Shelf-Life Extension of Fish Samples by Using Enriched Chitosan Coating with Thyme Essential Oil

Autor:	Vahid Chamanara, Morteza Khomeiri, Saeed Gorgin, Bahareh Shabanpour
Rok vydání:	2013
Předmět:	biology Chemistry Thiobarbituric acid Chitosan coating Thymus vulgaris chemistry.chemical_element Anatomy Aquatic Science biology.organism_classification Shelf life Nitrogen law.invention Chitosan chemistry.chemical_compound law Fish Food science Essential oil Food Science
Zdroj:	Journal of Aquatic Food Product Technology. 22:3-10
ISSN:	1547-0636 1049-8850
Popis:	The present study examined the effect of chitosan (Ch) and combination of chitosan and Thymus vulgaris essential oil (Ch+T) on the quality and shelf life of butterfly-shaped rainbow trout stored under refrigerated condition (5 ± 1°C) for 15 days. The treatments in the present study were Ch (chitosan: 2% w/v) and Ch+T (chitosan: 2% w/v and Thymus vulgaris essential oil: 1% w/v). The shelf life of the samples were determined using microbiological (total psychrotrophic count), chemical—pH, thiobarbituric acid (TBA), and total volatile basic nitrogen (TVB-N)—and textural analyses. Results showed that total psychrotrophic count decreased significantly (p < 0.05) using Ch+T coating during the entire period of storage. The treatment Ch+T resulted in lower pH, TBA, and TVB-N values in comparison with the other samples. Based mainly on our data, Ch+T treatment extended the product's shelf life by approximately 6 days in comparison with the uncoated control samples.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1d552179d871686105ea1f7e118a0fd8 https://doi.org/10.1080/10498850.2011.621583 Zobrazit plný text záznamu