Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C

Abstract

Effect of sodium alginate coating enriched with horsemint essential oil (HEO) on the quality of bighead carp (Aristichthys nobilis) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate (SA) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), and microbial counts were investigated. SA coating enriched with the essential oil could reduce the spoilage of the fillets and extend their shelf-life. Samples treated with SA-containing HEO showed significantly (P < 0.05) lower TVB-N content and lipid oxidation, as reflected by lower PV, FFA and TBA values during the storage period compared with the SA and control. The treatment also reduced the degree of microbial deterioration of the fillets (about 1.5 log10 CFU/g) more efficiently than the SA.

Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets

“…In general, after 10 days of storage at 4 °C, SA, TP, and SA‐TP treatment inhibited TBARS increase, with SA‐TP providing the greatest level of inhibition. These results are similar to previous studies, in which lipid oxidation was delayed by SA (Heydari et al., ) or TP (Yi et al., ) treatment, due to their antioxidant properties.…”

“…() and Heydari et al. () for refrigerated northern snakehead and bighead carp, respectively, coated with sodium alginate.…”

Activating sodium alginate‐based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4 ± 1 °C)

“…Acting as a barrier against oxygen transfer, other researchers believe that coating leads to inhibiting the growth of the aerobic bacteria (Song et al, ). These findings are consistent with Lu et al (), Song et al () and Heydari et al () for refrigerated northern snakehead, bream and big head carp, respectively, coated with sodium alginate. Alvarez, Ponce, and Moreira () reported anti‐psychrotrophic bacterial activity of RE in chitosan‐coated fresh cut broccoli 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

“…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.…”

“…Alginate solution was prepared by dissolving 30 g of sodium alginate powder in 2 L distilled water to obtain a 1.5 % w/v alginate solution using a magnetic stirring plate at 70°C and 1200 rpm for 30 min, then cooled to room temperature (Heydari et al 2015).…”