Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 129-140 | Back to browse issues page

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sayari M, Rabani M, Farahmandfar R, Esmailzadeh Kenari R, Mousavi nadushan R. The effect of basil seed gum coating containing black cumin seed essential oil (Bunium persicum) on the quality and shelf life of rainbow trout fillet during refrigerated storage (4 ±1 оC). FSCT 2021; 18 (118) :129-140
URL: http://fsct.modares.ac.ir/article-7-48995-en.html
1- Department of Fisheries, North Tehran Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran , Mhd_rabani@yahoo.com
3- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
Abstract:   (1638 Views)
In this study, the antioxidant and antimicrobial effect of nano coating of basil gum with black cumin essential oil (Bunium persicum) was investigated in order to increase the shelf life of rainbow trout fillets. For this purpose, black cumin essential oil was prepared using Clevenger device and the antioxidant activity of different concentrations of it (200, 400, 600, 800 and 1000 ppm) was investigated. According to the results, black cumin essential oil has high antioxidant properties, and as the concentration increased, antioxidant properties were increased too. The cumin essential oil was then nanocapsulated with a basil gum coating. The nano coating, along with the essential oil (according to the electron microscope image), had a spherical and uniform surface with a low porosity percentage. Then, in order to investigate the effect of nano-coating with essential oil on the shelf life of rainbow trout fillet during a 16-day refrigeration period, 4 treatments including control and nano-coating with different concentrations of black cumin essential oil (1, 1.5 and 2 %) produced and periodic chemical parameters (peroxide, thiobarbiotic acid and volatile nitrogen bases) and microbial (total bacterial and total psychrotrophic count) were studied. The results of chemical and microbial analysis showed that, the nano-coating along with the essential oil slowed down the increasing process of oxidation and microbial indices compared to the control treatment. Until the end of the storage period, they had the allowed chemical and microbial range. Therefore, it seems that this treatment can be used as a natural antioxidant and antimicrobial in the meat and fisheries industry.
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Article Type: Original Research | Subject: Meat and Products Technology
Received: 2021/01/7 | Accepted: 2021/06/19 | Published: 2021/12/5

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