Effects of Persian gum-chitosan and Persian gum-chitosan incorporated with Garlic (Allium sativum L.) essential oil edible coatings on quality and sensory properties of Silver carp (Hypophthalmichthys molitrix) fillets during frozen storage

Authors
Sara Raeisi 1
seyed mahdi ojagh 2
Seraj Bita 3
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
Abstract
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
Keywords
Persian gum
Chitosan
Allium sativum
Silver carp

Subjects

Journal of food science and technology(Iran)
Volume 15, Issue 85
March 2019
Pages 207-217