The effects of poneh essential oil (free and nonoliposomes forms) on chemical, biological and sensory characteristics of minced silver carp fish at 4 ° C

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Pouryousef Neda; Ahmady Mohammad; SHARIATIFAR NABI; Jafarian Sara; SHAHIDI SEYED AHMAD

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Paper Information

Journal: IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT Year:2022 | Volume:14 | Issue:4 Page(s): 563-576

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Title

The effects of poneh essential oil (free and nonoliposomes forms) on chemical, biological and sensory characteristics of minced silver carp fish at 4 ° C

Author(s)

Keywords

Essential oil

Poneh

Silver carp

Nanoliposomes

Fish quality

Abstract

Background and Objective: Nowadays, the application of procedures to minimize oxidative and microbial spoilage in marine products is economically and hygienically important. This study was performed to determine the effect of free and nanoliposome forms of Poneh (Mentha pulegium L. ) Essential oil to increase the shelf life and improve the sensory characteristics of Silver carp minced fish (Hypophthalmichthys molitrix) during storage time. Materials and Methods: In this study, the antibacterial properties of 1 and 2% Essential oil and Nanoliposomes form on the microbial population of minced Silver carp fish inoculated with Bacillus cereus and Escherichia coli were measured. Also, chemical tests (DPPH (2, 2-Diphenyl-1-picrylhydrazyl assay, measurement of iodine peroxide (PV), pH, total volatile nitrogen (TVB-N) and thiobarbituric acid (TBARs)) and sensory properties of minced Silver carp were evaluated during 12 days of refrigerated storage. Results: The results showed that the addition of Poneh Essential oil (free and Nanoliposomes) according to the microbial results and the results of chemical experiments can effectively prevent microbial growth and chemical spoilage (p<0. 05). Treatment containing 2% nano Essential oil of Poneh showed the greatest effect on the chemical, microbial and sensory properties of minced fish during the experimental period in comparison with control treatments, 1% Poneh Nanoliposomes Essential oil and 2 and 1% free Essential oils. Conclusion: Therefore, the Nanoliposomes form of 2% Poneh Essential oil can be used as a suitable additive to increase the shelf life of Silver carp fish in the fish industry.

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APA: Copy

Pouryousef, Neda, Ahmady, Mohammad, SHARIATIFAR, NABI, Jafarian, Sara, & SHAHIDI, SEYED AHMAD. (2022). The effects of poneh essential oil (free and nonoliposomes forms) on chemical, biological and sensory characteristics of minced silver carp fish at 4 ° C. IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT, 14(4 ), 563-576. SID. https://sid.ir/paper/964883/en

Vancouver: Copy

Pouryousef Neda, Ahmady Mohammad, SHARIATIFAR NABI, Jafarian Sara, SHAHIDI SEYED AHMAD. The effects of poneh essential oil (free and nonoliposomes forms) on chemical, biological and sensory characteristics of minced silver carp fish at 4 ° C. IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT[Internet]. 2022;14(4 ):563-576. Available from: https://sid.ir/paper/964883/en

IEEE: Copy

Neda Pouryousef, Mohammad Ahmady, NABI SHARIATIFAR, Sara Jafarian, and SEYED AHMAD SHAHIDI, “The effects of poneh essential oil (free and nonoliposomes forms) on chemical, biological and sensory characteristics of minced silver carp fish at 4 ° C,” IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT, vol. 14, no. 4 , pp. 563–576, 2022, [Online]. Available: https://sid.ir/paper/964883/en

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