Impact of glazing based on chitosan-gelatin incorporated with Persian lime (Citrus latifolia) peel essential oil on quality of rainbow trout fillets stored at superchilled condition

Sarmast, Elham; Fallah, Aziz A.; Dehkordi, Saied Habibian; Rafieian-Kopaei, Mahmoud

doi:10.1016/j.ijbiomac.2019.06.087

Cited by 56 publications

(27 citation statements)

References 46 publications

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“…Other works also demonstrated that gelatin coating significantly reduced the growth of spoilage microorganisms as compared to the control ( [8,65,67]. The effect of edible gelatin coating may be due to its barrier role against oxygen diffusion and thus reduction of the proliferation of the numerous aerobic bacteria (i.e., Pseudomonas) present on fish by forming a protein bio-film around the fillets [8].…”

Section: Microbiological Stability Of Coated Salmon Filletsmentioning

confidence: 95%

“…Møretrø et al [63] reported that industrially processed salmon fillets had initial bacterial levels in the range 1.4-2.9 log CFU/g 1-2 days after production and reached 3.3-5.9 log CFU/g after 10 days in ice storage (<1 • C). On the other hand, an ice-glazing based on chitosan-gelatin incorporated with lime peel essential oil extended more than 50% the time to reach counts of 10 6 CFU/g on rainbow trout fillets under superchilled storage (−1.4 • C for 30 days) compared to the untreated control [65]. The lower storage temperatures used in these works (<1 • C and −1.4 • C, respectively) may account for the differences on the observed final counts of this manuscript (2.0 ± 0.5 • C).…”

Section: Microbiological Stability Of Coated Salmon Filletsmentioning

confidence: 98%

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Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

et al. 2019

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The aim of this study was to develop and characterize a sprayable edible coating using salmon gelatin (SG) and its stabilization by photopolymerization using riboflavin (Rf). Suspensions of SG with Rf at pH values of 5.0 and 8.5 were exposed for 2 min to visible light (VL) and ultraviolet (UV) light and further characterized to determine structural changes of the different gelatin formulations. Rheology analysis showed that at pH 5, the loss modulus (G’’) was higher that the storage modulus (G’) for crosslinked samples (VL and UV light). However, at pH 8.5 G’ values increased over G’’, showing a strong crosslinking effect. Interestingly both moduli did not intersect at any point and their maximum values did not change upon cooling with respect to the gelatin suspension without light exposure, demonstrating that triple helix formation was not affected by the reaction. In fact, neither the gelation temperature nor the enthalpy values were significantly affected. Viscosity measurements confirmed the hydrogel formation using VL, showing higher viscosity values after exposure at increasing temperatures. Transmittance (T%) measurements showed an increase in T% in the suspensions after VL exposure, with only a 10% decrease compared to SG without riboflavin. For validation, the coating was sprayed in fresh salmon fillets, showing a 37% delay in spoilage and reduced weight loss. Therefore, photopolymerization of low viscosity gelatins would allow to manage viscoelasticity of the biomaterial stabilizing it as coating and preventing the deterioration of salmon fillets.

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Section: Microbiological Stability Of Coated Salmon Filletsmentioning

confidence: 95%

Section: Microbiological Stability Of Coated Salmon Filletsmentioning

confidence: 98%

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

et al. 2019

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“…The chemical composition of SBEO was analyzed by an Agilent 7890 A gas chromatograph equipped with a HP-5MS 5% phenylmethylsiloxane capillary column (30 m length × 0.25 mm i.d., 0.25µm film thickness) and an Agilent 5957 C mass selective detector (Agilent Technologies, CA, USA) according to the method described elsewhere (Sarmast et al, 2019). The column temperature was 50°C for 5 min and raised to 250°C at a rate of 3°C/min.…”

Section: Analysis Of Canola Oil and Sbeomentioning

confidence: 99%

“…At day 16, TVN content of CONE + 2% SBEO group was significantly lower (p ≤ .05) than the other groups (Table3). The TVN is related to degradation of proteins and non-protein nitrogenous components by proteolytic enzymes mostly produced by microorganisms and formation of various volatile amines as well as ammonia(Dini et al, 2020;Sarmast et al, 2019). Due to theirF I G U R E 1…”

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confidence: 99%

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Pirastehfard

Fallah

Dehkordi

2021

J. Food Process. Preserv.

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Chicken meat has high nutritive value and widely consumed over the world. It contains high-quality proteins, some minerals and vitamins, polyunsaturated fatty acids, and several bioactive compounds, which are beneficial for human health (Barbut, 2002;Karakök et al., 2010). However, the shelf life of fresh chicken is limited as a result of its susceptibility to spoilage (Barbut, 2002). Therefore, efficient storage technologies are needed to improve its shelf life in fresh state without unfavorable impacts on the organoleptic specifications of the product.Nowadays, nanotechnology-based methods are used in food industry to solve the food-associated problems. The used nanoparticles not only make changes in color, taste, or texture but also increase the shelf-life of the foodstuffs (Huang et al., 2010;Moraru et al., 2003). Among the nanoparticles, nanoemulsions are oil-in-water emulsions with average droplet size of less than 500 nm and stabilized by a suitable surfactant (Lovelyn & Attama, 2011). The substances applied to make nanoemulsions, including oil and surfactants, should preferably be approved for human consumption and regarded as "Generally Recognized as Safe" (Lovelyn & Attama, 2011;McClements, 2020).Comparing to conventional emulsions, nanoemulsions have some advantages such as better optical clarification, high resistance to particle aggregation and gravitative separation, and improved bioaccessibility of encapsulated materials; these specifications make nanoemulsions appropriate for food applications (de Oca-Ávalos et al., 2017).

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“…Lemon extracts (aqueous) have also been tested for the preservation of fish products and proved to have synergistic effects with other extracts (grapeseed and thymol) for the extension of the shelf life of fish hamburgers (reduced microbial counts and delay on sensory decay) [ 32 ]. Essential oil of lime ( Citrus latifolia ) included in a chitosan–gelatin coating was applied to rainbow trout fillets further stored at superchilled conditions [ 33 ]. As a result, the microbial quality of the fillets was enhanced (delayed growth of total mesophilic and psychrotrophic bacteria, enterobacteria, and lactic acid bacteria).…”

Section: Discussionmentioning

confidence: 99%

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Kunová

Sendra

Haščík

et al. 2021

Animals

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The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in C. camphora and α-limonene in C. limon. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% C. camphora EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were Hafnia alvei, Serratia fonticola, Serratia proteamaculans, Pantoea agglomerans, and Yersinia ruckeri. Lactobacillus sakei, Staphylococcus hominis, and Carnobacterium maltaromaticum were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, C. camphora EO at a concentration of 1% showed the highest antimicrobial activity.

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Impact of glazing based on chitosan-gelatin incorporated with Persian lime (Citrus latifolia) peel essential oil on quality of rainbow trout fillets stored at superchilled condition

Cited by 56 publications

References 46 publications

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

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