Volume 7, Issue 1 (2018)
JFST 2018, 7(1): 33-39 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Jeddi S, Jafarpour S, Yeganeh S, Naseri M. Evaluation of Color and Tissue of Rainbow Trout Fillet by Chitosan Edible Coating Incorporated with Marjoram Essential Oil during Refrigerated Storage. JFST 2018; 7 (1) :33-39
URL: http://jfst.modares.ac.ir/article-6-14389-en.html
URL: http://jfst.modares.ac.ir/article-6-14389-en.html
1- Fishery Department, Animal Sciences and Fishery Faculty, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2- Fishery Department, Animal Sciences and Fishery Faculty, Sari Agricultural Sciences and Natural Resources University, Sari, Iran ,a.jafarpour@sanru.ac.ir
3- Food industry Department, Faculty of Agriculture, Shiraz University, Shiraz, Iran
2- Fishery Department, Animal Sciences and Fishery Faculty, Sari Agricultural Sciences and Natural Resources University, Sari, Iran ,
3- Food industry Department, Faculty of Agriculture, Shiraz University, Shiraz, Iran
Abstract: (11847 Views)
Aims: With regard to increasing the consumption of seafood in fresh form, the present study was conducted with the aim of investigating color and tissue of Rainbow Trout fillet by chitosan edible coating incorporated with marjoram essential oil during refrigerated storage.
Materials & Methods: This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution+0.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan's Multiple Range Test.
Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p<0.05). The initial number of bacteria showed no significant difference on day 0 between control fillet and treated fillet (p>0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p<0.05).
Conclusion: Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.
Materials & Methods: This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution+0.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan's Multiple Range Test.
Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p<0.05). The initial number of bacteria showed no significant difference on day 0 between control fillet and treated fillet (p>0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p<0.05).
Conclusion: Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.
Article Type: Research Article |
Subject:
fish and shellfish physiology
Received: 2017/02/26 | Published: 2018/03/20
Received: 2017/02/26 | Published: 2018/03/20
References
1. Cagri A, Ustunol Z, Ryser ET. Antimicrobial edible films and coatings. J Food Prot. 2004;67(4):833-48. [Link] [DOI:10.4315/0362-028X-67.4.833]
2. Berkel BM, Boogaard BV, Heijnen C. Preservation of Fish and Meat. Guijt J, Kat-Reynen C, translators. Goffau-Markusse M, editor. Wageningen: Agromisa Foundation; 2004. pp. 16-8. [Link]
3. Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Chi Y. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem. 2009;115(1):66-70. [Link] [DOI:10.1016/j.foodchem.2008.11.060]
4. Higdon JV, Frei B. Tea catechins and polyphenols: Health effects, metabolism and antioxidant functions. Crit Rev Food Sci Nutr. 2003;43(1):89-143. [Link] [DOI:10.1080/10408690390826464]
5. Yildiz M, Şener E, Gün H. Effect of refrigerated storage on fillet lipid quality of rainbowtrout fed a diet containing different levels of dl a-tocopherol acetate. Turk J Vet Anim Sci. 2006;30:143-50. [Link]
6. Barat JM, Gallart-Jornet L, Andrés A, Akse L, Carlehög M, Skjerdal OT. Influence of cod freshness on the salting, drying and desalting stages. J Food Eng. 2006;73(1):9-19. [Link] [DOI:10.1016/j.jfoodeng.2004.12.023]
7. Embuscado ME, Huber KC. Edible films and coatings for meat and poultry. In: Embuscado ME, Huber KC. Edible films and coatings for food applications. Berlin: Springer Science & Business Media; 2009. pp. 245-68. source=gbs_navlinks_s [Link]
8. Dragland S, Senoo H, Wake K, Holte K, Blomhoff R. Several culinary and mdicinal herbs are important sources of dietary antioxidants. J Nutr. 2003;133(5):1286-90. [Link] [DOI:10.1093/jn/133.5.1286]
9. Pourmolaei F, Yeganeh S, jaafarpour A. The antioxidative and antibacterial effect of origanum vulgare essential oil on surimi shelf life during frozen storage. 2017;70(1):44-59. [Persian] [Link]
10. Ghahreman A, Attar F. Biodiversity of plant species in Tehran megalopolis: A history of Tehran with references to changes in vegetation. 1st Volume. Tehran: Tehran University press; 2000. [Persian] [Link]
