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Enhancing Hypophthalmichthys molitrix Fillet Shelf Life with Innovative Chitosan-Coated Cuminum Cyminum Essential Oils | ||
| Journal of Medicinal plants and By-Products | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 30 آبان 1403 اصل مقاله (729.54 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22034/jmpb.2024.366478.1726 | ||
| نویسندگان | ||
| Mohammadreza Mohammadian* 1؛ Afshin Akhondzadeh Basti2؛ Ali khanjari2؛ Javad Abbasi1؛ Mohammadreza Rezaeigolestani3 | ||
| 1Department of Animal and Poultry Health and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran | ||
| 2Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran | ||
| 3Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran. | ||
| چکیده | ||
| This study investigated the effects of applying a chitosan coating with Cuminum cyminum essential oil (CCEO) as an antioxidant and antibacterial agent on the quality and duration of storage of silver carp fillets in a refrigerator at 4°C temperature. The chitosan coating was made with varying concentrations of CCEO, specifically 0%, 0.3%, 0.45%, and 0.6%. The antioxidant and antibacterial properties of the packaged fillet sample were assessed and tested at 4 ◦C for 0, 1, 3, 5, 7, 9, 11, 13, and 15 days. After fifteen days, the amounts of TVC (total viable counts), EBC (enterobacteriaceae), and LAB (lactic acid bacteria) were significantly lower when chitosan coating with 0.6% CCEO was used compared to other treatments (p < 0.05). The logarithmic colony-forming unit (CFU) counts per gram for total viable count (TVC), enterobacteriaceae count (EBC), and lactic acid bacteria (LAB) were 4,86, 4,96, and 4,02, respectively. The application of chitosan coating in conjunction with 0.6% CCEO effectively suppressed the increase in thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), peroxide value (PV), and pH levels in the silver carp fillets. The results indicate that applying a chitosan coating with CCEO can extend the shelf life of silver carp fillets when stored in refrigerated conditions for up to 15 days without adversely affecting their taste, aroma, or texture. Our research has shown that applying a chitosan coating with CCEO can significantly extend the freshness of silver carp fillets when kept in the refrigerator. | ||
| کلیدواژه‌ها | ||
| Silver carp؛ Shelf life؛ Chitosan؛ Coating؛ Cuminum cyminum؛ Essential oil | ||
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آمار تعداد مشاهده مقاله: 7 تعداد دریافت فایل اصل مقاله: 13 |
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