COMPARATIVE EVALUATION OF THE EFFECT OF GELATIN COATING ENRICHED WITH PURE AND NANOLIPOSOME OREGANO ESSENTIAL OIL ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE (4±2OC)

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OJAGH S.M.; KAZEMI M.; MIRSADEGHI S.H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:71 Page(s): 59-71

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Title

COMPARATIVE EVALUATION OF THE EFFECT OF GELATIN COATING ENRICHED WITH PURE AND NANOLIPOSOME OREGANO ESSENTIAL OIL ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE (4±2OC)

Author(s)

OJAGH S.M. | KAZEMI M. | MIRSADEGHI S.H. | Issue Writer Certificate

Keywords

GELATINQ2

ESSENTIAL OILQ1

NANOLIPOSOMEQ1

STORAGEQ2

RAINBOW TROUTQ2

Abstract

The effects of GELATIN derived from Common carp scales enriched with pure and NANOLIPOSOME Oregano ESSENTIAL OIL (OEO) (2% oil) as a preservative coating on shelf life extension of RAINBOW TROUT (Oncorhynchus mykiss) fillets during refrigerated STORAGE (4oC) were evaluated over a period of 16 days. The control and coated fillet samples with pure GELATIN and GELATIN contained OEO and OEO nanoliposoms were analyzed periodically for microbiological (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae) and chemical (TVB-N, pH) characteristics. Bacteria grew most quickly in trout fillets control, followed by those coated with GELATIN and the lowest counts were in coated samples with GELATIN contained OEO nanoliposoms (p<0.05). The TVB-N and pH increased with time of STORAGE. TVB-N and pH correlated well with the microbiological data that indicating TVB-N and pH may serve as a useful index for fillets spoilage. In generally, results shown that the GELATIN coatings contained OEO and OEO nanoliposoms, resulted in a significant shelf life extension of the trout fillets as compared to the control samples (p<0.05). Treatment contained OEO nanoliposoms especially in the early days, in all analyses was better than pure ESSENTIAL OIL. These results shown that nanoliposoms mainly until about a week after STORAGE, enhanced the effectiveness and sustainability antibacterial properties of ESSENTIAL OILs.

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APA: Copy

OJAGH, S.M., KAZEMI, M., & MIRSADEGHI, S.H.. (2018). COMPARATIVE EVALUATION OF THE EFFECT OF GELATIN COATING ENRICHED WITH PURE AND NANOLIPOSOME OREGANO ESSENTIAL OIL ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE (4±2^OC). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 59-71. SID. https://sid.ir/paper/72108/en

Vancouver: Copy

OJAGH S.M., KAZEMI M., MIRSADEGHI S.H.. COMPARATIVE EVALUATION OF THE EFFECT OF GELATIN COATING ENRICHED WITH PURE AND NANOLIPOSOME OREGANO ESSENTIAL OIL ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE (4±2^OC). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):59-71. Available from: https://sid.ir/paper/72108/en

IEEE: Copy

S.M. OJAGH, M. KAZEMI, and S.H. MIRSADEGHI, “COMPARATIVE EVALUATION OF THE EFFECT OF GELATIN COATING ENRICHED WITH PURE AND NANOLIPOSOME OREGANO ESSENTIAL OIL ON MICROBIAL QUALITY OF RAINBOW TROUT FILLET DURING COLD STORAGE (4±2^OC),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 59–71, 2018, [Online]. Available: https://sid.ir/paper/72108/en

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