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 Fresh fish is a highly perishable food item and spoils easily. In this research, after investigating the antioxidant properties of the Eryngium Campestre extract (Ece), its effect along with the sodium alginate coating was evaluated on the shelf-life of rainbow trout under refrigerated conditions (4°C) for 12 days. To assess the antioxidant properties of the extract, tests such as DPPH, total phenolics, reducing power, and ABTS were performed. Subsequently, samples treated with an Ece containing alginate coating applied via spray method were analyzed for chemical parameters (TBA, TVN, and pH) , microbiological parameters (total psychrotrophic and mesophilic bacteria), and sensory evaluations at four day intervals up to the 12 day. The results indicated that Ece possessed significant antioxidant properties. Furthermore, treatments that included the extract combined with the sodium alginate  coating significantly reduced pH, TVN, and TBA levels compared to the control sample (p<0.05). Microbial tests indicated that all treated samples inhibited bacterial growth when compared to the control sample, with a reduction of approximately 3 log CFU/g compared to the control group. In the sensory evaluation, treatments containing Ece and sodium alginate  yielded more favorable results than those of the control group. According to the obtained results coating the samples with sodium alginate  and Ece improved the microbial, chemical, and sensory properties and shelf life of rainbow trout in refrigerator conditions by about four days.
 

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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 effect of delayed icing of common carp (Cyprinuscarpio) on the quality of the produced surimiwas investigated.The fish were divided into three groups after trapping; one group was kept in ice immediately, while the second and third groups were kept in ice after 3 and 6 hours delay, respectively. The produced surimi from these fish groups were stored in refrigerator for 15 days, after which were tested chemically (TBA, TVB-N, pH) and microbially (total bacteria count) every 3 days. Results showed that TBA in 6 hours delay treatment was significantly higher than that in control and 3 hours delay. TBA levels in control plots increased until day 12 and then decreased, while in 6 hours delay an increasing trend until the end of the period was recorded. The TVB-N in the ice delayed samples exceeded the allowable level after 3 days storage, while in control treatment  itexceeded the  limit at the end of the period. PH values ​​in different treatments showed no significant differences. The lowest pH value (7.03) was recorded in 6 hours delay treatment and the highest pH value (8.37) was recorded in the control at the end of the storage period. The total bacterial counts (TVC) increased in all treatments during the period and the maximum of TVC (4.68 log cfu / g) was recorded in 6-hour delay samples. Based on these results, the delayed icing of common carp lead to loss of produced surimi quality.

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In this work, the paste of microalga, Tetraselmis suecica, was produced and the effects of vitamin C and E on its food value and shelf life improvement during eight weeks of storage in refrigerator (4°C) was investigated. The microalga was initially mass grown up to logarithmic phase in standard convey medium, then concentrated by cream skimmer centrifugation method. The obtained algal paste was treated by adding vitamins C, E and their mixture (all 0.1% weight/weight), and refrigerated for 8 weeks. The density of algal cells was1.38109 cells/ml and the production yield was about 1.7 gr/l. The cell viability in vitE-treated pastes (39/99±2/1%) was higher than the control group (p>0.05), indicating the positive effect of the preservatives. The proximate analysis showed that the control group had the lowest moisture (86.8 %), the vit C-treated group had the highest protein (36.6%) and lowest ash (29.9%), and the mixture of vits-treated group had the highest fat content (13.4%) at the end of the storage period. pH in the control and vit- C treated groups was lower than the other two treatments (p>0.05). In conclusion, using of vitamins E and C as well as refrigerator storage are suggested for qualitative preservation of T. suecica algal paste.

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The effect of edible whey protein coating and dill (Anethum graveolens) essential oil on the quality and shelf-life of silver carp’s fillets, Hypophthalmichthys molitrix,during refrigeration storage was evaluated. Fillets were immersed in whey protein solution (10%), dill essential oil (5%) and a mixture of whey protein (10%) and dill essential oil (5%), then packed and stored in refrigerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial (TVC and PTC) parameters were measured at 0, 3, 6, 9, 12, 15 and 18 days. The amount of peroxide value and thiobarbitoric acid significantly increased (P < 0.05) in all treatments, but this increace was lower in whey protein coating with dill essential oil fillets. Total volatile basic nitrogen of dill essential oil, whey protein and whey protein with dill essential oil treatments in the first and last phase of storage were 7.55, 7.60, and 7.51- 24.11, 25.84 and 15.55 mgN₂/100 g fillet, respectively. The TVC and PTC amount for whey protein with dill essential oil was lower in comparsion with other treatments. Thus, whey protein coating with dill essential oil increased the shelf-life ofsilver carp’s fillets during refrigerated storage. 

