Effect of myofibrillar protein in combination with Shirazi thyme (Zataria multiflora) essential oil on increasing the shelf life of Otolithes ruber

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FATHI MOGHADAM F.; ROOMIANI L.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2020 | Volume:6 | Issue:4 Page(s): 59-73

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Title

Effect of myofibrillar protein in combination with Shirazi thyme (Zataria multiflora) essential oil on increasing the shelf life of Otolithes ruber

Author(s)

FATHI MOGHADAM F. | ROOMIANI L. | Issue Writer Certificate

Keywords

Myofibrillar Protein FilmQ1

Zataria multifloraQ2

Shelf-lifeQ1

Otolithes ruberQ1

Abstract

In this study, effect of myofibrillar protein with the Shirazi thyme essential oil on the shelf life of fish fillets was investigated in three concentrations of 0. 5, 1 and 1. 5% in a period of 15 days at a refrigerated temperature. According to the analysis of the essential oil, the dominant components were Carvacrol (46. 82%), Thymol (18. 34%) and Linalool (12. 71%). There was no significant difference between the control group and the group treated with Myofibrillar Protein Film and the essential oil (P< 0. 05). During 15 days of storage, the parameters including TBA (Thiobarbituric Acid), PV (Peroxide), FFA (Free Fatty Acids), TVB-N (Total Volatile Nitrogen Bases) showed an increasing trend and while the parameters decreased by increasing the concentration of thyme essential oil (P <0. 05). Accordingly, the Myofibrillar Protein Film with 1. 5% essential oil of thyme with a significant difference compared with the control had the highest efficiency in increasing the shelf life of the fish fillet. Color index L * and a * did not change significantly during storage (P <0. 05). The b * index had a decreasing trend in all four treatments, but with increasing essential oil, the reduction of b * decreased Clear, dropped. According to the allowed range for the measured indices, the film treatments of myofibrillar protein had 1 and 1. 5% essential oil of thyme until the 9th day and the control treatment and the treatment of the Myofibrillar Protein Film 0. 5% Thyme essential oil until day 6 on the basis of this index was within the permitted range.

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APA: Copy

FATHI MOGHADAM, F., & ROOMIANI, L.. (2020). Effect of myofibrillar protein in combination with Shirazi thyme (Zataria multiflora) essential oil on increasing the shelf life of Otolithes ruber. JOURNAL OF FOOD MICROBIOLOGY, 6(4 ), 59-73. SID. https://sid.ir/paper/250751/en

Vancouver: Copy

FATHI MOGHADAM F., ROOMIANI L.. Effect of myofibrillar protein in combination with Shirazi thyme (Zataria multiflora) essential oil on increasing the shelf life of Otolithes ruber. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2020;6(4 ):59-73. Available from: https://sid.ir/paper/250751/en

IEEE: Copy

F. FATHI MOGHADAM, and L. ROOMIANI, “Effect of myofibrillar protein in combination with Shirazi thyme (Zataria multiflora) essential oil on increasing the shelf life of Otolithes ruber,” JOURNAL OF FOOD MICROBIOLOGY, vol. 6, no. 4 , pp. 59–73, 2020, [Online]. Available: https://sid.ir/paper/250751/en

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