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The effect of the antioxidant extracts on the quality indices of rainbow trout fillet stored at refrigerator (4±1ºC) for 15 days was investigated. The fillets in 3 treatments, including salted in 10% brine, salted in 10% brine plus 1% nettle leaf extract, and salted in 10% brine plus synthetic antioxidant BHT were evaluated at every 3 days interval, using the quality indices including the free fatty acids (FFA), thiobarbituric acid (TBA), peroxide (PV), moisture content, pH levels and sensory characteristics. The results showed that TBA and FFA values increased significantly (p<0/05), but PV significantly decreased in all treatments during the course of storage (p<0/05). Samples containing antioxidants had significantly lower TBA, PV and FFA values in comparison with the control sample throughout the storage. Also, the methanol extract from nettle leaves (at 1% balance) controlled the TBA, PV and FFA indices and entirely replaced the synthetic BHT antioxidants (at 1% balance). Since the sensory evaluation (smell, texture, taste and after taste elements) showed no significant differences between the two antioxidants, both are recommended to preserve the quality of rainbow trout fillet. The nettle leaf extract was found to be more efficient on shelf life extension the fillet.

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The effects of cooking methods on sensory attributes and physical properties (firmness, normal shear, cooking loss and color based on L*, a* and b*) of rainbow trout (Oncorhynchus mykiss) fillet was investigated. The study was based on application of autoclavingat 120 °C for 5 and 10 minutes, deep frying of the flour coated fillet at 180 °C for 2 and 5 minutes and microwaving at 600 watt for 2, 4 and 6 minutes. Cooking loss significantly differed among the cooking methods, the highest of which occurred in 6 minute microwaved treatment. The highest and the least color changes were, respectively, recorded in coated fillet fried for 5 minute and for 2 minute microwaved fillet treatment. In terms of normal shear results, control and 2 minute fried fillet treatment had the hardest tissue, respectively. Also the penetrate tests revealed a significant difference between control and other treatments (p< 0.05) as the hardest tissue was the one that fried for 5 minute and the softest one was the control. However, the highest score was allocated to the fried and 6 minute microwaved treatments by the panelists. Based on the sensory evaluation, fillet fried for 5 minute was found as a preferred cooking method.

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The fatty acid composition and changes in silver carp fillet after flash frying, frozen storage and deep frying of was studied. For this purpose, fillets with edible coating and uncoated were tested. Fillets after flash frying for 30s, cooling, packaging and cooling were kept in freezer for three months, then deep fried.  Flash frying and final deep frying increased the amount of total fat in fillets. The fat content of samples (5.07% at day 0) changed to 9.52 ± 1.97 and 7.54 ± 2.80 % after flash frying and to 9.33 ± 0.70 and 9.39 ± 0.24 % after final deep frying in uncoated and coated samples, respectively. Moisture content decreased after frying and increased after 3 months frozen storage (P<0.05). Twenty six saturated and unsaturated fatty acids were detected in samples. N-3/n-6 ratio was 3.37 in control samples. This ratio was 0.82 and 0.65 for uncoated and coated samples, respectively after flash frying and decreased to 0.66 and 0.28 after final deep frying. Atherogenic index (AI) and thrombosis index (TI)  in day 90 after final deep frying in uncoated and coated treatments were 0.60, 0.53 and 0.57 and 0.69, respectively. 

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The effect of ascorbic acid on shelf life of rainbow trout (Oncorhynchus mykiss) fillets in the refrigerator based on total microbial load, chemical evaluation was investigated. For this reason, the fish were divided into three groups, including without injections (treatment 1), fish with intravenous injection of ascorbic acid in doses of 0.1 and 0.3% (treatment 2 and 3) and fish with intramuscular injection in doses of 0.1 and 0.3% (treatments 4 and 5). After 62 hours of injection, fish (400 ±10g) were caught and filleted, then kept for 16 days in refrigerator. During this period, every 4 days, peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA), total volatile nitrogen base (TVB-N) and total bacterial load (TVC) indicators were measured. Treatments 3 and 5 showed a significant difference (p≥0.05) in PV, TBA, FFA, TVB-N and TVC indicators in comparison to other treatments. There was also a significant difference between the treatments 3 and 5 (p≥0.05) in the indicators of the TVC, TBA, FFA and TVB-N that indicated better performance of intravenous injection of ascorbic acid 0.3% after 8 days storage in comparison to intramuscular injection of 0.3%. According to the results, in intramuscular or intravenous injection of different doses of ascorbic acid increased the shelf life of rainbow trout fillet during storage in the refrigerator until day 12.

