Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage.

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-01-01 Epub Date: 2015-10-18 DOI:10.1007/s13197-015-2060-4

Nastaran Jalali, Peiman Ariiai, Esmaeil Fattahi

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引用次数: 0

Abstract

The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1 °C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4 °C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.

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掺入丁香精油的海藻酸盐/羧甲基纤维素复合涂层对鲢鱼片质量和冷藏贮藏期间抑制大肠杆菌 O157:H7 的效果。

研究了藻酸盐/羧甲基纤维素复合涂层与丁香精油对冷藏（4 + 1 °C）鲢鱼片质量的影响，为期 16 天。对照样品（c）、藻酸盐/羧基甲基纤维素涂层（C-A）、藻酸盐/羧基甲基纤维素复合涂层与丁香精油（不同浓度 1 % 和 1.5 %）（分别为 C-A + CEO1 % 和 C-A + CEO 15 %），对其进行了细菌学（总存活数（TVC）和总精神营养数（TPC））、生化（过氧化值（PV）、游离脂肪酸（FFA）、总挥发性基氮（TVB-N）和 pH 值）和感官特性分析。此外，还研究了这些处理方法在控制鲢鱼片中接种的大肠埃希氏菌 O157:H7 数量方面的功效。结果表明，C-A + CEO 1.5 % 的效果最低（p

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.