Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage

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Hazavehei ha Y.; Mahasti Shotorbani P.; KHOSHKHOO ZH.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:89 Page(s): 125-137

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Title

Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage

Author(s)

Hazavehei ha Y. | Mahasti Shotorbani P. | KHOSHKHOO ZH. | Issue Writer Certificate

Keywords

Edible gelatin coatingQ1

Dunaliella salina alga essential oilQ1

Rainbow trout fish burgerQ1

Shelf lifeQ2

Abstract

Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the Shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of ediblegelatin coating containing Dunaliella salina alga essential oil on physiochemical, microbial and sensory characteristics of Rainbow trout fish burger during14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0. 3, 0. 6, 0. 9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0. 05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the Shelf life of Rainbow trout fish burger during refrigerated storage. . resulted in significant Shelf life gelatin coating Dunaliealla salina alge essential oil 0. 9% as compared to control sample (p<0. 05).

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APA: Copy

Hazavehei ha, Y., Mahasti Shotorbani, P., & KHOSHKHOO, ZH.. (2019). Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(89 ), 125-137. SID. https://sid.ir/paper/72279/en

Vancouver: Copy

Hazavehei ha Y., Mahasti Shotorbani P., KHOSHKHOO ZH.. Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(89 ):125-137. Available from: https://sid.ir/paper/72279/en

IEEE: Copy

Y. Hazavehei ha, P. Mahasti Shotorbani, and ZH. KHOSHKHOO, “Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 89 , pp. 125–137, 2019, [Online]. Available: https://sid.ir/paper/72279/en

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