The investigation of the shelf life at 2 ± 1 °C of Luciobarbus esocinus fillets packaged with films prepared with the addition of different essential oils and chitosan

Abstract

In this study, the chemical, microbiological and sensory changes during storage at 2 ± 1 °C of fillets coated with edible films prepared with chitosan incorporation of thyme, clove, rosemary essential oils were examined. To create the experimental samples, a total of six groups of fillets coated with different edible films (normal, vacuum-packed, chitosan, chitosan with added thyme oil, chitosan with added clove oil, and chitosan with added rosemary) were used. The food composition of the fillets and experimental samples were determined after they had been coated with edible films. The results of analysis showed that, the preservation period of fresh fillets ended on day 12th, that of vacuum-packed fillets on day 15th, that of fillets coated with chitosan incorporation of rosemary on day 27th, that of fillets coated with chitosan incorporation of thyme and chitosan incorporation of cloves on day 30th. In comparison with the control group, fish spoilage was significantly delayed in samples coated with chitosan incorporation of thyme and chitosan incorporation of cloves (< 0.05). The lowest bacterial growth, values of PV, TBA and TVB-N were obtained in fish samples coated with thyme + chitosan and cloves + chitosan. In terms of the general acceptability of the fish, as determined by qualified panelists, it was determined that the highest score was given to the experimental group to which essential oil of clove had been applied.

Meyan Kökü Ekstrakti İle Zengi̇nleşti̇ri̇lmi̇ş Ki̇tosan Kaplamanin Alabalik (Oncorhynchus Mykiss) Fi̇letolarinin Kali̇tesi̇ Üzeri̇ne Etki̇si̇

“…[28], farklı doğal antioksidantlar ilave edilmiş kitosan ile kaplanan Grass carp için, Emir Çoban, vd. [24], yaban mersini ve kurt üzümü ekstrakları ile zenginleştirilmiş kitosan ile kaplanan Oncorhynchus mykiss için, Karaton Kuzgun ve Gürel İnanlı [11], farklı esansiyel yağlar ilave edilmiş kitosan ile kaplanan Luciobarbus esocinus için bulmuşlardır. Hem bu çalışmanın sonuçları hem de daha önce yapılan araştırma sonuçlarına göre, ana koruyucu etki muhtemelen oksijen emici olarak kitosanın kullanılmasından ve ilaveten kulanılan esansiyel yağ/ekstraktların antioksidan etkisinden kaynaklanmaktadır.…”

Shelf‐life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell‐free supernatant of Streptococcus thermophilus FUA 329 during cold storage

“…El‐Obeid et al. (2018) and Karaton Kuzgun and Gurel Inanli (2018) noted that thyme or clove oil incorporated into chitosan coatings exhibited improved efficacy in suppressing spoilage bacteria from proliferating in refrigerated fish fillets. LAB produces lactic acid and other metabolites through the fermentation process, which has an inhibitory effect on harmful microorganisms in food.…”

Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork

“…However, the antimicrobial and antioxidant activity of CH is relatively weak. Currently, interest in film‐forming solutions based on CH as carriers to incorporate naturally occurring organic antioxidant or antibacterial compounds, such as flavonoids (Souza et al., 2015), phenolics (Liang et al., 2017), essential oils (Karaton, & Gürel, 2018), and other extracts from plant (Rubilar et al., 2013; Tan, Lim, Tay, Lee, & Thian, 2015) with antibacterial and/or antioxidant properties is increasing.…”