The Effect of Sodium Alginate Coating Incorporated with Lactoperoxidase System and Zataria multiflora boiss Essential Oil on Shelf Life Extension of Rainbow Trout Fillets During Refrigeration

Authors

  • Mohammad Azizzadeh Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN
  • Mohammad Hashemi Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN|Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, I.R. IRAN
  • Saber Barkhori-Mehni Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN
  • Saeid Khanzadi Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN
Abstract:

The present study is aimed at evaluating the effect of functional alginate coating incorporated with Lactoperoxidase (LPOS) and Zataria multiflora Essential Oil (ZEO) or both as natural additives on microbial and chemical characteristics of rainbow trout fillets. Firstly, Different treatments of trout fillets were prepared using ZEO (0.5 and 1%) and LPOS (5%) individually and in combination. Then stored in the refrigerator for 16 days and were analyzed for chemical (pH and Total Volatiles Base-Nitrogen (TVB-N)) and microbial (Total mesophilic viable count, psychotropic count, Shewanella putrefaciens count, and Pseudomonas spp. count) characteristics at 4-day intervals. Results indicated that the combination of ZEO and LPOS had the strongest effect on chemical spoilage parameters (TVN, pH) and spoilage microbial flora of trout fillets during storage; however, samples with the individual use of ZEO or LPOS also had statistically significant(P<0.05) effects on preserving the chemical and microbial quality of trout fillets. According to the results, the application of sodium alginate coating impregnated with LPOS and ZEO especially in combination can control undesirable chemical and microbial changes of fish and extend its shelf life during refrigeration.

Upgrade to premium to download articles

Sign up to access the full text

Already have an account?login

similar resources

Combined effects of Zataria multiflora boiss essential oil and nisin on the shelf-life of refrigerated rainbow trout

The effects of Z. multiflora essential oil (EO) and nisin (N) on fresh rainbow trout (Onchorynchus mykiss) fillets were studied during 18 days storage at 4 ºC. Bacteriological and organoleptical evaluation were performed on fresh rainbow trout as the functions of treatment and storage time. Treatments included the following: A (control), E1 (treated samples with 0.2 % EO), E2 (treated samples w...

full text

Combined effects of Zataria multiflora boiss essential oil and nisin on the shelf-life of refrigerated rainbow trout

The effects of Z. multiflora essential oil (EO) and nisin (N) on fresh rainbow trout (Onchorynchus mykiss) fillets were studied during 18 days storage at 4 ºC. Bacteriological and organoleptical evaluation were performed on fresh rainbow trout as the functions of treatment and storage time. Treatments included the following: A (control), E1 (treated samples with 0.2 % EO), E2 (treated samples w...

full text

Effect of alginate coatings containing Zataria Multiflora Boiss essential oil in forms of coarse emulsion and Nano-emulsion on inoculated Escherichia coli O157:H7 in beef fillets

The present study was carried out to compare the inhibitory effect of alginate coatings containing Zataria Multiflora Boiss essential oil (ZMEO) in two forms of coarse emulsion and Nano-emulsion on the growth of inoculated Escherichia coli O157:H7in beef fillet during 16 days of refrigeration (4 C °). Accordingly, alginate solutions (3%) with different co...

full text

The effect of alginate extracted from brown algae Sargassum ilicifolium on the shelf life of rainbow trout roe trout roe

Nowadays, brown macroalgae are considered to be a source of various nutritional and pharmaceutical compounds. In addition, fish roe is very susceptible to spoilage due to its high amount of protein and unsaturated fatty acids. In order to postpone the deterioration of roe-related products, salt and preservatives are utilized. Natural preservatives are recommended because of the adverse effects ...

full text

Inhibitory effect of Zataria multiflora Boiss. essential oil, alone and in combination with monolaurin, on Listeria monocytogenes

Listeria monocytogenes is one of the major causes of infections in developing countries. In this study, chemical composition and anti-listerial effect of the essential oil of Zataria multiflora Boiss. alone and in combination with monolaurin were evaluated at different pH values (5, 6, and 7) and temperatures (5 ˚C and 30 ˚C). Chemical composition of Zataria multiflora Boiss. essential oil was ...

full text

Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat

Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations of grape seed extract (GSE), (0.5% and 1%) were used in carboxymethyl cellulose coating...

full text

My Resources

Save resource for easier access later

Save to my library Already added to my library

{@ msg_add @}


Journal title

volume 38  issue 1

pages  163- 172

publication date 2019-02-01

By following a journal you will be notified via email when a new issue of this journal is published.

Hosted on Doprax cloud platform doprax.com

copyright © 2015-2023