutrients are sensitive to microbial spoilage even at cold temperatures. Cold water fish gelatin including various amounts of ovotransferrin was electrospun in order to obtain antimicrobial nanofibers. The obtained electrospun nanofibers were subjected to disc diffusion method to determine antimicrobial activity against Shewanella putrefaciens, Pseudomonas spp., Flavobacterium psychrophilum and E. coli originated from fish. Morphological characterization as well as mechanical strength of electrospun nanofibers were determined. High amounts of ovotransferrin exhibited elevated antimicrobial activity. Mostly inhibited bacteria by 15% ovotransferrin was E. coli with an inhibition zone diameter of 19±0.2 mm. Mats containing 15% ovotransferrin showed an inhibition zone diameter of 18±0.5 mm, 19±0.5 mm and 18±1.0 mm against Pseudomonas florescens, Flavobacterium psychrophilum and Shewanella putrefaciens respectively. Ovotransferrin content of 5% showed an inhibition zone diameter of 14±0.3 mm, 12±1.0 mm and 11±0.5 mm against Pseudomonas florescens, Flavobacterium psychrophilum and Shewanella putrefaciens respectively. Fish gelatin had a hydrophilic character according to the contact angle measurements which got worse by incorporating ovotransferrin. Ovotransferrin including nanofibers exhibited poor mechanical characterization which is attributed to weakened fish gelatin molecular bonding in presence of higher amounts of ovotransferrin. Neat gelatin had reasonable tensile strength comparing to other specimens. As a result, ovotransferrin incorporated fish gelatin electrospun nanofibers are promising in inhibiting fish originated microorganisms. Keywords : Fish gelatin, Ovotransferrin, Electrospinning, Antimicrobial activity, Tensile strength, Contact angle