Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil

被引：25
作者：
Ojagh, Seyed Mahdi [1 ]
Rezaei, Masoud [2 ]
Razavi, Seyed Hadi [3 ]
机构：
[1] Tarbiat Modares Univ, Dept Fisheries, Noor, Iran
[2] Tarbiat Modares Univ, Fac Marine Sci, Noor, Iran
[3] Univ Tehran, Coll Agr, Dept Food Sci & Engn, Karaj, Iran
来源：
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2014年 / 23卷 / 02期
关键词：
antioxidant coating; fatty acid composition; shelf life; Onchorhyncus mykiss; ANTIBACTERIAL PROPERTIES; DETERIORATION; FILLETS;
D O I：
10.1080/10498850.2012.701710
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of antioxidant coating of chitosan (Ch) enriched with cinnamon oil (Ch+C) upon the storage stability and the quality of rainbow trout fillet and its associated storage deterioration were investigated. Fresh rainbow fillets were coated using a solution of Ch (2%, w/v) and Ch+C (2%, w/v Ch + 1.5%, v/v C). The control (uncoated) and the coated fish samples were analyzed periodically for fatty acid composition, chemical: peroxide value (PV), thiobarbituric acid value (TBA), free fatty acid (FFA), and sensory characteristics. Chitosan coating enhanced the storage quality of the rainbow trout fillet as compared to an uncoated sample. Chitosan coating enriched with cinnamon oil afforded better protection than chitosan coating for lipid oxidation within rainbow trout flesh.
引用
收藏
页码：146 / 154
页数：9
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