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For quality assessment of coated fish fillet with sodium alginate containing inulin, fish fillet were coated with sodium alginate containing 10, 20, 30 and 40 percent inulin using two methods, including dipping and vacuum impregnation. Then fructan were determinate in coated samples. The samples including 20 and 40% inulin in vacuum impregnation and dipping respectively were selected for further study based on their higher fructan content. Therefore, the chemical and microbial changes of selected samples were investigated during 16 days, with 4 days interval in refrigerated condition (4⁰C). Results showed that the fructan content had not changed significantly (p≥0/05) during the storage period. Peroxide in the middle of storage period was increased and then decreased significantly (p≥0/05) by the end of storage time. Quality indexes such as pH, thiobarbitoric acid (TBA), total volatile basic nitrogen (TVB-N), total plate count bacteria, psychotropic bacteria and peroxide increased significantly (p≥0/05) along time. In all of the samples, TBA at the end of 12 day storage, TVB-N at the end of 16 day storage, anaerobic bacteria count and pseudomonas bacteria count at the end of 12 day storage were more than acceptable limit of fresh fish. In the conclusion, fructan of coated fish fillet had not changed significantly during refrigerated storage, as well as shelf life of coated fish fillet by dipping and vacuum impregnation in refrigerated condition storage (4⁰C) was less than 12 days.

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In this study, for the first time in Iran, the effect of edible coating of sodium alginate and whey protein in combination with innclulated cultivation of Pediococcus acidilactici and Lactobacillus plantarum bacteria on rainbow trout fillets was studied. Accordingly, chemical indicators such as pH, TVB-N, TBA and microbial laod at 0, 7, 14 and 21 days of refrigeration storage at 4C were investigated. Results showed that in all samples pH, TVB-N and TBA increased over time. In terms of microbial parameters, probiotic coating could reduce the number of TVC in coated fillets on day 21 compared to control treatment. However, the TVC level in all treatments at the end of the storage period was higher than the allowable range for human consumption (P<0.05).  The number of LAB also increased during the storage period and there was a significant difference in coated treatments compared to control (P<0.05).  The highest changes were observed in control treatment and the lowest changes were related the coated treatments. Overall, using higher percentages of sodium alginate containing probiotic bacteria can be recommended for better preservation of the fillet during the refrigerated storage. 

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Aims: The aim of this study was to investigate the effect of cooking (frying and microwave), chitosan additive and freezer storage on the fish fillet in terms of sensory and color evaluation and weight changes.
Methodes: Cultivated fish fillets, frozen at -18 ° C for 4 months. They were then transferred to the Fisheries Processing Laboratory of the Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, in the shortest possible time (day 0, day 2 and month 4). The fillets were frozen and cooked in a pan and microwave. The experiment was designed in 4 treatments: T₁ (fried sample without chitosan), T₂ (fried sample containing 1% acid-soluble chitosan), T₃ (microwave cooked sample without chitosan), T₄ (Microwave cooked sample containing 1% acid-soluble chitosan). Fillet weights were measured before and after cooking. Sensory evaluation and colorimetric evaluation of fillets were also performed after cooking.
 
Findings: The use of 1% acid soluble chitosan had no significant effect on sensory parameters and colorimetric factors (p> 0.05). Weight changes in fried fillets increased over time but decreased in microwave-cooked fillets over time.
Conclusion: The use of natural additives such as acid soluble chitosan 1% had no significant effect on the sensory indeces compared to the control group. In terms of colorimetric factors, chitosan had a positive effect on yellowness index. In terms of cooking and having a safe product, it is very important that the weight factor of the microwave cooked fillets is more favorable than the fried fillets.

