Chilled Storage of Pangasianodon hypophthalmus Fillets Coated with Plant Oil Incorporated Alginate Gels: Effect of Clove Leaf, Clove Bud, Rosemary and Thyme Oils
| Autor: | D. Jesmi, P. Viji, B. Madhusudana Rao |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Aquatic Science Biology engineering.material Shelf life 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology Coating 010608 biotechnology Botany Glycerol Agar diffusion test Peroxide value Food science Fillet (mechanics) fungi food and beverages Pangasius 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry engineering Antibacterial activity Food Science |
| Zdroj: | Journal of Aquatic Food Product Technology. 26:744-755 |
| ISSN: | 1547-0636 1049-8850 |
| DOI: | 10.1080/10498850.2017.1284169 |
| Popis: | Essential oil incorporated alginate coating provides a novel way to improve the safety and shelf life of pangasius (Pangasianodon hypophthalmus) fillet. Oils from the leaves and buds of clove, flowering tops of rosemary, and dried seeds of thyme were incorporated separately in alginate coating. All the plant oils showed antibacterial activity, but the zone of inhibition was relatively larger for thyme oil. Alginate coating was performed using sodium alginate (1.5%), glycerol (10%), and calcium chloride (2%) and plant oil at 1% (v/v). The coated fillets were stored under chilled conditions and samples were analyzed for bacteriological, chemical, sensory, color, and texture parameters. Psychrotrophic counts crossed 7 log cfu/g by the 13th day and 15th day of chilled storage in control and plant oil treated fillets, respectively. The peroxide value of treated fillets was relatively low. Texture profile analysis indicated that plant oil incorporated alginate coating reduced the rate of loss of texture... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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