Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice

Vatavali, K.; Karakosta, L.; Nathanailides, Cosmas; Georgantelis, Dimitrios; Kontominas, Michael G.

doi:10.1007/s11947-012-1034-z

Cited by 47 publications

(39 citation statements)

References 46 publications

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“…LAB is facultative anaerobic bacteria that can grow under both anaerobic and aerobic conditions (Plahar, Pace, & Lu, ). Similar findings were reported by other researchers (Jouki, Yazdi, Mortazavi, Koocheki, & Khazaer, ; Kazemi & Rezaei, ; Tsiligianni, Papavergou, Soultos, Magra, & Savvaidis, ; Vatavali, Karakosta, Nathanailides, & Kontominas, ). Jouki et al () observed that seed mucilage film containing 2% thyme essential oil treatment reduced the growth of LAB.…”

Section: Discussionsupporting

confidence: 91%

Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

Yıldız

Yangılar

2017

Journal of Food Safety

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The present study aimed to investigate the effect of whey protein isolate (WPI) coating enriched with essential oils (ginger and chamomile) on rainbow trout fillets during storage at 4°C. Samples were analyzed at 0, 3, 6, 9, 12, and 15 days for microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas), chemical analyses (pH, thiobarbituric acid reactive substances‐TBARS, total volatile base nitrogen‐TVB‐N, peroxide value [PV]) and sensory quality (odor, taste, tissue, appearance). Bacterial growth was inhibited in samples with high concentrations of essential oils due to its antimicrobial activity. During the storage period, TVB‐N, TBARS, and PVs content gradually increased in all groups, and significant differences were found between the groups (p < .05). In conclusion, the addition of of ginger and chamomile essential oils to WPI coatings showed a positive effect on the rainbow trout shelf‐life. Practical applications Whey protein is a by‐product of the cheese‐making industry and is already known as an excellent barrier to oxygen, aroma, and oil and can be used as a coating material for improving the oxygen barrier property of food packaging. The use of an essential oil in fresh fish preservation may be considered an alternative “natural” additive, extending the shelf life of the product. Our study has clearly shown that addition of ginger and camolime essential oil and whey protein isolate coating in fish resulted in longer shelf life, and this method could be commercially used.

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Section: Discussionsupporting

confidence: 91%

Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

Yıldız

Yangılar

2017

Journal of Food Safety

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“…Sumac contains polyphenols, gallic acid, anthocyanins, hydrolysable tannins, tannic acid, ellagic acid, catechin, essential oils, gallotannins, and malic acids, which show antioxidant and antimicrobial effects (Hajib, ). Chitosan also has antimicrobial activity both‐gram positive and gram‐negative bacteria (Chaparro‐Hernandez et al, ; Gerasimenko, Avdienko, Bannikova, Zueva, & Varlamov, ; Vatavali, Karakosta, Nathanailides, Georgantelis, & Kontominas, ; Yuan et al, ). Chitosan combined with sumac acted as an antimicrobial, antioxidant agent so inhibited the growth of bacteria and extended the microbiological shelf life of rainbow trout fillets.…”

Section: Resultsmentioning

confidence: 99%

Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

Fadıloğlu

Çoban

2018

Journal of Food Safety

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Effects of chitosan coating combined with sumac on the quality of rainbow trout (Oncorhynchus mykiss) fillets stored in refrigerated condition (4°C) for 12 days were evaluated. The treatments in this study were—T1, control; T2, chitosan: 2% w/v; T3, chitosan: 2% w/v and sumac: 1% w/v; and T4, chitosan: 2% w/v and sumac: 2% w/v. The shelf life of the samples were determined periodically using physicochemical (pH, peroxide value [PV], thiobarbituric acid [TBA], and total volatile basic nitrogen [TVB‐N]), microbiological (total viable counts [TVCs] and psychrotrophic bacteria), and sensory analyzes. During the storage period, T3 and T4 groups showed lower pH, PV, TBA, and TVB‐N values than T1 and T2 groups. The sensory results are in line with chemical and microbiological results. Treatment with 2% chitosan + 1% sumac and 2% chitosan + 2% sumac increased the shelf life of rainbow trout fillets by 6 days as compared to the control samples. Practical applications To avoid the adverse effects of chemical preservatives and to answer natural and reliable product demands of the consumers, plant extracts and edible coatings are applied to increase the shelf life and to prevent the spoilage of fresh fish. The results of this study reported the efficacy of chitosan edible coating combined with sumac as a new natural preservative for improving the shelf life of rainbow trout fillets. The findings revealed that sumac extract combined with chitosan coating can be an alternative method to extend the shelf life, to preserve the quality and safety of fish, as a result of their good antioxidant and antimicrobial activity.

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“…Tsai et al (2002) obtained a 3 Log UFC/g reduction in trout and salmon fillets by treating them with 1% chitosan coating. Vatavali et al (2013) obtained reductions in red snapper of 0.4, 1.4, and 1.8 Log UFC/g when treating them with oregano oil, chitosan, and a combination of both, respectively.…”

Section: Microbiological Analysesmentioning

confidence: 99%

“…Mohan et al (2012) reported a reduction between 1.3 and 1.9 Log UFC/g in sardines treated with 1 and 2% chitosan coating. Vatavali et al (2013) reported reductions of 1.1, 1.7, and 2.2 Log UFC/g in treatments with oregano essential oil, chitosan coating, and a combination of both, respectively, applied to red snapper. Jeon et al (2002) showed a reduction of 2 and 3 Log UFC/g in cod and herring, respectively, treated with chitosan coatings.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

et al. 2015

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.Keywords: chitosan; essential oils; edible coating; tilapia fillets. Practical Application:The use edible coatings of chitosan-carvacrol could be an alternative to preserve the quality and increase the shelf-life of tilapia fillets.

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Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice

Cited by 47 publications

References 46 publications

Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout

Effects of chitosan edible coatings enriched with sumac on the quality and the shelf life of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) fillets

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

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