Effect of extract of Zararia multiflora boiss. on shelf-life of salted vacuum packaged rainbow trout fillet (Oncorhynchus mykiss) in refrigerator conditions: microbial, chemical and sensory attributes assessments

Abstract
This study was done to investigate effect of extract of Zararia multiflora Boiss on shelf-life of light salted, vacuum packaged rainbow trout (Oncorhynchus mykiss) fillet in refrigerator condition, based on microbial, chemical and sensory attribute assessments. For this purpose, the fillet of this fish were storage in refrigerator during 20 days in three treatments: salted vacuum packaged (V) (as a control), salted in a brine containing 0.5% extract of Z. multiflora (w/w) and then were vacuum packaged (A1) and salted in a brine containing 1% (w/w) extract of Z. multiflora and then were vacuum packaged (A2) and change of free faty acid (FFA), tiobarbitoric acid index (TBA), total volatile nitrogenic basic (TVB-N), total microbial viable count (TVC) and sensory assessments were studied. During storage period, A1 and A2 treatments had lower value of FFA, TVB-N and TBA (p<0.05) and also TVC (p<0.01) than V treatments. According the chemical, microbial and sensory index, in this study, extract of Zararia multiflora increased the shelf-life of rainbow trout fillet about 5-6 days. PCA results showed, the TVC and TVB-N indices were the best indices for quality assessment of rainbow trout fillet in storage conditions of present study. With regarded to the results of the present study, extract of Z. multiflora, as a natural preservative, in combine with salting and vacuum packaging method, is able to increase shelf-life time of rainbow trout fillet in refrigerator conditions and it can be replace with artificial preservatives.
Keywords
Extract of Z. multiflora
Rainbow trout
Shelf-life
Vacuum packaging
Journal of food science and technology(Iran)
Volume 8, Issue 34
December 2011
Pages 1-11