EFFECT OF ANTIMICROBIAL COATING ON SHELF-LIFE EXTENSION OF RAINBOW TROUT (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.

OJAGH S.M.; REZAEI M.; RAZAVI S.H.; HOSSEINI S.M.H.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:9 | Issue:34 Page(s): 13-23

Download Full-Text

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

Persian Verion

View:

962

Download:

Cites:

Information Journal Paper

Title

EFFECT OF ANTIMICROBIAL COATING ON SHELF-LIFE EXTENSION OF RAINBOW TROUT (ONCORHYNCHUS MYKISS)

Author(s)

OJAGH S.M. | REZAEI M. | RAZAVI S.H. | HOSSEINI S.M.H. | Issue Writer Certificate

Keywords

CHITOSAN COATINGQ2

CINNAMON OILQ3

RAINBOW TROUT FILLETQ2

SHELF LIFEQ2

Abstract

The present study was conducted to evaluate the effect of antimicrobial coating on the shelf-life of trout fillet. Antimicrobial coatings were obtained by incorporating CINNAMON OIL in coating formulations prepared from chitosan. Coated fish were stored at refrigerated (4±1oC) and were periodically evaluated for Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae as well as total volatile basic-nitrogen (TVB-N) and pH. Sensory evaluations were performed for Texture, odor, color, overall acceptability. Results showed that CINNAMON OIL and CHITOSAN COATING had synergistic effects (P<0.05) in reducing the Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae. Chitosan coated enriched with cinnamon significantly (P<0.05) reduced chemical spoilage as reflected in TVB-N. Texture, odor, color, overall acceptability significantly (P<0.05) changed only for the control samples.

Cites

EFFECT OF NANO CHITOSAN CONTAIN ARTEMISIA SIEBERI AND SATUREJA HORTENSIS ESSENCES ISOLATED ON ASPERGILLUS SPECIES FROM FISH MEAL FACTORIES PRODUCING OF MAZANDARAN PROVINCE

References

No record.

Cite

APA: Copy

OJAGH, S.M., REZAEI, M., RAZAVI, S.H., & HOSSEINI, S.M.H.. (2012). EFFECT OF ANTIMICROBIAL COATING ON SHELF-LIFE EXTENSION OF RAINBOW TROUT (ONCORHYNCHUS MYKISS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(34), 13-23. SID. https://sid.ir/paper/71916/en

Vancouver: Copy

OJAGH S.M., REZAEI M., RAZAVI S.H., HOSSEINI S.M.H.. EFFECT OF ANTIMICROBIAL COATING ON SHELF-LIFE EXTENSION OF RAINBOW TROUT (ONCORHYNCHUS MYKISS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;9(34):13-23. Available from: https://sid.ir/paper/71916/en

IEEE: Copy

S.M. OJAGH, M. REZAEI, S.H. RAZAVI, and S.M.H. HOSSEINI, “EFFECT OF ANTIMICROBIAL COATING ON SHELF-LIFE EXTENSION OF RAINBOW TROUT (ONCORHYNCHUS MYKISS),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 34, pp. 13–23, 2012, [Online]. Available: https://sid.ir/paper/71916/en

Related Journal Papers