Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Jalali, Nastaran; Ariiai, Peiman; Fattahi, Esmail

doi:10.1007/s13197-015-2060-4

Cited by 39 publications

(28 citation statements)

References 30 publications

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“…The results of this study coincided with the results of researchers like Jalali et al. (), which indicated that coating treatment containing clove oil 1.5% was able to inhibit the growth of the inoculated Ashirosilicum bacterium in the phytofag fillet and to adhere to the acceptable level.…”

Section: Resultssupporting

confidence: 91%

“…The results of this study in the total bacterium is consistent with results obtained by Ariaii, Tavakolipour, Rezaei, Elhamirad, and Bahram () on the coating of fish fillet with carboxymethylcellulose enriched with Pimpinella Affinis essential oil and results of Jalali, Ariiai, and Fattahi (), which investigates the effect of combined alginate‐carboxymethyl cellulose coating Clove oil to the amount of TVC filigree fillet.…”

Section: Resultssupporting

confidence: 90%

“…with Pimpinella Affinis essential oil and results of Jalali, Ariiai, and Fattahi (2016), which investigates the effect of combined alginate-carboxymethyl cellulose coating Clove oil to the amount of TVC filigree fillet.…”

Section: Changes In Mesophilic Bacteria (Tvc) In Chicken Burger Durmentioning

confidence: 99%

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Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Mahdavi

Hosseini

Sharifan

2017

Food Science & Nutrition

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In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti‐oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 90%

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Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Mahdavi

Hosseini

Sharifan

2017

Food Science & Nutrition

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“…Control samples remained fresh for about 6 days regarding the afore‐mentioned standard level; but, AL, AL–RE 0.1%, and AL–RE 0.2% could preserve the trout freshness for 9, 15, and up to 15 days of refrigerated storage, respectively. Decreasing water loss and oxygen permeability along with slowing growth bacteria, the sodium alginate coating could extend the shelf life of tout fillet (Jalali et al, ; Song et al, ). According to the results, as an antioxidant maintaining fish freshness in all storage periods, RE can be associated with the fast decrease in the bacterial population and bacterial ability of oxidative deamination in non‐protein nitrogen compounds.…”

Section: Resultsmentioning

confidence: 99%

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Bazargani‐Gilani

2017

Journal of Food Safety

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This study aimed to examine activating sodium alginate-based edible coating (AL) with resveratrol (RE) as a dietary supplement for increasing the shelf life of rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. Administered treatments were AL, AL-RE 0.1%, AL-RE 0.2%, and control. Samples were stored at 4 8C for 15 days and analyzed at 3-day intervals. All treatments indicated a significant decrease (p .05) in their total viable counts, psychrotrophic bacteria, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria, and yeasts-molds compared to the control in the storage period. Thiobarbituric acid value and total volatile basic nitrogen were significantly lower in all treatments (p .05) compared to the control. RE improved the alginate effects on increasing the shelf life of the samples. In conclusion, RE can be considered as a replacement to the synthetic antimicrobials and synthetic antioxidants in the rainbow trout fillets with more health benefits. Practical applicationsSince fish fillets are very perishable products, improving preservation techniques for enhancing their shelf-life seems quite necessary. Besides bacterial growth, oxidation reactions can induce the spoilage of fish meat in the storage period. The various synthetic preservatives are generally undesired by consumers because of their adverse effects. Resveratrol, a dietary supplement, can be used as a natural antioxidant and antimicrobial in the rainbow trout fillet with added health benefits. | I NTR OD U CTI ONFor its high levels of moisture, pH, simple nutrients, and poly unsaturated fatty acids, fresh fish meat is more perishable than other kinds of meat (Song, Liu, Shen, You, & Luo, 2011). As a result, spoilage bacteria like psychrotrophic bacteria, mesophilic bacteria, lactic acid bacteria (LAB), Pseudomonas spp., Enterobacteriaceae, and yeasts-molds can grow and replicate fast in a way that they cause the deterioration of fish meat (Volpe et al., 2015). Beside bacterial growth, oxidation reactions can induce the chemical spoilage of fish meat in the storage period. Presence of high content of poly unsaturated fatty acids such as docosa hexaenoic acid and eicosa pentaenoic acid accelerates and raises fish and fish products oxidation rate (Ojagh, Rezaei, Razavi, & Hosseini, 2010). In order to decrease microbial growth and postpone lipid and protein oxidation during storage, one approach is using various synthetic preservatives in food. But, considerable side effects of chemical preservatives including carcinogenicity, mutagenicity, teratogenicity, and economic problems worry both consumers and food producers. Herbal compounds are good replacements for chemical preservatives based on the findings of food researchers. Beneficial health effects and easy availability are their significant benefits (Bazargani-Gilani, Aliakbarlu, & Tajik, 2015;Ojagh et al., 2010;Song et al., 2011); while, organoleptic conversion along with vigorous aroma, application costs, and potential toxicity, allergenicity and other possible ...

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“…Main components of clove essential oil are eugenol, β-caryophyllene, α-humulene, and eugenyl acetate. Studies on clove essential oil incorporated into an alginate-based edible film assured the safety and quality of fresh-cut 'Fuji' apples [88] and silver carp fillet [89]. The observed increase in shelf life extension of fresh-cut food products packed in alginate-based active nanocomposite was due to the antimicrobial activity of clove essential oils against common foodborne pathogens [90].…”

Section: Seaweed and Essential Oil Based Composite Materialsmentioning

confidence: 99%

Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

Khalil

Saurabh

Tye

et al. 2017

Renewable and Sustainable Energy Reviews

153

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Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Cited by 39 publications

References 30 publications

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

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