Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL. ) essential oil on shelf life of (Oncorhynchus mykiss)

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.

Golabian E.; ROOMIANI L.

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

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:4 Page(s): 113-128

Download Full-Text

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

Persian Verion

View:

317

Download:

Cites:

Information Journal Paper

Title

Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL. ) essential oil on shelf life of (Oncorhynchus mykiss)

Author(s)

Golabian E. | ROOMIANI L. | Issue Writer Certificate

Keywords

Citrus leaf essential oilQ1

shelf lifeQ2

Oncorhynchus mykissQ2

Abstract

This study investigated the antimicrobial and antioxidant properties of Citrus aurantium L. essential oil on increasing the shelf life of rainbow trout fillet (Oncorhynchus mykiss) at 0 ° C. Sampling of trout fillets with 0, 0. 4, 0. 8 and 1. 2% of orange essential oil on days 0, 3, 6, 9, 12 and 15, and antioxidant properties, chemical tests (TVN, TBA), PV, FFA, pH) and microbial were investigated. In evaluating the antioxidant property, the concentration of orange (mg/ ml) was 67. 6 and 32. 71 mg/ml for BHT. The results showed that the pH in the fillet increased from zero to fifteenth day. The volatile nitrogen volumes (except for treatment 2 and 3 on days 6 and 9), free fatty acids and thiobarbituric acid, were significantly different between treatments at different days (P <0. 05). The highest and lowest levels of peroxide value were observed in the control treatment at 12. 16 ± 0. 014 (mg/ kg body weight) on day 12 and treatment at day zero was 0. 862 ± 0. 006 (mg/ kg) Fat) was obtained. The total bacterial count in the fillet in the control treatment was higher than the standard level from the 9th to the 15th day and exceeded the limit in treatment 1on the fifteenth day but in other treatments it did not exceed the permitted limit until the fifteenth day (7 log cfu/ g). According to the results, the best shelf-life of rainbow trout fillets was influenced by 1. 2% of essential oil of orange leaves on day 9.

Cites

No record.

References

No record.

Cite

APA: Copy

Golabian, E., & ROOMIANI, L.. (2018). Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL. ) essential oil on shelf life of (Oncorhynchus mykiss). JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(4 ), 113-128. SID. https://sid.ir/paper/372767/en

Vancouver: Copy

Golabian E., ROOMIANI L.. Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL. ) essential oil on shelf life of (Oncorhynchus mykiss). JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(4 ):113-128. Available from: https://sid.ir/paper/372767/en

IEEE: Copy

E. Golabian, and L. ROOMIANI, “Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL. ) essential oil on shelf life of (Oncorhynchus mykiss),” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 4 , pp. 113–128, 2018, [Online]. Available: https://sid.ir/paper/372767/en

Related Journal Papers