Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2025-01-17 DOI:10.1177/10820132241311946

Sajad Soleimani, Leila Golestan, Abbasali Motalebi Moghanjoughi, Seyed Amir Ali Anvar

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引用次数: 0

Abstract

In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated with Heracleum persicum essential oil (HEO) and copper oxide nanoparticles (CuO NPs) on various properties of silver carp fillets were investigated and monitored over 15 days of chilled storage condition (4 °C ± 1). The control sample (uncoated), PG/SA with 3% CuO NPs, PG/SA with 1% HEO, and PG/SA with 3% CuO NPs and 1% HEO (PG/SA-HC) were examined through chemical, microbial, and sensory analysis. The results revealed that the PG/SA-HC sample after 15 days of refrigeration demonstrated a significantly lower value than the others for total viable counts (8.08 log CFU/g), total psychotropic counts (7.09 log CFU/g), Pseudomonas spp. counts (5.90 log CFU/g), 2-thiobarbituric acid (2.11 mg/kg), and total volatile basic nitrogen (21.31 mg/100 g), highlighting the potential synergistic effect of CuO NPs and HEO on enhancing the quality and shelf-life characteristics of the fillets. Furthermore, PG/SA coatings did not have any negative effects on the sensory attributes of the silver carp fillets. Finally, the addition of both HEO and CuO NPs in preparing PG/SA coatings provided a significantly improved coating material almost in all aspects.

查看原文本刊更多论文

车前草胶/海藻酸钠涂层与仙桃精油和氧化铜纳米粒子结合提高鲢鱼鱼片的保质期。

在4°C±1冷藏条件下，研究了马前草胶/海藻酸钠（PG/SA）涂层与仙子精油（HEO）和氧化铜纳米粒子（CuO NPs）对鲢鱼鱼片各项性能的影响。对照样品（未包覆）、含3% CuO NPs的PG/SA、含1% HEO的PG/SA、含3% CuO NPs和1% HEO的PG/SA （PG/SA- hc）分别通过化学、微生物和感官分析进行检测。结果表明，冷藏15 d后的PG/SA-HC样品的总活菌数（8.08 log CFU/g）、总精神药物数（7.09 log CFU/g）、假单胞菌数（5.90 log CFU/g）、2-硫代巴比托酸（2.11 mg/kg）和总挥发性碱性氮（21.31 mg/100 g）显著低于其他样品，表明CuO NPs和HEO在提高鱼片质量和保质期方面具有潜在的协同作用。此外，PG/SA涂层对鲢鱼鱼片的感官特性没有负面影响。最后，在制备PG/SA涂层时，HEO和CuO NPs的加入几乎在所有方面都能显著改善涂层材料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).