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      Now days, nutritional labeling of fish edible products and calculation of its fillet yield are important needs for fish processing industries. The present study was done to investigate Determination of chemical composition and fillet yield of silver carp (Hypophthalmichthys molitrix) for grading and nutritional labeling of its products by regression equations. For this purpose 50 specimens silver carp were applied in marketing size and their fillet yield, moisture, lipid, protein, ash and energy content were measured. Then, the relationships between these parameters with total length were considered and type of relationship and equation of them were determined. According to obtained results, the relationship between moisture content with fish total length was in inverse linear regression form (p<0.05), while the relationships between lipid, protein and energy content of fillet with fish total length was in positive linear regression form (p<0.05). In generally these equations was in Y= bX± a form. The relationship between protein content and fish total length was significant but weak. According to obtained results there is not relationship between fillet ash content and fish size. Regarding these results and determining their equations, fish length can be used for fish sorting by sorting machine and then economic calculations and determination of moisture, lipid, protein and energy content by obtained equations were done for each group and finally, nutritional labeling and deciding for processing were done for each group.

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The present study was conducted to evaluate the effect of antimicrobial coating on the shelf-life of trout fillet. Antimicrobial coatings were obtained by incorporating cinnamon oil in coating formulations prepared from chitosan. Coated fish were stored at refrigerated (4±1˚C) and were periodically evaluated for Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae as well as total volatile basic-nitrogen(TVB-N) and pH. Sensory evaluations were performed for Texture, odor, color, overall acceptability. Results showed that cinnamon oil and chitosan coating had synergistic effects (P < 0.05) in reducing the Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae. Chitosan coated enriched with cinnamon significantly (P < 0.05) reduced chemical spoilage as reflected in TVB-N .Texture, odor, color, overall acceptability significantly (P < 0.05) changed only for the control samples.   

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Supplying fresh fish and sea products is accompanied with the problem of their rapid spoilage and short shelf life. Therefore, solutions which help increase this shelf life have always been valued. Accordingly, the aim of this study was to evaluate the effect of whey protein coatings containing four different concentrations (100,200,400 and 800 IU/gr) of nisin in perch fillet for storage in refrigerator temperature. Humidity tests, Peroxide Value, Thiobarbituric acid Index, microbial load, water activity and pH were performed over coated and uncoated samples. The results indicated that increasing the shelf life in all treatments led to an increase in peroxide value, Thiobarbituric acid Index, the load of bacteria, pH and water activity, this increase was less in coated samples than the uncoated ones. On the other hand, the findings showed that whey protein and nisin coating with the of concentration 400 IU/gr of perch fillet can add 16 days to increase the shelf life in refrigerator temperature in comparison with the uncoated samples. Based on our findings, it can be concluded that using whey protein coating containing nisin with the concentration of 400 IU/gr of perch fillet as edible coating  can increase the shelf life in the refrigerator temperature.

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In addition to health effects, plant extracts can be used as natural preservatives with antioxidant and antimicrobial properties in the food industry. In this study, effect of antioxidant and antimicrobial properties of ethanolic extracts of watercress on the chemical and microbial quality of rainbow trout fillet at refrigerator temperature for 12 days was investigated. After drying the leaves at darkness and room temperature extract was extracted with 45, 65, 75 and 96% ethanol solvents for 24 hours at 65 °C. The results showed a significant difference (P≤0.05) in yields and phenolic content, 0.1 mg /ml of extract 65% with an extraction efficiency of 20% the highest amount of total phenol (88.60 ± 2.46%), DPPH (84.73 ± 0%); and ABTS (83.83 ± 0.06%) were. Also, the growth inhibition of the pathogenic bacteria Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Salmonella enteritidis in sample extracted with 65% ethanol had a significant difference with other extracts (P≤0.05). Rainbow trout fillet samples in 65% ethanol extract showed lower levels of TVB-N, PV and TBA to the control treatment during storage (P≤0.05). Rainbow trout fillet samples in 65% ethanol extract showed lower levels of TVB-N, PV and TBA indices of fillets compared to control treatment during storage (P≤0.05). Talking about bacterial index, the amount of total and pseudomonas bacteria in the treatment containing the extract did not reach the maximum allowable limit (10⁶ cfu /g^-1) by the twelfth day, Indicates the effectiveness of the extract on increasing the shelf-life of fillets compared to the control.
 

