Effect of Edible Chitosan Coating Containing Cinnamon Essential Oil on the Shelf Life of Silver Carp Fish Finger during Refrigerated Storage

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Pilmal Maryam; ALIZADEH DOUGHIKOLLAEE EBRAHIM; YOUSEF ELAHI MOSTAFA

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Fisheries Year:2018 | Volume:71 | Issue:3 Page(s): 294-305

Download Full-Text

Persian Verion

View:

407

Download:

Cites:

Information Journal Paper

Title

Effect of Edible Chitosan Coating Containing Cinnamon Essential Oil on the Shelf Life of Silver Carp Fish Finger during Refrigerated Storage

Author(s)

Pilmal Maryam | ALIZADEH DOUGHIKOLLAEE EBRAHIM | YOUSEF ELAHI MOSTAFA | Issue Writer Certificate

Keywords

ChitosanQ1

Cinnamon essential oilQ1

Hypophthalmichthys molitrixQ1

Edible coatingQ1

Abstract

This study aimed to investigate the effect of edible Chitosan coating containing Cinnamomum verum essential oil onchemical and microbial properties of silver carp fish fingers during storage in refrigerator. Fish fingers were separately immersed in Chitosan coating (2%), Cinnamon essential oil (1. 5%) and Chitosan coating (2%) + Cinnamon essential oil (1. 5%) for 1 minute, then packed and stored in refrigerator (4° C). Chemical (pH, Peroxide value (PV), thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N)) and microbial parameters (total viable count (TVC) and psychrotrophic count (PTC)) were measured at 0, 3, 6, 9, 12, 15 and 18 days. The results showed that with increasing storage time the pH, PV, TBA and TVB-N values increase significantly (P<0. 05). The TVC and PTC counts of fish fingers increased significantly during refrigerated storage (P<0. 05). Chemical and microbial indicators of Chitosan coating (2%) + Cinnamon essential oil (1. 5%) treatment showed a little change in comparison with the other treatments during storage a significant difference with other treatments during storage (P<0. 05). According to the results, it can be concluded that the fish fingers coated with Chitosan coating (2%) + Cinnamon essential oil (1. 5%) have affected in compared to the other treatments and increased the shelf life of fish finger for 3 days.

Cites

No record.

References

No record.

Cite

APA: Copy

Pilmal, Maryam, ALIZADEH DOUGHIKOLLAEE, EBRAHIM, & YOUSEF ELAHI, MOSTAFA. (2018). Effect of Edible Chitosan Coating Containing Cinnamon Essential Oil on the Shelf Life of Silver Carp Fish Finger during Refrigerated Storage. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), 71(3 ), 294-305. SID. https://sid.ir/paper/162106/en

Vancouver: Copy

Pilmal Maryam, ALIZADEH DOUGHIKOLLAEE EBRAHIM, YOUSEF ELAHI MOSTAFA. Effect of Edible Chitosan Coating Containing Cinnamon Essential Oil on the Shelf Life of Silver Carp Fish Finger during Refrigerated Storage. JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES)[Internet]. 2018;71(3 ):294-305. Available from: https://sid.ir/paper/162106/en

IEEE: Copy

Maryam Pilmal, EBRAHIM ALIZADEH DOUGHIKOLLAEE, and MOSTAFA YOUSEF ELAHI, “Effect of Edible Chitosan Coating Containing Cinnamon Essential Oil on the Shelf Life of Silver Carp Fish Finger during Refrigerated Storage,” JOURNAL OF FISHERIES (IRANIAN JOURNAL OF NATURAL RESOURCES), vol. 71, no. 3 , pp. 294–305, 2018, [Online]. Available: https://sid.ir/paper/162106/en

Related Journal Papers