11. Coma V, Martial-Gros A, Garreau S, Copinet A, Salin F, Deschamps A. Edible antimicrobial films based on chitosan matrix. J Food Sci. 2002;67(3):1162-9. [Link] [DOI:10.1111/j.1365-2621.2002.tb09470.x]
12. Peniche C, Arguelles-Monal W, Goycoolea FM. Chitin and chitosan: Major sources, properties and aplication. In: Belgacem MN, Gandini A, editors. Monomers, polymers and composites from renewable resources. Netherland: Elsevier; 2008. pp. 517-42. [Link] [DOI:10.1016/B978-0-08-045316-3.00025-9]
13. Benavides S, Villalobos-Carvajal R, Reyes JE. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. J Food Eng. 2012;110(2):232-39. [Link] [DOI:10.1016/j.jfoodeng.2011.05.023]
14. Jeddi S. The effect of maintenance cover of chitosan and Origanum Vulgare on quality and shelf life of rainbow trout during refrigerated storage [Dissertation]. Sari: Sari Agricultural Sciences and Natural Resources University; 2015. [Persian] [Link]
15. Ojagh SM. The effects of chitosan enriched with cinnnamon essence on frozen oncorhynchus mykiss fish Fillets [Dissertation]. Tehran: Tarbiat Modaress University; 2010. [Persian] [Link]
16. Association of Official Analytical Chemists. Official Methods of Analysis of AOAC International. 18th Edition. Horwitz W, Latimer GW, editor. Washington DC: Association of Official Analytical Chemists; 2006. [Link]
17. Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959;37(8):911-7. [Link] [DOI:10.1139/o59-099]
18. MacFaddin JF. Biochemical tests for identification of medical bacteria. Philadelphia: Williams & Wilkins Company; 1980. p. 312. [Link]
19. Jaafarpour A, Gorczyca EM. Rheological characteristics and microstructure of common carp (cyprinus carpio) surimi and kamaboko gel. J Food Sci. 2009;4(3):172-9. [Link] [DOI:10.1007/s11483-009-9115-x]
20. Kurita N, Koike Sh. Synergistic antimicrobial effect of ethanol, sodium chloride, acetic acid and essential oil components. Agric Biol Chem. 1983;47(1):67-75.
https://doi.org/10.1271/bbb1961.47.67 [Link] [DOI:10.1080/00021369.1983.10865580]
21. Rezaei M, Hamze A. Antioxidant and antibacterial effects of sodium alginate coating enriched with thymeessential oil on rainbow trout fillets during refrigerated storage. Iran J Nutr Sci Food Technol. 2011;6(3):11-20. [Persian] [Link]
22. Zargar M, Yeganeh S, Razavi HS, Ojagh MS. Effects of Sodium Caseinate edible coating on quality of rainbow trout (Oncorhynchus mykiss) during storage in refrigerator temperature. Iran J Food Sci Technol. 2014;11(44):71-81. [Persian] [Link]
23. Mousavinasab M, Golmakani MT, Zeyaee A, Azizinia M. The effect of coating prepared from chitosan and black pepper essential oil on microbial and physicochemical properties of common carp. 21st National Congress of Food Science and Technology. Shiraz: Shiraz University. [Persian] [Link]
24. Ozogul Y, Uçar Y. The effects of natural extracts on the quality changes of frozen chub mackerel (Scomber japonicus) burgers. Food Bioprocess Technol. 2013;6(6):1550-60. [Link] [DOI:10.1007/s11947-012-0794-9]
25. Siripatrawan U, Noipha S. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocoll. 2012;27(1):102-8. [Link] [DOI:10.1016/j.foodhyd.2011.08.011]
26. No HK, Meyers SP, Prinyawiwatkul W, Xu Z. Applications of chitosan for improvement of quality and shelf life of foods: A review. J Food Sci. 2007;72(5):R87-100. [Link] [DOI:10.1111/j.1750-3841.2007.00383.x]
27. Burt S. Essential oils: Their antibacterial properties and potential applications in foods-a review. Int J Food Microbiol. 2004;94(3):223-53. [Link] [DOI:10.1016/j.ijfoodmicro.2004.03.022]
28. Lanier TC. Surimi Technology. Lanier TC, Lee CM, editors. New York: Taylor & Francis. pp. 123-63. [Link]
29. Park JW. Surimi and Surimi Seafood. 2nd Edition. Boca Raton: CRC Press; 2005; p. 923. [Link] [DOI:10.1201/9781420028041]
30. Etemadian Y, shaabanpoor B, Sadeghi A. Textural effects of (RutilusFrissiiKutum) fillets enriched with two different polyphosphate: Sodium triphosphate. Gorgan: Gorgan University of Agricultural Sciences and Natural Resources; 2010. [Persian] [Link]
31. Trezza TA, Krochta JM. The gloss of edible coatings as affected by surfactants, lipids, relative humidity, and time. J Food Sci. 2000;65(4):658-62. [Link] [DOI:10.1111/j.1365-2621.2000.tb16068.x]
32. Amiza MA, Kang WC. Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from catfish (Clariasgariepinus). Int Food Res J. 2013;20(4):1585-94. [Link]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |