Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

Ojagh, Seýed Mahdi; Rezaei, Masoud; Razavi, Seyed Hadi; Hosseini, Seyed Mohammad Hashem

doi:10.1016/j.foodchem.2009.10.006

Cited by 742 publications

(672 citation statements)

References 24 publications

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“…Similar results were also reported by different researchers (Fan et al, 2009;Gómez-Estaca et al, 2010;Ojagh et al, 2010;Alak et al, 2010;Li et al, 2013).…”

Section: Assesment Of Physicochemical Analysissupporting

confidence: 91%

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.Keywords: sea bream; chitosan; film coating; shelf life. Practical Application:The effect on quality properties of coating with chitosan film of fish fillets.

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“…Similar results were also reported by different researchers (Fan et al, 2009;Gómez-Estaca et al, 2010;Ojagh et al, 2010;Alak et al, 2010;Li et al, 2013).…”

Section: Assesment Of Physicochemical Analysissupporting

confidence: 91%

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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“…[32] The use of antioxidants was very effective in reducing lipid oxidation in fish fillets because of its phenolic compounds which act as inhibitors for radical reactions on autoxidation. [33] Ojagh et al [34] reported that the PVs increased in all treatments, but this increase was lower in the samples treated with chitosan and cinnamon due to their antioxidant activity. PV increased during the ninth day of storage.…”

Section: Total Phenolic Content Of Grape Pomace Extractmentioning

confidence: 96%

Antioxidant Effects of Grape Pomace on the Quality of Silver Carp(Hypophthalmichthys molitrix)Fillets During Refrigerated Storage

Hasani

Alizadeh

2014

International Journal of Food Properties

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This study aimed to determine the phenolic content and antioxidant effect of grape pomace extract on silver carp fillets during refrigerated storage. Total phenolic content of grape pomace extract was quantified by colorimetric methods. Silver carp samples were treated with 0, 2, and 4% of grape pomace extract (g extract/100 g flesh) and stored 15 days in a refrigerator (4 • C). Changes in pH, peroxide value, thiobarbituric acid, and heme iron at 0, 3, 6, 9, 12, and 15 days of storage were investigated. Results showed that the values of pH, peroxide value, and thiobarbituric acid increased and iron levels decreased in all treatments during storage (p < 0.05). The phenolic contents were generally much more influenced by the quality parameters treated compared to the control. The addition of grape pomace extract delayed lipid oxidation in silver carp fillet considerably during refrigerated storage. These results suggested that grape pomace extract has the potential to be used as a natural antioxidant.

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“…Chitosan [β-(1,4)-2-amino-2-deoxy-d-glucopyranose], which is mainly made from crustacean shells, is a well-known film-forming biopolymer with strong anti-bacterial and anti-oxidative activities (Kim & Thomas 2007;Aider 2010). It has been widely applied to fish products (Fan et al 2009;Ojagh et al 2010;Siripatrawan & Noipha 2012). The developments of hydrophilic edible coatings incorporating natural preservatives with antibacterial and antioxidant activities that prolong the shelf life of food products are valuable (Krkić et al 2013;Li et al 2013a;Rubilar et al 2013).…”

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confidence: 99%

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

Fan¹,

Zhang²,

Pan³

et al. 2013

Czech J. Food Sci.

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Wenjiao F., Yongkui Z., Pan D., Yuwen Y. (2013): Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage. Czech J. Food Sci., 31: 451-456.The effect of chitosan coating containing antioxidant of bamboo leaves (AOB) on the shelf life extension of silver carp (Hypophthalmicthys molitrix) was evaluated at refrigerated temperature (4 ± 1°C). Microbiological changes (total viable count -TVC), physicochemical changes (water loss, pH, total volatile nitrogen -TVB-N, trimethylamine -TMA-N, and 2-thiobarbituric acid -TBA), and sensory changes were determined during chilled storage. The results indicated that the coating treatments could effectively retard the water loss, inhibit the growth of total viable counts, reduce chemical spoilage, which reflected itself in TVB-N, pH, TMA-N, and TBA, and increase the overall sensory quality of silver carp in comparison with the control sample. The study suggests that chitosan coating containing AOB can be a promising candidate for extending the shelf life of silver carp during chilled storage.

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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

Cited by 742 publications

References 24 publications

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Antioxidant Effects of Grape Pomace on the Quality of Silver Carp(Hypophthalmichthys molitrix)Fillets During Refrigerated Storage

Effects of chitosan coating containing antioxidant of bamboo leaves on qualitative properties and shelf life of silver carp during chilled storage

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