An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil

Chamanara, Vahid; Shábanpour, Bahareh; Gorgin, Saeid; Khomeiri, Morteza

doi:10.1016/j.ijbiomac.2012.01.016

Cited by 57 publications

(27 citation statements)

References 23 publications

(26 reference statements)

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“…These results may be attributed to the antimicrobial activity of mixed Ch solutions, which inhibit the action of bacteria to reduce oxidative deamination of nonprotein nitrogen compounds (Chamanaraa et al . ). This effect is further enhanced by PEI.…”

Section: Resultsmentioning

confidence: 97%

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced Fresh Channa argus during Refrigerated Storage

Yang

et al. 2014

J Food Process Engineering

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The coating effects of polyethyleneimine (PEI) and thyme essential oil (T) combined with chitosan (Ch) on the quality of sliced fresh Channa argus during refrigerated storage at 4 ± 1C were investigated. Solutions of Ch, Ch + PEI (2% w/v Ch + 1% v/v PEI) and Ch + T (2% w/v Ch + 1% v/v T) were used as coatings. The treatments were compared by analyzing changes in sensory characteristics, total viable count and physicochemical parameters (texture, pH, thiobarbituric acid and total volatile basic nitrogen). The results indicated that all three treatments retarded the decay of the fish fillets and significantly extended the shelf life by approximately 4-5 days compared with control treatment (without treatment). Based on microbiological, physicochemical and sensory evaluations, the Ch/PEI treatment exhibited superior preservation ability in maintaining the quality of C. argus among the three treatments. And the preservation ability of the Ch/T treatment was better than that of the Ch treatment. PRACTICAL APPLICATIONSIn the recent years, people have paid more attention to health and food quality throughout the world. Bacterial contamination reduces the shelf life of fish products. In order to meet the consumers' demand, the antibacterial coating has been applied to the field of food. This paper gives a report on the changes of quality of Channa argus treated with coatings of polyethyleneimine (PEI) and thyme essential oil combined with chitosan. From the results obtained, C. argus without treatment deteriorates much quicker than samples treated with coatings because of antimicrobial action of coating solution, and PEI combined with chitosan has the best effect on maintaining the quality. The outcome demonstrates that the combination of PEI and chitosan is significantly effective in limiting microbial spoilage in sliced fresh C. argus and enhancing the shelf life. This work will provide useful information for fish preservation. bs_bs_banner Journal of Food Process Engineering

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Section: Resultsmentioning

confidence: 97%

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced Fresh Channa argus during Refrigerated Storage

Yang

et al. 2014

J Food Process Engineering

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“…The highest contamination rate was observed in the control sample and the least number of Enterobacteriaceae count was related to CH‐LVEO treatment. Chamanara, Shabanpour, Gorgin, and Khomeiri () reported that the Enterobacteriaceae, TVC, and Psychrotrophic bacteria counts in the control sample are significantly higher than other treated samples with CH incorporated with jujube extract. Enterobacteriaceae count in C, VP, and CH increased during storage, reaching 7.17, 6.94, 6.61 log CFU/g at the last day of storage while this count in CH‐LVE 1%‐LVEO 0.5% treated sample was 5.18 log CFU/g.…”

Section: Resultsmentioning

confidence: 98%

Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss)

Rezaeifar

Mehdizadeh

Langroodi

et al. 2020

Journal of Food Safety

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In this research, the antioxidant and antibacterial characteristics of the chitosan (CH) coating incorporated with lemon verbena essential oil (LVEO) and extract (LVE) on the quality of the rainbow trout packed by vacuum packaging at 4°C were investigated. Samples evaluated include the following: Control, VP, CH, CH‐LVE 2%, CH‐LVEO 1%, and CH‐LVE 1%‐LVEO 0.5% for 16 days at 3 days intervals. All of the samples significantly reduced Psychrotrophic bacteria, total viable counts, Enterobacteriaceae, and H2S producing bacteria as compared with control during keeping time. Thiobarbituric acid reactive substance, peroxide value, total volatile basic nitrogen, and pH value were detected lower in all of the samples than control. CH incorporated with LVE and LVEO gave an agreeable effect on sensory characteristics. Samples containing CH‐LVE 1%‐LVEO 0.5% was often in priority by sensory assessors. Generally, LV can be applied as a substitution for chemical preservatives in fish meat.

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“…As discussed below, edible coatings mitigate the contact of microorganisms with meat and hinder the survival of bacteria through the action of chitosan and the bioactive compounds present in propolis. Furthermore, chitosan has the ability to form hydrogen bonds with water and can chelate metal ions present in the enzymes responsible for degradation, thus controlling the enzymatic activity, especially at the surface of the fish fillets …”

Section: Resultsmentioning

confidence: 99%

Effect of chitosan‐propolis edible coatings on stability of refrigerated cachama (Piaractus brachypomus) vacuum‐packed fish fillets

2018

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The effect of chitosan‐based coatings containing ethanolic extracts of propolis (EEPs) on the quality of chill‐stored, vacuum‐packed fillets of cachama, an emerging aquaculture species of fish native to the Amazon basins, was evaluated. Coatings were prepared by adding propolis to chitosan following two different strategies: (1) incorporation of microencapsulated EEP and (2) direct incorporation of EEP. Fillets were dip‐coated, vacuum‐packed in medium‐oxygen barrier bags, stored at 4°C, and their quality was evaluated during 20 days, by monitoring lipid oxidation indexes, physicochemical parameters, microbiological quality indicators, texture profile, and sensory acceptance. Chitosan‐EEP coatings significantly increased the time stability of physicochemical, microbiological, and sensory quality indicators of the fish meat compared with control treatments (uncoated vacuum‐packed fillets). In particular, the secondary lipid oxidation of the coated muscles was 12% to 15% lower compared with uncoated samples after 12 days; pH and total volatile base nitrogen (TVB‐N) presented a slower increase in the coated samples; and a greater inhibition of coliforms was observed between days 8 and 16. The chitosan‐EEP coatings had a positive effect in both texture stability and sensory acceptance of the products during storage. Moreover, chitosan coatings with encapsulated EEP had better impact on the evaluated sensory quality parameters. The results indicate that the combination of the barrier properties of chitosan with the bioactive properties of propolis compounds against oxidative free radicals and microbiological deterioration allowed for the edible coatings to extend the shelf life of this aquaculture product with respect to conventionally vacuum‐packed fillets.

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An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil

Cited by 57 publications

References 23 publications

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced Fresh Channa argus during Refrigerated Storage

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced Fresh Channa argus during Refrigerated Storage

Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss)

Effect of chitosan‐propolis edible coatings on stability of refrigerated cachama (Piaractus brachypomus) vacuum‐packed fish fillets

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