Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

Raeisi, Mojtaba; Tajik, Hossein; Aliakbarlu, Javad; Mirhosseini, Seyed Hamed; Hosseini, Seyed Mohammad Hashem

doi:10.1016/j.lwt.2015.06.010

Cited by 149 publications

(113 citation statements)

References 54 publications

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“…It exceeded the limit by day 7 for control and by day 10 for C-A coated samples. Such difference may be related to the antibacterial effect of cellulose and alginate coating as reported by other researchers (Hamzeh and Rezaei 2012;Ariaii et al 2014;Raeisi et al 2014;Heydari et al 2015). Ariaii et al (2014) and Abdollahi et al (2014) reported that exceeded limit for TVB-N of silver carp fillet was at day of 8 during the refrigerator storage.…”

Section: Total Volatile Basic Nitrogen (Tvb-n)mentioning

confidence: 80%

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Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

2015

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The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1°C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/ carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4°C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.

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Section: Total Volatile Basic Nitrogen (Tvb-n)mentioning

confidence: 80%

“…Carboxyl methylcellulose coatings are clear, relatively water resistant and relatively unaffected by oils, greases and most nonpolar organic solvents (Guilbert 1986). CMC and alginate edible coating was used for preserving of seafood by the other researchers (Hamzeh and Rezaei 2012;Ariaii et al 2014;Raeisi et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

2015

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“…The addition of GPF had no negative effects on odor and the treatments did not present significant differences for this attribute. The addition of a red grape extract did not affect the odor of trout meat (Raeisi et al, ) or chicken (Selani et al, ). As well documented, the use of bioactive compounds in foods can affect the sensorial quality, depending on its concentration.…”

Section: Resultsmentioning

confidence: 98%

“…Higher amounts of GPF generally achieved lower scores for flavor and texture attributes. One of the main concerns regarding the use of agri‐food by‐products is the negative effects on the organoleptic properties of the applied foods (Raeisi, Tajik, Aliakbarlu, & Hamed, ). Some consumers reported that the characteristic fish flavor was masked in the darker samples containing GPF.…”

Section: Resultsmentioning

confidence: 99%

Effects of grape pomace flour on quality parameters of salmon burger

Cilli

Contini

Sinnecker

et al. 2019

J Food Process Preserv

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By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flour (GPF) were assessed on oxidative stability, physicochemical, and sensory characteristics of frozen salmon burgers. Two batches of burgers were formulated with 1% and 2% GPF. For comparison purposes, a negative control (0% GPF) and a burger added with 0.01% BHT were formulated. The incorporation of GPF into salmon burger altered the color and appearance, but did not affect the odor. TBARS was significantly inhibited by the incorporation of GPF, in which BHT showed the highest inhibitory effect. Additionally, the GPF showed no cytotoxicity in relation to mouse fibroblast cells. These results suggest that GPF is one potential inhibitor of secondary lipid oxidation compounds in salmon burgers, thus indicating that it can be applied in food applications to replace synthetic antioxidants. Practical applications By‐products from grape juice processing contain high levels of polyphenols and dietary fibers that are discarded without taking advantage of the bioactive. The use of grape pomace flour as a natural antioxidant for the development of new products represents an alternative for the fish industries to meet consumers’ expectations for healthier foods.

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“…The lowest PBC amount was obtained in samples coated with 1.5% T + 1.0% C, which means this treatment significantly ( P < 0.05) delays the increase in PBC relative to the fillets in the control and chitosan‐alone‐treated groups during storage. Psychrotrophic bacteria are the main Gram‐negative spoilage bacteria present in fresh fillets during chilling storage (Raeisi, Tajic, Aliakbarlu, Mirhosseini, & Hosseini, ). Our results demonstrate that chitosan and TBE + chitosan coatings can potentially inhibit the psychrotrophic bacteria spoilage of fillets during 0 °C chilling storage.…”

Section: Resultsmentioning

confidence: 99%

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

Yang

Zhou

Wang

et al. 2019

Journal of Food Science

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The preservation effects of tartary buckwheat extract (T) and chitosan (C) coatings on the physicochemical (pH value, thiobarbituric acid value, Peroxide value (PV), total volatile basic nitrogen (TVB‐N), K value, surface color and the texture profiles), bacteriological (total viable counts (TVC) and psychrotrophic bacteria counts (PBC)), and sensory characteristics of tilapia (Oreochromis niloticus) fillets storage at 0 °C for 18 days were evaluated. The fillets coated with 0.5% T + 1.0% C, 1.0% T + 1.0% C and 1.5% T + 1.0% C maintained better quality and had longer shelf life with respect to samples coated with chitosan alone and the control. Base on the limit values of TVB‐N, K value, TVC and sensory preference scores, the shelf life of control fillets was 6 days. By contrast, shelf life of 9 days for 0.5% T + 1.0% C‐coated fillets, 12 days for 1.0% T + 1.0% C treated‐fillets, and 15 days for 1.5% T + 1.0% C‐treated fillets were obtained. Therefore, TBE combined with chitosan coatings have the potential to extend the shelf life of tilapia fillets during storage at 0 °C. Practical Application This study provides basic theory regarding the application of TBE to fish preservation. The edible coating of TBE combined with chitosan has potential use in developing activity food preservation coating.

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Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

Cited by 149 publications

References 54 publications

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Effects of grape pomace flour on quality parameters of salmon burger

Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life

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