Volume 16, Issue 89 (2019)                   FSCT 2019, 16(89): 125-137 | Back to browse issues page

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hazavehei ha Y, Mahasti Shotorbani P, khoshkhoo Z. Effect of edible gelatin coating based on Dunaliella salina alge essential oil on physicochemical and microbial characteristics of rainbow trout fish burger during refrigerated storage. FSCT 2019; 16 (89) :125-137
URL: http://fsct.modares.ac.ir/article-7-25774-en.html
1- student
2- Associate Professor , fh.health95@gmail.com
3- Associate Professor
Abstract:   (5091 Views)
Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of edible g on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during 14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05).
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2018/10/3 | Accepted: 2019/05/25 | Published: 2019/07/15

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