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In this study the effect of edible coating containing pomegranate peel extract (PPE) on the quality and shelf life of silver carp (Hypophthalmichthysmolitrix)fillet was investigated during refrigerated storage at 4 C^º. The total phenolic content (262.5 mg tannic acid/g sample) and DPPH free radical scavenging activity (87%) of PPE using methanol as solvent were determined. The mixture of edible coating was prepared (60% cool water + 30% wheat flour + 10% corn flour). Freshly fish fillet were assigned to three treatments: control (fillet without PPE); fillet treated with 5% PPE (T1) and 10% PPE (T2). Chemical (pH, and thiobarbituric acid (TBA)) and microbiological (total viable count (TVC) and psychrotrophic count (PTC)) analysis were used to evaluated the effect of PPE during refrigerated storage. The results show that addition of PPE considerably delayed lipid oxidation in silver carp fillet in T1 and T2 compared with control samples. According to microbiological assay, T1 and T2 samples on 12th of storage reached to maximum acceptability limit (7 log₁₀ CFU/g) while it was happened on 9th of storage for control samples.

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The antioxidant effect of sodium alginate coating containing vitamin C was examined on prolongation of the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. The treatments included control group without any additive (C), sodium alginate 1.5% (A), sodium alginate 1.5% containing 5% Vitamin C (A+Vc). The treatments underwent periodic tests of proximate composition (moisture, protein, fat, ash and pH), chemical decays and oxidation tests, including total volatile base nitrogen (TVB -N), peroxide value (PV), tiubarbutic acid (TBA) and free fatty acids (FFA). Based on the statistical analyses, pH, TVB-N, PV, TBA and FFA in A+Vc were significantly (p<0.05) lower than C and A during storage in refrigerator. Significant increases were observed in all mentioned indices in all the  treatments in correlation with the duration of storage time in refrigerator (p<0.05). The coated treatments maintained better quality in comparison to the control group and treatment 3 (sodium alginate containing vitamin C) reduced oxidation of rainbow trout fillets during storage in cold condition (4± 1˚C). 

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  Antibacterial and antioxidant effect of rosemary extract were investigated on vacuum packed rainbow trout (Oncorhynchus mykiss). Microbial (total viable, psycrotrophic, lactic acid bacteria and enterobacteriacea counts), chemical (pH, TMA, TBA, FFA, PV) and sensory analysis were done at 2±1°C for 18 days. Rosemary extract significantly (p<0/05) delayed lipid oxidation in treated samples. Psycrotrophic bacteria and total viable count of treated samples with rosemary extract maintained lower than the proposed acceptable limit (7 log cfu/g) as far as microbial spoilage significantly (p<0/05) decreased in rosemary samples in comparison with the control samples. According to sensory and microbial analysis rosemary samples were acceptable for eat to end of storage thus rosemary extract was able to increase shelf life of this samples 4 days in compare with the control samples.

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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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  Washing operation with different dilutions of salt water (3,2,1,0.3) at different times (5,10 and 15 minutes) was used to reduce fishery odor from Silver and Big head carp fish pastes. Results showed that elimination of fishery odor increased while extraction of soluble proteins with salt water increased. Sensory analysis was used to determine the best formulae of 50,60 and 70 percent fish meat from the best eliminated fishery odor sample that sample with 70 percent fish meat selected as the best formulae. For determination of quality changes at -18^ºC, 2 variable level of BHA antioxidant (0.01 and 0.02 percent) with a blank sample (without antioxidant) were prepared. Results showed that total count of bacteria reduced and reached to 0 after 60 days while TVN and peroxide factors increased in each sample during storage time. So both peroxide and TVN tests could used for determination of storage time.

