Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

Abstract

Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.

Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage

“…On the 7th day (Table 3), MBC was remarkably decreased than MAL by about 2.1, and 2.0, log CFU/g, respectively for fish samples enclosed in S-AgNP/Ult.PVA and S-AgNP/Pho.PVA preserved at 4 °C while those of the control group (5.83 ± 0.05) showed no significant difference (P>0.05) compared to the MAL at the same conditions. The MBC reached 5.33 log CFU/g after 9d (Maghami et al, 2019) while the Huso huso fillets wrapped with chitosan-NPs activated with fennel essential oil (EO) relatively in agreement to this study showed the MBC was 3.86 ± 0.05 and 7.75 ± 0.02 log CFU/g in fish coated with S-AgNP/Ult.PVA with no significant difference (p>0.05) compared to those of S-AgNP/Pho.PVA on 7th and 14th day, respectively indicating that the MBC might be less than MAL (6 log CFU/g) and prolonged the shelf life up to 9th day, which was not analyzed in this study. Based on our previous study (Barani et al, 2018), LDPE/TiO2/Ag NPs could postpone the growth of mesophilic bacteria (6 log CFU/g) up to 14th day while its control reached this value on 6th day.…”

Antibacterial Effects of Some Common Spices against the Growth of Staphylococcus aureus Under Laboratory Conditions

“…22 Similarly, it was concluded that F. vulgare is an effective antibacterial agent against different bacteria in the form of aqueous extract. 23 antimicrobial properties are associated with bacterial susceptibility.…”

Innovative Seafood Preservation Technologies: Recent Developments

“…Hasani et al [ 72 ] reported that pomace extract significantly delayed psychrotrophic bacterial growth as well as TVC and TVB-N of refrigerated silver carp. Maghami et al [ 73 ] investigated the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oil (FEO) in combination with MAP on microbial, chemical and sensorial properties of Huso huso fish fillets during refrigerated storage. Results showed that coating fish fillets with CNPs and FEO significantly reduced the PV, TVB-N and TBA values compared to the control samples.…”