Volume 20, Issue 143 (2023)
FSCT 2023, 20(143): 13-29 |
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soleymanfallah S, Khoshkhoo Z, Hoseini E, Azizi Tabrizzad M H. Evaluation the Effect of Aqueous Grape Extract in Nano – Chitosan – TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator. FSCT 2023; 20 (143) :13-29
URL: http://fsct.modares.ac.ir/article-7-68512-en.html
URL: http://fsct.modares.ac.ir/article-7-68512-en.html
1- Department of Food Science and Technology, North Tehran Branch Islamic Azad University, Tehran, Iran .
2- Department of Food Science and Technology, North Tehran Branch Islamic Azad University, Tehran, Iran ,zh_khoshkhoo@iau-tnb.ac.ir
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
4- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
2- Department of Food Science and Technology, North Tehran Branch Islamic Azad University, Tehran, Iran ,
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
4- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
Abstract: (1179 Views)
In this study, the effect of microencapsulated grape extract in chitosan nanoparticles (0.5:1 ratio) on surimi prepared from Kilka fish was investigated. Physical properties of nanoparticles (particle size, zeta potential, and PDI) were 177.3 nm, +32.94 mV and 0.405 respectively. Also, morphological characteristics (SEM photo) were studied and the data showed that the produced nanoparticles were in a favorable condition. After preparation of surimi from Kilka fish, treatments included: Surimi (control) Surimi containing chitosan-surimi nanoparticles containing extract and surimi containing chitosan nanoparticles and extract were prepared and chemical factors of deterioration in surimi (pH, TVB-N, TBA and peroxide) were evaluated on different treatments days (0, 1, 3, 6 and 9) at refrigerator temperature. Also, sensory evaluation of treatments was done after cooking by hedonic method. The results showed that the changes in the chemical factors mentioned in the treatments containing chitosan nanoparticles and extract were reduced (p˂0.05). Sensory evaluation of the use of chitosan nanoparticles along with extract showed a decrease in taste, odor and overall acceptance factors by the consumer. According to the results, The use of chitosan nanoparticles containing extract in surimi of Kilka fish can delay the deterioration of surimi and increase the shelf life of the product and improve organoleptic properties during refrigerated storage.
Keywords: Grape extract, Chitosan – nano particle, Ionic gelation, surimi (Clupeonella cultriventris)
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2023/04/15 | Accepted: 2023/07/29 | Published: 2023/11/1
Received: 2023/04/15 | Accepted: 2023/07/29 | Published: 2023/11/1
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