Shelf-Life Extension of Fish Samples by Using Enriched Chitosan Coating with Thyme Essential Oil

2013 ◽  
Vol 22 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Vahid Chamanara ◽  
Bahareh Shabanpour ◽  
M. Khomeiri ◽  
Saeed Gorgin
2013 ◽  
Vol 781-784 ◽  
pp. 1550-1557 ◽  
Author(s):  
Ye Lu ◽  
Li Li ◽  
Fu Xin Yang ◽  
Heng Guang Zhang

Novel composites consisting of chitosan (Ch), polyvinyl alcohol (PVA), and thyme essential oil (T) were prepared as a new packing materials. The effects of Ch+PVA+T film on quality and shelf life of Channa argus stored under refrigeration were investigated. The control and the treated fish samples were analyzed periodically for chemical (pH, TVB-N), microbiological (total viable count), and sensory characteristics. The results indicate that samples treated remained acceptable up 15 days while the untreated samples up to11 days of storage. The thyme essential oil addition in samples contributes to a slower process of fish spoilage. The preservative effect is greater as the oil concentration is greater.


2019 ◽  
Vol 13 (1) ◽  
pp. 121-131 ◽  
Author(s):  
Homa Molamohammadi ◽  
Zahra Pakkish ◽  
Hamid-Reza Akhavan ◽  
Vahid Reza Saffari

2004 ◽  
Vol 21 (6) ◽  
pp. 657-666 ◽  
Author(s):  
Barakat S.M Mahmoud ◽  
Koji Yamazaki ◽  
Kazuo Miyashita ◽  
Shin Il-Shik ◽  
Chang Dong-Suk ◽  
...  

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