Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 207-217 |
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1- Department of Seafood Technology and Processing, Faculty of Fisheries Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2- University of Agricultural Sciences and Natural Resources
3- Department of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar- Iran
2- University of Agricultural Sciences and Natural Resources
3- Department of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar- Iran
Abstract: (4445 Views)
In this study, effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on change in chemical deterioration index (peroxide value (PV), free fatty acids (FFA), thiobarbituric acid index (TBA) and total volatile basic nitrogen (TVB-N)) and sensory properties (Taste, appearance, color, odor and overall acceptability) during 6 months frozen storage (-18 ºC) was investigated. Silver carp fillets were immersed in the Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (5%) solutions and then packed and frozen. Experiments were carried out at months 0, 2, 4 and 6 of storage on frozen fillets. Comparing to control, lipid oxidation was significantly delayed in samples treated with Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic essential oil (P ≤0.05). According to the results, application of Persian gum-chitosan incorporated with Garlic essential oil gave the best antioxidative activities and sensory scores. Keywords: Persian gum, chitosan, Allium sativum, silver carp
Article Type: Original paper |
Subject:
Food quality control
Received: 2018/02/24 | Accepted: 2018/08/28 | Published: 2019/03/15
Received: 2018/02/24 | Accepted: 2018/08/28 | Published: 2019/03/15
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