Iranian Journal of Fisheries Sciences
مجله علوم شیلاتی ایران
IJFS
Agriculture
http://jifro.ir
1
admin
1562-2916
10.18869/acadpub.ijfs
en
jalali
1399
6
1
gregorian
2020
9
1
19
5
online
1
fulltext
en
The effect of multilayered chitosan–pectin–Mentha piperita and Lemon essential oil on oxidation effects and quality of rainbow trout fillet (Oncorhynchus mykiss) during refrigerator at 4±1˚C storage
Fish processing
Fish processing
پژوهشي
Orginal research papers
This study was carried out to evaluate the lipid oxidation and quality of rainbow fish fillet coated by multilayer aqueous solution of chitosan–pectin and Mentha piperita extract or Lemon essential oil in different percentages (0.5 and 1%) at 4±1˚C. The essential oil was extracted by hydrodistillation method. Protein, fat, moisture and ash content of rainbow fillet samples were determined. The control and the coated fish samples were analyzed during 16-days periodically for lipid oxidation expressed by peroxide value and thiobarbituric acid, meat deterioration by total volatile base nitrogen, free fatty acids and sensory characteristics. The results have shown that Mentha piperita 1% was the most appropriate coverage (p <0.05) with 0.5% extracted essential oil. In all samples, Mentha piperita essential oil results for Peroxide value (PV), 2-thiobarbituric (TBA) and Free fat acid FFA) (5.15±0.05, 0.23±0.08 5.15±0.05, 1.9±0.03) were better than those of Lemon (7.43±0.12, 0.25±0.08 and 2.1±0.05). The sensorial data results have shown that the comfortable time of storage control and covered samples was approximately less than 8 and 16-days, respectively.<br>
Oncorhynchus mykiss, Lemon, Mentha piperiata Oil, Chitosan, Oxidation.
2544
2559
http://jifro.ir/browse.php?a_code=A-10-2695-1&slc_lang=en&sid=1
L.
Tabatabaei Moradi
leila94132@yahoo.com
100319475328460036425
100319475328460036425
No
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
A.
Sharifan
a_sharifan2000@yahoo.com
100319475328460036426
100319475328460036426
Yes
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
K.
Larijani
klarijani@yahoo.comcover
100319475328460036427
100319475328460036427
No
Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran