Effect of Chitosan Edible Coating Enriched with Eucalyptus Essential Oil and α-Tocopherol on Silver Carp Fillets Quality During Refrigerated Storage
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- 作者：Faranak Valipour Kootenaie ; Peiman Ariaii ; Dariush Khademi Shurmasti and Mahrokh Nemati
- 刊名：Journal of Food Safety
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：37
- 期：1
- 全文大小：315K
- ISSN：1745-4565
文摘
The effects of chitosan coating incorporated with eucalyptus essential oil and α-tocopherol on the quality of silver carp fillet during chilled storage (4 + 1°C) were examined over a period of 16 days. The control samples (without any coating), chitosan coating (CH), chitosan coating incorporated with eucalyptus essential oil (CH+EEO) and chitosan coating incorporated with eucalyptus essential oil and α-tocopherol (CH+EEO+α) were analyzed by chemical, microbiological and sensory characteristics. Results showed that, total viable counts, total psychrotrophic counts and total volatile basic nitrogen of CH+EEO and CH+EEO+α were significantly lower than control and CH (P ≤ 0.05). Addition of α-tocopherol to EEO retarded lipid oxidation. According to the sensory analysis results, CH+EEO+α was acceptable even at the end of the 16-day storage. The results indicated that chitosan coating was improved extending of meat shelf life. Using eucalyptus essential oil and α-tocopherol increased its efficiency significantly.