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Effects of Sodium Alginate and Chitosan Coating Combined with Three Different Essential Oils on Microbial and Chemical Attributes of Rainbow Trout Fillets

Raeisi, M. and Hashemi, M. and Aminzare, M. and Ghorbani Bidkorpeh, F. and Ebrahimi, M. and Jannat, B. and Tepe, B. and Noori, S.M.A. (2020) Effects of Sodium Alginate and Chitosan Coating Combined with Three Different Essential Oils on Microbial and Chemical Attributes of Rainbow Trout Fillets. Journal of Aquatic Food Product Technology, 29 (3). pp. 253-263.

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Abstract

Meat products, such as fish meat, are known to be susceptible to undesirable chemical and microbial reactions that characterize spoilage. In this study, the effect of a sodium alginate and chitosan coating incorporated with Mentha piperita, Artemisia dracunculus, and Zataria multiflora essential oils on chemical and microbial attributes of rainbow trout meat was evaluated during storage at 4°C. Chemical and microbial assays were performed on rainbow trout fillets with alginate and chitosan coatings and 0.2 concentration of test essential oils. The results showed that the alginate coating with essential oils significantly decreased production of thiobarbituric acid (TBA) and total volatile basic nitrogen (TVBN) and reduced the growth of foodborne spoilage bacteria during storage at 4ºC. At day 12, the best results were obtained in chitosan coating + Z. multiflora, with 5.96 ± 0.12, 4.93 ± 0.12, and 3.83 ± 0.2 for total viable counts, psychrotrophic bacterial count, and lactic acid bacteria count, respectively. Moreover, the lowest amounts of chemical analysis were observed in chitosan coating + Z. multiflora at the final day (0.54 ± 0.03 and 20.31 ± 0.1 for TBA and TVBN, respectively). Our study revealed that essential oils can be used as effective natural components against undesirable chemical and microbial reactions in fish meat. © 2020, © 2020 Taylor & Francis Group, LLC.

Item Type: Article
Additional Information: cited By 0
Uncontrolled Keywords: Bacteria; Chemical analysis; Chitosan; Coatings; Essential oils; Fish; Lactic acid; Meats; Sodium; Sodium alginate, Artemisia dracunculus; Chitosan coatings; Fish meat; Mentha piperita; Zataria multiflora, Spoilage
Subjects: QU بیوشیمی
میکروب شناسی وایمنی شناسی QW
مقالات نمایه شده محققین دانشگاه در سایت ,Web of Science ,Scopus
Divisions: معاونت تحقیقات و فناوری
Depositing User: GOUMS
Date Deposited: 22 Apr 2020 06:49
Last Modified: 22 Apr 2020 06:49
URI: http://eprints.goums.ac.ir/id/eprint/10587

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