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Drying of foods is one of the most important preserving methods due to reduction of microorganisms’ activities which lead to longer shelf life. In spite of this, some changes may occur in dried food during storage. Our goal was to evaluate effect of pretreatment (blanching), variety and shelf life on quality of potato dried products (powder and cubes) to select proper usage duration and variety. Three cultivated potatoes of Golestan province of Iran (so-called Agria, Satina and Kenebek) were dried in two different dryer (hot air oven and microwave oven). Changes during shelf life were investigated by measuring ascorbic acid and reducing sugars content plus rehydration ratio (in 100ºC and 25). The factorial complete randomized design was selected as the statistical design. Results revealed that there was significant difference (p<0.05) between cubes and powders amount of components. Also water absorption of the products and ascorbic acid content, showed a significant (p<0.05) reduction during three months storage, so it was concluded that it was better to use dried products before this time. Also, products which were dried in hot air oven, had the highest percent of water absorption in 25 ºC water in the first month of storage but after  three months, it was changed to 100 ºC water. But the products which were dried in microwave oven had the highest percent of water absorption in 100 ºC during alls storage time. At last, Agria, because of its brilliant yellow color and low amount of reducing sugars, was the most accepted variety and proper usage duration was before three months storage.  

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(Received:87/4/26   Accepted:88/7/24)   In this study, lactic fermentation was used in order to improve the quality of loaf bread (baggett). Lactobacillus plantarium was cultivated in a medium composed of wheat flour and water and added in bread dough formulation at 0, 5, 10 and 15% concentrations. After baking, Staling, physicochemical (pH and acidity) and organoleptic properties (crust characteristics, taste and odor) were evaluated. Results showed that bread acidity as the concentration of sourdough increased in dough formulation. Acidity and pH of sample bread that contained 15% sourdough was 6.5 and 4.87 respectively. Also, in this sample staling and quality changes during storage were at least. Highest score of taste were belonged to sample contained 5% sourdough. Sample contained 15% sourdough gained highest score of odor and crust properties.

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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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Strawberry  fruit is popular for fresh eating but it has a short shelf and rapidly infected The consumer demanded to prolong its shelf life. Chitosan is a natural biopolymer which has an antimicrobial effect on fresh fruits and vegetables. Some essential oils also have the antimicrobial activity. The combination of these two agents can be applied in order to prolong the shelf life of fresh fruits and vegetables. In this study 0%, 0.3% and 0.5% of chitosan solutions, 1 mg/l of vanillin + 0.3%of chitosan and 1 mg/l of vanillin + 0.5%of chitosan solutions were used to coat strawberry. Fungi isolated from an infected strawberry fruit, after screening was incubated to the fresh fruit coated with the prepared solutions and kept in refrigerator at 4 ^o C. The solid soluble materials, ascorbic acid and the titerable acidity were measured before and after the coating. The results showed chitosan plus vanillin can prolong the shelf life of the strawberry up to 18 days at  4 ^o C.  

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  The effects of turmeric extract on the shelf life of whole, vacuum-packaged rainbow trout, stored under refrigeration (4±1◦C) were studied by monitoring the microbiological (total viable count, psycrotrophic),chemical (PV, TBA, FFA), pH and sensory changes for a  Period of 20 days.Turmeric extract significantly (p<0/05) delayed lipid oxidation in treated samples. psycrotrophic bacteria and total viable count of treated samples with turmeric extract maintained lower than the proposed acceptable limit (7 log cfu/g) as far as microbial spoilage significantly (p<0/05) decreased in turmeric samples in comparison with the control samples. According to sensory and microbial analysis turmeric samples in compare with the control samples were acceptable for eat to end of storage.

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  Barbari is one of the most common flat bread in Iran, with a relatively short shelf life. In this study different packaging material and gas composition inside the packaging were investigated in order to extension the shelf life of Barbari bread enriched with whole soy flour. Gas compositions of packages were selected as 70%CO2 and 30%N2, 50% CO2 and 50%N2 and normal air considered as control. Bread samples were packed into the different packaging i.e. oriented polypropylene (OPP) (33 μ) as the control, high-barrier laminated of Polyethylene terephthalate – Aluminum – Linear low-density polyethylene (PET–Al–LLDPE) (12-7-65), and vacuum bags PET-PET-LLDPE (12-12-65). Quality characteristics of bread samples were evaluated during 21 days of preservation in ambient condition (25 ± 1°C and 38 ± 2% relative humidity). Microbial stability of bread, texture as staling rate index and organoleptic quality of the new products estimated periodically. In the treated and control samples increasing Co2 concentration caused increase in the both hardness and shelf life. Organoleptic test showed that, CO2 gas affected the bread taste with undesirable taste under MAP (modified atmosphere packaging) storage. 3 layers Packages contains aluminum due to high resistance to vapour demonstrated more effect on maintaining quality and softness of bread during time. Vacuum package and 3 layers Packages also prevents microbial bread spoilage by prevention of oxygen entering in packages.