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Whey protein based edible coating containing 0.5, 1 and 1.5% (w/v) thyme essential oil was used for inhibition of bacterial growth of rainbow trout fillets during cold storage. Microbial analyzes (total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceaeas) as well as total volatile basic-nitrogen(TVB-N) and pH measuring were performed periodically every four days. Results showed that whey protein coating containing thyme essential oil was able to inhibition of bacterial growth of fish fillets. Also the TVB-N and pH values in the coated samples were significantly (p<0.05) lower than those of non-coated treatment. Among the treatments used in this study, treatment with 1.5% thyme essential oil containing edible coating was the most effective treatment against evaluated bacteria in this study. As could extend the shelf-life of rainbow trout fillets stored at refrigerator for at least 4 days compared to control.  

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This study investigated the effect of different methods of cooking on quality characteristics of chicken breast fillet. This assay applied 120 °C autoclaving for 5 and 10 minutes, 180 °C deep frying for 5 and 8 minutes and 600 watt microwaving for 3, 6 and 9 minutes  and compared cooking loss, hardness, normal shear, toughness, L*a*b* color parameters and sensory attributes of cooked chicken fillet. The cutting tests demonstrated that 5 minute deep fried treatment and control experienced the lowest hardness respectively, while the 9 minute microwaved treatment showed the highest hardness and toughness (P<0.05). The 8 minute deep fried (without any flour cover) treatment showed the highest brightness (L*) and lowest redness (a*) values. It must be mentioned that deep fried treatments gained the highest sensory preferences with lowest cooking loss percentage. The study revealed that deep frying is the best cooking method of chicken breast fillet in order to achieve better color, cooking loss, texture and sensory attributes.

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Changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at - 18°C for up to six months were measured. Lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. In analysis of fatty acids the amount of PUFA, especially
-3 ones, was more predominant in mackerel than shark, nevertheless, fatty acid composition has changed in both species during frozen storage. The amount of saturated fatty acids in contrast with unsaturated fatty acids increased due to oxidation of PUFA. The decrease in PUFA compounds (40.1% and 23.94%) was as follows:
-3 (48% and 42.83%),
-3/
-6 ratio (41.36% and 50%), PUFA/SFA ratio (56% and 42.23%) and EPA+DHA/C16 ratio (55.55% and 46.66%) in mackerel and shark, respectively. For both species, tiobarbituric acid (TBA), peroxide (PV), free fatty acids (FFA) and total volatile base nitrogen (TVB-N) values were significantly (P< 0.05) increased with storage time. The results showed that, among these indices, changes in the PV and TBA in mackerel were significantly (P< 0.05) larger than in shark; but changes of FFA and TVB-N in shark were significantly (P< 0.05) higher than in mackerel. It means that oxidative and hydrolytic deterioration are promoter factors of biochemical changes in mackerel and shark, respectively.

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This study was carried out to evaluate the effects of red onion (Allium cepa L.) juice and green tea (Camellia sinenses) extract on lipid oxidation and sensory characteristics of refrigerated (4ºC) sturgeon fillets (Acipenser persicus). Fresh fillets were tumbled in 1%, 2.5%, and 5% (v/v) aqueous solutions of onion Juice (OJ) and tea extract (TE), and then stored for up to 8 days at 4°C in a refrigerator. Chemical indices of lipid oxidation as assayed by heme iron, thiobarbituric acid and free fatty acid contents indicated much more reduction in 2.5%TE, 5%TE and 5%OJ-treated samples relative to the other samples (P<0.05). Significant (P<0.05) differences in pH values of treatments and the control were observed during the first 2 days of storage time. For 5%OJ treatment, the pH remained constant during refrigerated storage (P>0.05) whereas gradual changes were detected in pH values of the others. Generally, the order of effectiveness for inhibiting oxidation in sturgeon fillets was found to be: 5% TE or OJ = 2.5% TE > 2.5 % OJ>1% TE = 1% OJ. Based on sensory scores, higher amounts of onion juice (>1%) were more effective to improve attributive characteristics of the fillets.

