Effects of chitosan with vegetable oil on shelf life of brown trout (Salmo trutta fario) fillets fed on prebiotics

Abstract

In this research, effects of chitosan coating of brown trout (Salmo trutta fario) fillets containing inulin were determined. Chitosan enriched by vegetable oils (0% Chitosan‐control, 2% acetic acid +Chitosan, 2% sage oil+Chitosan, and 2% mint oil+Chitosan) on shelf life was investigated. In the experiment, fish fillets from the control and the experimental groups were subjected to chemical and microbiological analyses at 0, 3, 6, 9, and 12 days of cold storage at 4 ± 1°C. Coating with chitosan enriched with different vegetable oils caused statistically significant effects on microbiological (total aerobic mesophilic, psychrotrophic, lactic acid, Enterobacteriaceae, and Pseudomonas) and chemical parameters (total volatile base–nitrogen and pH) (p < .05), but not on thiobarbituric acid reactive substance values (p > .05). Considering all of the data determined from the present study, it was found that fish fillets coated with chitosan enriched with mint oil gave the best results with respect to shelf life. Practical Application To use chitosan as coating material in fish processing. To enrich chitosan with vegetable oils for longer shelf life of fillets of brown trout fed on prebiotic, inulin. To report use of mint oil with chitosan as coating substance for the best results in storage of aquatic products.

The effect of chitosan coatings enriched with garlic extract and coriander essential oil on the shelf life of rainbow trout (Oncorhynchus mykiss) fillet stored at 4 °C

“…These results are in agreement with other studies which report PTC reduction with the addition of plant extracts or EOs in fish (Vieira et al, 2019;Rezaeifar et al, 2020). Similarly, it was reported that chitosan coatings combined with thyme EO (Chamanara et al, 2013), sage and mint oils (Yumuk et al, 2019), and propolis extract (Ebadi et al, 2019), could reduce TVC and PTC values on the surface of fish fillets. Also, Raeisi et al (2020) reported that among three EO (peppermint, tarragon and thyme) combined with chitosan coating, on day 12, the best results were obtained in trout fillet coated with chitosan and thyme EO which led to a reduction of 2.2 log CFU/g compared to control and the others EO led to a reduction of 1 to 1.77 log CFU/g.…”

“…These results are in agreement with other studies which report PTC reduction with the addition of plant extracts or EOs in fish (Vieira et al ., 2019; Rezaeifar et al ., 2020). Similarly, it was reported that chitosan coatings combined with thyme EO (Chamanara et al ., 2013), sage and mint oils (Yumuk et al ., 2019), and propolis extract (Ebadi et al ., 2019), could reduce TVC and PTC values on the surface of fish fillets. Also, Raeisi et al .…”

Effect of coating with chitosan enriched with different borates on the shelf life of fish fillet

“…But it is a potential protective additive with proven antimicrobial activity against foodborne bacteria, molds, and fungi. It is thought that having polycationic properties plays a role in its antimicrobial effect 5,6 . The fact that it is biodegradable and biopermeable and does not have a negative effect on health makes Ch a special product 1 .…”

“…At the same time, Ch is also used in cases such as increasing the natural flavor and emulsifying effect, stabilizing the color, and in deacidification. In recent years, edible‐coating‐based studies have been increasing on the development of the protective effect and shelf life of Ch, its ability to integrate with different preservation techniques and preservatives 5,7‐9 …”

“…Chitin is a polysaccharide hydrocolloid and is mostly found in the cell walls of some bacteria and fungi and in the shells of arthropods, such as crab, shrimp, and lobster. It is known as the second important biopolymer after cellulose, consisting of N ‐acetyl‐ d ‐glucosamine residues with β ‐1,4‐glycosidic bonds in its structure 5 . On the other hand, Ch is obtained from chitin as a deacetylation product, and its antimicrobial action mechanisms are not yet known.…”