Effects of corn starch edible coating and black pepper essential oil (Piper nigrum) on the shelf life of vacuum packaged silver carp fillet

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Kyani Haftlang N.; ROOMIANI L.; TADAYONI M.

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

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Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:8 | Issue:2 (30) Page(s): 13-27

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Title

Effects of corn starch edible coating and black pepper essential oil (Piper nigrum) on the shelf life of vacuum packaged silver carp fillet

Author(s)

Kyani Haftlang N. | ROOMIANI L. | TADAYONI M. | Issue Writer Certificate

Keywords

Corn starchQ1

Black pepperQ1

essential oilQ1

Vacuum packagingQ1

Silver carpQ3

Abstract

This research has been carried out in order to study the effect of the Corn starch and the Black pepper essential oil edible film on the shelf life of the Silver carp fillet under the Vacuum packaging in the refrigerator temperature. All the treatments (control: without the coating and essential oil, treatment 1: 0. 1 % essential oil, treatment 2: 0. 5% essential oil and treatment 3: 1% essential oil) were prepared each in three replicates with a starch cover to achieve the best effective rate of the edible film and essence. The chemical (FFA, TVB-N, PV, pH, TBA) and microbial factors (TVC, PTC) were estimated between 0, 3, 6, 9, 12 and 15 days. In all treatments, the level of peroxide value (PV) did not exceed the acceptance limit (10 meq/kg). In addition, the level of volatile nitrogenous bases in all control, 0. 1 and 0. 5% essential oil treatments did not exceed the permissible limit from day 9 until the end of the maintenance day. The rate of mesophilic bacteria showed that the changes in pH and free fatty acid were increased in all the treatments during the storage. The least changes of Thiobarbituric acid (TBA) was seen in 1% Black pepper essential treatment which had a significant difference with other treatments showed a statistically significant difference during the shelf life (p<0. 05). The count of the psychrophilic bacteria (PTC) in all treatments, control, 0. 1, 0. 5 and 1% essential respectively 7. 11, 7. 54, 7. 78, 7. 98 logs CFU/ g were exceeded the permissible limit of 7 logs CFU/g in day 12. In general, the results showed that using an edible film of the Corn starch with the Black pepper essential oil concentration of 0. 01% keeps the initial quality and increases the shelf life of the Silver carp fillets for 9 days.

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APA: Copy

Kyani Haftlang, N., ROOMIANI, L., & TADAYONI, M.. (2018). Effects of corn starch edible coating and black pepper essential oil (Piper nigrum) on the shelf life of vacuum packaged silver carp fillet. JOURNAL OF FOOD HYGIENE, 8(2 (30) ), 13-27. SID. https://sid.ir/paper/222988/en

Vancouver: Copy

Kyani Haftlang N., ROOMIANI L., TADAYONI M.. Effects of corn starch edible coating and black pepper essential oil (Piper nigrum) on the shelf life of vacuum packaged silver carp fillet. JOURNAL OF FOOD HYGIENE[Internet]. 2018;8(2 (30) ):13-27. Available from: https://sid.ir/paper/222988/en

IEEE: Copy

N. Kyani Haftlang, L. ROOMIANI, and M. TADAYONI, “Effects of corn starch edible coating and black pepper essential oil (Piper nigrum) on the shelf life of vacuum packaged silver carp fillet,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 2 (30) , pp. 13–27, 2018, [Online]. Available: https://sid.ir/paper/222988/en

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