Impacts of Carboxymethyl Cellulose Containing Propolis Extract on the Shelf Life of Trout Fillets

Abstract

Background & Aims of the Study: The present study aimed to evaluate the impact of Carboxymethyl Cellulose (CMC) coating incorporated with Propolis Extract (PE) on the shelf life properties during storage of trout fillets. Materials and Methods:Study treatments included control, CMC, CMC-PE 1%, and CMC-PE 2%. The samples were stored in a refrigerator for 15 days, and their microbial, chemical, and sensory properties were evaluated every three days.Results: All groups showed a significant reduction in total viable counts of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria, and yeasts/molds population compared to the control samples. In comparison, the coated samples exhibited significantly (P<0.05) lower total volatile essential nitrogen, thiobarbituric acid, peroxide, and K values than the uncoated trout. Based on the sensory evaluation results, PE preserved the sensory characteristics significantly (P<0.05) throughout the study. The most efficient treatment in the shelf life enhancement of the studied samples belonged to CMC-PE 2%, followed by CMC-PE 1% and then CMC. Combined treatment of CMC-PE 2% increased the shelf life of the rainbow trout fillet for 12 days during refrigerated storage. Conclusion:Eventually, incorporated PE in CMC was introduced as an alternative candidate for synthetic preservatives in refrigerated trout fillet with various health benefits.

Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage

“…In comparison to the other treatments, the propolis-treated mackerel tuna fillets had the lowest TVB-N values. Similar observations were obtained by Bazargani-Gilani et al [ 47 ]. These results can be interpreted based on the ability of propolis to inhibit microbial activity, including the inhibition of bacteria responsible for the deamination reaction of non-protein nitrogen (NPN) components [ 46 ].…”

“…Endogenous biochemical changes occur in fish muscle during postmortem fish storage, among which is nucleotide degradation [ 48 ]. Calculation of the contents of ATP and its associated degradation products is an effective indicator for monitoring the freshness of fish fillets [ 47 ]. Changes in the K value during cryogenic storage of mackerel tuna fillets are shown in Figure 5 .…”

“…Based on previous studies, Enterobacteriaceae were found to be among the main spoilers in rainbow trout fillets stored at 4 °C [ 52 ]. The initial count of Enterobacteriaceae was 2.12 log 10 CFU/g on trout fillets coated under fridge temperature [ 47 , 53 ]. After 15 storage days, Enterobacteriaceae counts reached 4.04, 5.19, 6.44, and 7.18 log 10 CFU/g in the XAN-EEP 2%, XAN-EEP 1%, XAN-EEP 0%, and control fillets, respectively ( Figure 6 C).…”

“…The results of general acceptance of the studied treatments can be linked to the antimicrobial effect of EEP associated with its content of phenolic compounds [ 47 ].…”

Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated withLemon verbena/Ferulago angulataextracts for the preservation of raw chicken meat

“…Figure 2 exhibits the FTIR spectroscopy of the produced films over the range of 4000 to 400 cm −1 . The FTIR peaks of pure CMC film are as follows: at 2900–3600 cm −1 wavelength, stretching vibrations of –OH groups and intermolecular and intramolecular hydrogen bonds, at 1607 cm −1 wavelength, stretching vibrations of C–H and carboxylic groups, at 1417 cm −1 wavelength, –CH 2 scissoring and –OH bending vibrations, as well as at 1000 to 1200 cm −1 wavelength, –C–O– stretching vibration on polysaccharide skeleton (Bazargani‐Gilani et al, 2021; Khezrian & Shahbazi, 2018). The FTIR peaks for pure ZG film which were recorded are: 3300 cm −1 wavelength, stretching vibration of –OH groups; 2915 cm −1 wavelength, asymmetrical stretching vibration of –CH 2 ‐functional groups; 2877 cm −1 wavelength, symmetrical stretching vibration of –CH 2 ‐functional groups; 1618 cm −1 wavelength, asymmetrical stretching of carboxylate groups and –OH bending intramolecular vibrations; 1426 cm −1 wavelength, bending vibration of –CH 3 ; 1038 cm −1 wavelength, stretching vibrations of C–O and C–C, and 700 to 1000 cm −1 wavelength, stretching vibration of C–H (Jha et al, 2021; Raeisi et al, 2019).…”