Volume 18, Issue 121 (2022)
FSCT 2022, 18(121): 335-348 |
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Abdolahi-Cheleh bary Z, latifi Y, Mooraki N, Khoshkhoo Z. Huso huso fillet preservation with coating contained Spirulina algae extract at 4 ±1°C. FSCT 2022; 18 (121) :335-348
URL: http://fsct.modares.ac.ir/article-7-32611-en.html
URL: http://fsct.modares.ac.ir/article-7-32611-en.html
1- Graduated of the Masters Degree, Department of Food Science and Technology,North Tehran Branch, Islamic Azad University, Tehran, Iran
2- Ph.D. Student, Department of Food Science and Technology, Islamic Azad University, Noor Branch, Mazandaran, Iran. ,yasamin.latifi131@yahoo.com
3- Member of Scientific Board of Fisheries Department of Islamic Azad University, North Tehran Branch
4- Faculty Member of Department of Food Science and Technology, Islamic Azad University, North Tehran Branch
2- Ph.D. Student, Department of Food Science and Technology, Islamic Azad University, Noor Branch, Mazandaran, Iran. ,
3- Member of Scientific Board of Fisheries Department of Islamic Azad University, North Tehran Branch
4- Faculty Member of Department of Food Science and Technology, Islamic Azad University, North Tehran Branch
Abstract: (1645 Views)
Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina algae chitosan coating on maintaining the quality of Huso huso fresh fillet during storage in refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically for all specimens and measured for DPPH .eagla For algae - containing coatings, the total bacterial load was 2.56×106 cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81×107 cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator.
Article Type: Original Research |
Subject:
Food quality control
Received: 2019/05/4 | Accepted: 2021/09/4 | Published: 2022/03/7
Received: 2019/05/4 | Accepted: 2021/09/4 | Published: 2022/03/7
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