Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

被引：676

作者：

Ojagh, Seyed Mahdi ^{[1
]}

Rezaei, Masoud ^{[1
]}

Razavi, Seyed Hadi ^{[2
]}

Hosseini, Seyed Mohamad Hashem ^{[2
]}

机构：

[1] Tarbiat Modares Univ, Dept Fisheries, Fac Marin Sci, Noor, Iran

[2] Univ Tehran, Dept Food Sci & Engn, Coll Agr, Tehran 14174, Iran

来源：

FOOD CHEMISTRY | 2010年 / 120卷 / 01期

关键词：

Chitosan coating; Cinnamon oil; Shelf life; Rainbow trout; SPOILAGE; FILLETS; CHITIN; MEAT;

D O I：

10.1016/j.foodchem.2009.10.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of a chitosan (Ch) coating enriched with cinnamon oil (Ch + C) on quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4 +/- 1 degrees C) were examined over a period of 16 days. A solution of Ch (2%, w/v) and Ch + C (2%, w/v Ch + 1.5%, v/v C) was used for the coating. The control and the coated fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count). chemical (TVB-N, PV, TBA), and sensory (raw and cooked fish) characteristics. The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage. (C) 2009 Published by Elsevier Ltd.

引用

页码：193 / 198

页数：6

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