Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions

被引:89
作者
Dehghani, Parastoo [1 ]
Hosseini, Seyed Mohammad Hashem [1 ]
Golmakani, Mohammad-Taghi [1 ]
Majdinasab, Marjan [1 ]
Esteghlal, Sara [1 ]
机构
[1] Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran
关键词
Clove essential oil; Shirazi thyme essential oil; (Nano) emulsion; Farsi gum; Fish fillet; EDIBLE FILMS; ONCORHYNCHUS-MYKISS; BACTERICIDAL ACTION; BETA-LACTOGLOBULIN; QUALITY; STORAGE; COLOR; NANOEMULSIONS; COMPOSITE; MECHANISM;
D O I
10.1016/j.foodhyd.2017.11.009
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this study, total (non-fractionated) Farsi gumbased coatings (FGC) incorporated with clove (CEO) and Shirazi thyme (SEO) essential oils emulsions were utilized to extend the shelf-life of refrigerated rainbow trout fillets. Sonication decreased the amount of water insoluble fraction of FGC. Physicochemical, microbial and sensory characteristics of coated fillets were evaluated during 16 days. The results showed that incorporating CEO and SEO into FGC could significantly (p < 0.05) improve the quality of fish fillets. During storage, the increase in the amounts of peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and total volatile basic-nitrogen (TVB-N) followed this order: CEO-SEO loaded FGC < FGC < uncoated (control). Regarding color parameters including L* and b* increased; whereas, a* decreased. Texture, odor, color and overall acceptability of coated fillets were significantly (p < 0.05) better than those of uncoated ones. A significant (p < 0.05) improvement in the microbial quality (total viable count (TVC), psychrophilic and lactic acid bacteria counts) was observed in the presence of essential oil-loaded coatings. Interestingly, an obvious synergistic effect was observed between CEO and SEO. The increase (> 6 days) in the shelf-life was attributed to the antioxidant and antimicrobial characteristics of CEO and SEO. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码:677 / 688
页数:12
相关论文
共 39 条
[1]  
Abbasi S., 2013, Food Bioscience, V2, P53
[2]   Enhancing antioxidant availability in wheat grains from plants grown under seawater stress in response to microalgae extract treatments [J].
Abd El-Baky, Hanna H. ;
El-Baz, Farouk K. ;
El Baroty, Gamal S. .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (02) :299-303
[3]   Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties [J].
Acevedo-Fani, Alejandra ;
Salvia-Trujillo, Laura ;
Alejandra Rojas-Graue, Maria ;
Martin-Belloso, Olga .
FOOD HYDROCOLLOIDS, 2015, 47 :168-177
[4]   Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey [J].
Albayrak, Sevil ;
Aksoy, Ahmet ;
Sagdic, Osman ;
Hamzaoglu, Ergin .
FOOD CHEMISTRY, 2010, 119 (01) :114-122
[5]  
ANDERSSON LA, 1984, J BIOL CHEM, V259, P5340
[6]  
[Anonymous], 2005, Determination of moisture, ash, protein, and fat. Official method of analysis of the association of analytical chemists
[7]  
[Anonymous], 2002, Official Method of Analysis
[8]  
BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
[9]   Essential oils: their antibacterial properties and potential applications in foods - a review [J].
Burt, S .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 94 (03) :223-253
[10]   Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage [J].
Cai, Luyun ;
Wu, Xiaosa ;
Dong, Zhijian ;
Li, Xuepeng ;
Yi, Shumin ;
Li, Jianrong .
FOOD CHEMISTRY, 2014, 160 :82-89