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The purpose of this study was to investigate the effect of different methods of preparation of raw rainbow trout (Oncorhynchus mykis) (full, empty stomach, fillets and fillets of butterflies) on quality and shelf life was over 4 months of storage in home freezers. To this end, rainbow trout  transferred to the laboratory and washed, were prepared by the method described and qualitative assessment of fish at the end of each month by measurement of chemical parameters (free fatty acids, thiobarbituric acid, protein, fat, moisture, ash, under pressure moisture, pH, heme iron content) and sensory (flavour, odor, texture, color) were performed. With increasing storage time heme iron content reduced, so that at the end of storage heme iron content was more in treatment of whole fish. Also under pressure moisture, TBA nad FFA increased in different treatments and in the fourth month of storage, the rate of these variables were lower in treatments of whole fish. Sensory analysis results indicate utility of all treatments decreased with increasing storage time but the rate of decline was less than in whole fish. According to the results, as can be fish kept in perfect shape than in other forms it is recommended.

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The meat is susceptible to microbial and chemical contamination and microbial growth and lipid oxidation are the main causes of meat spoilag. Therefore the use of anti-oxidant and antimicrobial preservatives is essential. Allium Ursinum plant as a medicinal plant, duty to it's highly sulfur content has antioxidan and antimicrobial properies. In this research a solution of 3% Alginate containing 0, 0.5, 1 and 1.5% of Allium Ursinum extract coatings were investigaed to prolonge the shelf life of veal fillet in refrigerator condition. Veal fillets were coated with sodium alginate enriched by Allium Ursinum extract and mesophilic and psychrotrophic bacterial growth, moisture content, pH, TBA, PV and sensory characteristics evaluated for a period of 28 days periodically at 1, 7, 14, 21 and 28 days. The resulats of microbial assey showed that veal fillet coating with sodium alginate containing Allium Ursinum significantly decreased psychrophilic and mesophilic bacterial growth during 28 days storage at rfrigraed condition. Samples that coated with alginate coating- containning 1.5% Allium Ursinum extrac showed lower TBA, PV and pH values compared to control during the storage time. Samples treaed with sodium alginate containing 1% Allium Ursinum exract obatined the highest score of sensorial properties. According to the obtained results from the present study alginate-Allium Ursinum could be effective to increase the shelf life of veal fillet in refrigerated condition.

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Abstract
Today, the use of plant extracts has been considered as natural preservatives or food additives with antioxidant and antimicrobial properties alone or in combination with edible coatings. The aim of this study was to investigate the effect of Eryngium caucasicum extract (0.75%) with combined edible coatings based on xanthan gum (1.5%) and guar (0.5%), an examination were carried out with 5 treatments of uncoated chicken fillets (control) fillets containing xanthan and guar coatings alone or in combination with Eryngium caucasicum extract and 3 replicates per treatment during a 12-day refrigerated storage. The results showed that Eryngium caucasicum extract significantly (p <0.05) improved the antibacterial function of guar coating. However, there was no effect on the antimicrobial efficacy of xanthan coatings. The lowest amount of pH was observed in the fillets containing xanthan and Eryngium caucasicum extract. Also, at the end of the period, the lowest amount of peroxide value and index of thiobarbituric acid was observed in the fillet coated with guar and Eryngium caucasicum extract (p <0.05). On the other hand, the type of edible coating did not have a significant effect on the content of total volatile nitrogen compounds. However, the effect of Eryngium caucasicum extract on improving the effectiveness of guar edible coating was significant in reducing total volatile nitrogen compounds of fillet (p <0.05). In general, the results showed that, given the antioxidant and antimicrobial properties of Eryngium caucasicum extract, it can be combined with edible coatings to increase the shelf life of chicken fillet at refrigerated storage.
Keywords: Xanthan, Eryngium caucasicum, chicken fillet, guar, shelf life

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This research carried out to study the effects of probiotic coating alginate and whey protein with Pediococcus acidilactici and Lactobacillus plantarum to increase the storage of rainbow trout fillet (Oncorhynchus mykiss) at refrigerated temperature and to evaluate the physical characteristics of the fillets. Thus, the physical parameters such as color and texture of fillets were investigated at 0, 7, 14 and 21 days. Results showed that, the color index (L*, a*, b*) and texture index (hardness cycle, deformation at hardness, and firmness) in treated fillets were better than control. In other words, the use of probiotic coating caused a decrease in the index of redness of the fillet on the 21st day; on the other hand, the yellowness index was lesser. In terms of texture indices such as hardness cycle, deformation at hardness, and firmness, using probiotic coatings in higher percentages of alginates and whey protein resulted in better preservation of fillet tissue quality than other treatments.