Effect of Methylcellulose Coating Enriched with Pimpinella affinis Oil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition
| Autor: | Hamid Tavakolipour, Masoud Rezaei, Somayeh Bahram, Amir Hosein Elhami Rad, Peiman Ariaii |
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| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Silver carp biology Thiobarbituric acid General Chemical Engineering Fatty acid Total Viable Count General Chemistry Bacterial growth Shelf life biology.organism_classification law.invention chemistry.chemical_compound chemistry Fish preservation law Food science Essential oil Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 39:1647-1655 |
| ISSN: | 0145-8892 |
| DOI: | 10.1111/jfpp.12394 |
| Popis: | The effects of methylcellulose (MC) coating enriched with Pimpinella affinis essential oil (PAO) on quality and shelf life of fresh silver carp fillets during refrigerated storage (4 ± 1C) were examined over a period of 16 days. MC solution (3%) and MC enriched with PAO (1.5% v/v concentration) were prepared for coating of the fish samples. The control and the treated fish samples were analyzed periodically for microbiological (total viable count), chemical (pH, thiobarbituric acid [TBA], total volatile basic nitrogen [TVB-N], free fatty acid [FFA] and pv) and sensory characteristics. According to results (pv, FFA, TBA, TVB-N, pH), color and odor on MC contain 1.5% PAO and have less change in comparison to other treatments (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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