Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets
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- 作者：Mohammad Jouki ; Farideh Tabatabaei Yazdi ; Seyed Ali Mortazavi ; Arash Koocheki ; Naimeh Khazaei
- 关键词：Rainbow trout fillet ; Antimicrobial films ; Wrapping ; Chemical analysis ; Essential oil
- 刊名：International Journal of Food Microbiology
- 出版年：17 March, 2014
- 年：2014
- 卷：174
- 期：Complete
- 页码：88-97
- 全文大小：709 K
文摘
The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T) essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage (4 掳C) were evaluated over a period of 18 days. Films were prepared in four different concentrations of essential oils, including 0, 1, 1.5 and 2%. The control and the wrapped fillet samples were analyzed periodically for microbiological (aerobic and psychrotrophic count, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria, and Enterobacteriaceae), chemical (TBA, TVB-N, TMA-N), and sensory characteristics. Bacteria grew most quickly in trout fillets stored in air, followed by those wrapped with QSMF and the lowest counts were in wrapped samples with QSMF + 2%T. Pseudomonas spp., Enterobacteriaceae and LAB counts were significantly lower in samples wrapped with QSMF + 2%T. The lowest TBA value was obtained in fillets wrapped QSMF containing 2% oregano essential oil. The strong antioxidant activity of QSMF + 2%O was related to the composition of oregano essential oil. The GC analysis of essential oil components revealed that carvacrol (81.85%) was the major component of oregano essential oil. TBA value varied for all treatments and remained lower than 2 mg MDA/kg throughout storage. The formation of TVB-N, TMA-N increased with time of storage. TVB-N and TMA-N correlated well with the microbiological data, indicating that along with TVB-N, TMA-N may serve as a useful index for fillets spoilage. QSMF extended the microbial shelf life of rainbow trout fillets by 2 days, whereas the QSMF + 1%O, QSMF + 1.5%O, QSMF + 2%O, QSMF + 1%T, QSMF + 1.5%T and QSMF + 2%T resulted in a significant shelf life extension of the trout fillets by 3, 5, 9, 6, 10 and 11 days, respectively, as compared to the control samples.