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

video

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

sound

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

Persian Version

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

View:

210
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

141
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

1

Information Journal Paper

Title

Effect of packaging with nano-composite clay/LDPE film on the quality of rainbow trout (Oncorhynchus mykiss) fillet at refrigerated storage

Pages

  698-714

Keywords

Low density polyethylene (LDPE) 

Abstract

 In recent years, application of nanotechnology in the food packaging industry has become more widespread and is progressively being commercialized. Adding nanomaterials improves polymers` barrier properties for gases such as O2 and Co2, and increases UV rays barrier, mechanical strength, stiffness, stability, and heat resistance of the base polymer. In this study, low density polyethylene film (LDPE) with 5 wt % nanoparticles of clay was used as the experimental treatment and low density polyethylene film as control treatment. These films were used for packaging of Rainbow trout fillets and keeping them in the refrigerator. Then to investigate the quality of packed fillets, samples were taken in days 0, 5, 10, 15, 20 and 25, and were evaluated using chemical (pH, PV, TBA, TVB-N), microbial (TVC, PTC, LAB, EBC and H2S producing bacteria) and sensory tests. Based on the results, significant differences (p<0. 05) were observed between control and experimental treatments in different days. The sensory attributes of Rainbow trout fillets correlated well with the microbiological analyses (r=0. 91). With regards to sensory scores and the microbiological analysis, the shelf-life of Rainbow trout fillets has been determined in the control and experimental treatments, 13 to 15 and 18 to 20 days, respectively.

Cites

References

  • No record.

    • Cite

    APA: Copy

    KHANIPOUR, A., BAHMANI, Z., OROMIEHIE, A., & MOTALEBI, A.. (2020). Effect of packaging with nano-composite clay/LDPE film on the quality of rainbow trout (Oncorhynchus mykiss) fillet at refrigerated storage. IRANIAN JOURNAL OF FISHERIES SCIENCES, 19(2), 698-714. SID. https://sid.ir/paper/743615/en

    Vancouver: Copy

    KHANIPOUR A., BAHMANI Z., OROMIEHIE A., MOTALEBI A.. Effect of packaging with nano-composite clay/LDPE film on the quality of rainbow trout (Oncorhynchus mykiss) fillet at refrigerated storage. IRANIAN JOURNAL OF FISHERIES SCIENCES[Internet]. 2020;19(2):698-714. Available from: https://sid.ir/paper/743615/en

    IEEE: Copy

    A. KHANIPOUR, Z. BAHMANI, A. OROMIEHIE, and A. MOTALEBI, “Effect of packaging with nano-composite clay/LDPE film on the quality of rainbow trout (Oncorhynchus mykiss) fillet at refrigerated storage,” IRANIAN JOURNAL OF FISHERIES SCIENCES, vol. 19, no. 2, pp. 698–714, 2020, [Online]. Available: https://sid.ir/paper/743615/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button