The effect of multilayered chitosan–pectin–Mentha piperita and Lemon essential oil on oxidation effects and quality of rainbow trout fillet (Oncorhynchus mykiss) during refrigerator at 4±1˚C storage

IF 0.8 4区农林科学 Q3 FISHERIES

Iranian Journal of Fisheries Sciences Pub Date : 2020-09-10 DOI:10.22092/IJFS.2020.119759.0

L. Moradi, A. Sharifan, K. Larijani

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引用次数: 8

Abstract

This study was carried out to evaluate the lipid oxidation and quality of rainbow fish coated by multilayer aqueous solution of chitosan–pectin and extracted Mentha piperita or Lemon essential oil in different percentages (0.5 and 1%). The essential oil was extracted by hydrodistillation method. Protein, fat, moisture and ash content of rainbow fish samples were determined. The control and the coated fish samples were analyzed during 16-days periodically for lipid oxidation expressed by peroxide value and thiobarbituric acid, meat deterioration by total volatile base nitrogen, free fatty acids and sensory characteristics. The results have shown that Mentha piperita 1% was the most appropriate coverage (p <0.05) with 0.5% extracted essential oil. In all samples, Mentha piperita essential oil results were better than those of Lemon. The sensorial data results have shown that the comfortable time of storage control and covered samples was approximately less than 8 and 16-days, respectively.

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壳聚糖-果胶-薄荷油和柠檬精油对虹鳟鱼鱼片4±1℃冷藏氧化效果和品质的影响

本研究以壳聚糖-果胶多层水溶液包膜，提取不同比例(0.5%和1%)的薄荷精油和柠檬精油，对彩虹鱼的脂质氧化和品质进行了评价。采用加氢蒸馏法提取精油。测定了彩虹鱼样品的蛋白质、脂肪、水分和灰分含量。对照鱼和包膜鱼每隔16 d进行一次脂质氧化分析(以过氧化值和硫代巴比托酸表示)，肉质变质分析(以总挥发性碱氮、游离脂肪酸和感官特征表示)。结果表明，薄荷精油提取率为1%时最适宜(p <0.05)。在所有样品中，薄荷精油的效果都优于柠檬精油。感官数据结果表明，保存控制和覆盖样品的舒适时间分别约小于8天和16天。

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

Iranian Journal of Fisheries Sciences FISHERIES-

CiteScore

2.30

自引率

11.10%

发文量

审稿时长

3 months

期刊介绍： 1- Living various species (contains animals and vegetal species) in various aquatic ecosystems. 2- Health and diseases of aquatic species. 3- Determining the stocks and specific time and location for catching and reliable exploitation for sustainable development. 4- Methods of propagation and culture of high value aquatic resources. 5- Aquatic stock assessment and the methods of restocking the high value species and suggestion for rate, areas and the time for releasing fish and other aquatic organisms fries. 6- Pollutant agents and their effects to the environments of aquatic species. 7- Feed and feeding in aquatic organisms. 8- Fish processing and producing new products. 9- The economic and social aspects of fisheries.