Effect of Chitosan Coatings Enriched with Cinnamon Oil on Proximate Composition of Rainbow Trout Fillets

被引:3
|
作者
Yildiz, Pinar Oguzhan [1 ]
机构
[1] Ardahan Univ, Fac Engn, Dept Food Engn, Ardahan, Turkey
来源
INTERNATIONAL CONFERENCE ON ADVANCES IN NATURAL AND APPLIED SCIENCES (ICANAS 2017) | 2017年 / 1833卷
关键词
EDIBLE FILMS; SHELF-LIFE; STORAGE; EXTEND; CHITIN;
D O I
10.1063/1.4981718
中图分类号
O59 [应用物理学];
学科分类号
摘要
The effects of chitosan coating enriched with cinnamon oil on proximate composition of rainbow trout (Oncorhynchus mykiss) during storage at 4 degrees C was investigated. The treatments included the following: C1 (control samples), C2 (chitosan coating) and C3 (chitosan + 1 % [v/w] cinnamon EO added). The control and the coated fish samples were analysed for chemical (moisture, protein, lipid and ash) composition. The mean of moisture, protein, lipid and ash in the control samples (C1) were 70.3%, 20.1%, 2.6% and 1.2%, in coated samples (C2) 69.70%, 24.21%, 2.4% and 2.2% and coated + cinnamon oil samples (C3) 69.70%, 25.05%, 2.5% and 2.2%, respectively. Moisture and lipid contents in control groups were higher than other groups, but protein and ash contents were lower. Significant increases (p<0.05) in protein content were observed between samples, which subsequently decreased the moisture content of these samples.
引用
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页数:3
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