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Citrus peel is a natural source of antioxidants and the use of its natural extracts to improve the quality of fish is increasing. The effect of orange peel extract on the chemical and sensory properties of Huso huso fillet when refrigerated (4±1 °C) was investigated. In this study, fish fillets with aqueous solutions of ethanolic extract of orange peel (w / w 5%) or (5 ml of extract in 100 ml of solvent), orange peel extract (w / w 6%) and orange peel extract (w / w 7%) were tested as natural preservatives for 30 minutes. Control samples were immersed in distilled water for 30 minutes. Control and treated samples were packed with ethanolic extract of orange peel and stored for 15 days. Samples are then taken at regular intervals for chemical properties of pH, free fatty acid (FFA), peroxide (PV), thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N) and sensory evaluation (texture, color, odor and acceptance) were studied. Analysis of the results of chemical tests and sensory evaluation showed that orange peel extract maintains good quality characteristics and increases the shelf life of fish samples during storage at refrigerator temperature. 7% orange peel extract and then 6% and 5% orange peel extract significantly (P <0.01) delayed the oxidation and hydrolysis of fat in the samples that treated with the Orange peel extract.

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This study was designed and performed to evaluate the effect of using the active edible coating of sodium alginate containing different levels of rosemary extract on physicochemical and microbial properties of silver carp-chicken fillet mixed burger during storage. 5 treatments including uncoated burgers (control) with sodium alginate coating enriched with levels of 0, 0.5, 1 and 1.5% of rosemary extract were considered. Burgers were stored at -18 ° C for 3 months. Results showed that the use of sodium alginate coating significantly decreased the percentage of burger cooking drop. Enrichment of sodium alginate coating with different levels of rosemary extract improved its performance (P<0.05). The lowest total microbial count, psychrophilic bacteria count, TVN, PV and TBA were observed in coated burgers containing 1.5% of rosemary extract (P<0.05). There was no statistically significant difference in the performance of coatings containing levels of 1 and 1.5% of rosemary extract in decreasing TBA. Thus it is possible to use the active edible coating of sodium alginate containing 1.5% of rosemary extract to delay bacterial and oxidative spoilage of silver carp-chicken fillet burgers during a 3-month storage period at -18 ° C used.

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Edible films as natural, environmentally- friendly and renewable products, can be an appropriate alternative for petroleum-based packaging materials that are common today.  In this study, the effects of Sodium Caseinate (SC) edible coating on quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4±1˚^C) were investigated. Fish samples were treated with 8% Sodium Caseinate solution and stored in refrigerator for 20 days after drying the coating solution. The control and the coated fish samples were analyzed periodically each 4 days of storage time (0, 4, 8, 12, 16, 20 days) for chemical (PV, TBA, FFA, pH, TVB-N) and microbiological (total viable count and scycrophilic count) characteristics. The sodium caseinate coating reduced peroxide values (16.1±0.1 and 7.1±0.01 in control and SC, respectively) and during last days of storage, reduced bacterial count significantly (9.1±1 and 7.7±0.07 in control and SC, respectively) (P<0.05) in rainbow trout samples during the refrigerated storage.  

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In current study, rotatable response surface method was employed for optimizing the effect of dough mixing time in low speed (MTLS) (63 rpm, 2-8 min) and dough mixing time in high speed (MTHS) (180 rpm, 2-8 min) on bread quality (moisture, water activity and specific volume) and shelf life (bread hardness during 6 days)  of Barbari bread. The results showed that linear term of MTHS was effective factor on moisture and bread hardness in day 4. Water activity and specific volume was forcefully affected with quadratic effects of MTHS and MTLS. Besides, interaction terms of MTHS×MTLS has the highest effect on bread hardness during storage. The best bread quality and shelf life was achieved in 7.24 min MTHS and 3.45 min MTLS.