The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.

In the present study Bunium persicum essential oil (BEO) was examined for its phytochemical properties, In vitro antioxidant activities, antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes and antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. Results showed that Cuminaldehyde (11.4%) was the most abundant components of the oil. In vitro antibacterial analysis of the BEO indicated high sensitivity of gram-positive bacteria and relative sensitivity of gram-negative bacteria. DPPH and ABTS results revealed a notable radical scavenging ability of the BEO. The growth of inoculated E.coli O157:H7 and L. monocytogenes significantly decreased in experimentally manufactured white cheeses during 45-day storage time. The sensory evaluation scores showed that the samples with BEO had significantly higher color, odor, flavor, texture as well as general acceptability scores than control.

BACKGROUND: This study investigated the effect of chitosan coating enriched with extracted egg yolk antibodies on microbial and sensory quality of rainbow trout fillet during refrigeration (4 ± 1 ∘ C). Firstly, bacterial antigen suspensions (total psychrophilic bacteria, Pseudomonas fluorescens and Shewanella putrefaciens) were injected into the breast muscles of chickens. Eggs of immunized chickens were then collected to isolate immunoglobulin from egg yolks (IgY). Fresh fish fillets were coated by chitosan solution containing different types of IgY separately, at two concentrations (60 and 90 mg mL −1 ), refrigerated for 16 days and analysed for total viable count, psychrotrophic, Pseudomonas spp., P. fluorescens and S. putrefaciens count as well as sensorial properties. RESULTS: The tested microbial values increased in all samplesduring the storage period; however, CH + IgY treated samples could significantly retard microbial growth compared to control. The shelf life of CH + IgY-P samples was extended for about 4 days, while it was extended for about 8 days in CH + IgY-S and CH + IgY-T samples, when they were compared to control (p < 0.05). Higher scores for sensory attributes were also observed in CH + IgY treated samples, especially in CH + IgY-S samples until the end of storage period. CONCLUSIONS: Accordingly, use of chitosan coating containing IgY increases the microbial and sensory quality of fish flesh at 4 ∘ C. Therefore, given the consumer interest in natural additives, chitosan coating containing IgY can be a promising candidate.