Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil

2014 ◽  
Vol 23 (2) ◽  
pp. 146-154 ◽  
Author(s):  
Seyed Mahdi Ojagh ◽  
Masoud Rezaei ◽  
Seyed Hadi Razavi
Keyword(s):  
Rainbow Trout ◽  
Storage Quality ◽  
Cinnamon Oil ◽  
Chitosan Coating

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

2010 ◽  
Vol 120 (1) ◽  
pp. 193-198 ◽  
Author(s):  
Seyed Mahdi Ojagh ◽  
Masoud Rezaei ◽  
Seyed Hadi Razavi ◽  
Seyed Mohamad Hashem Hosseini
Keyword(s):  
Rainbow Trout ◽  
Cinnamon Oil

scholarly journals Effect of Chitosan Coating with Cinnamon Oil on the Quality and Physiological Attributes of China Jujube Fruits

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Yage Xing ◽  
Hongbin Lin ◽  
Dong Cao ◽  
Qinglian Xu ◽  
Wenfeng Han ◽  
...  
Keyword(s):  
Weight Loss ◽  
Storage Time ◽  
Sensory Quality ◽  
Cinnamon Oil ◽  
Soluble Phenolics ◽  
Chitosan Coating ◽  
Titratable Acid ◽  
Physiological Attributes ◽  
And Control

Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. Results indicated that weight loss and decay of jujube fruits were significantly reduced by chitosan-oil coating during the period of 60-day storage, which also exhibited a quite beneficial effect on maintaining the sensory quality for jujube fruits. Meanwhile, the contents of vitamin C and titratable acid decreased to 3.08 mg·g−1and 0.342% for the fruits treated by chitosan-oil coating (1.0% + 0.10%), respectively. Polyphenol oxidase, superoxide dismutase, and peroxidase activities were 13.40 U·g−1, 14.53 U·g−1, and 63.6 U·g−1at the end of storage, respectively. The contents of total soluble phenolics and MDA were 34.51 mg·g−1and 19.43μmol·g−1for the combined coating treated samples and control fruits, respectively. These results suggested that the chitosan-oil coating might be recognized as one efficiency technology on the preservation quality of jujube fruits during the storage time.

STORAGE QUALITY OF ´NEANG´ SUGAR APPLE TREATED WITH CHITOSAN COATING AND MAP

2006 ◽  
pp. 857-864 ◽  
Author(s):  
A. Chunprasert ◽  
A. Uthairatanakij ◽  
C. Wongs-Aree
Keyword(s):  
Storage Quality ◽  
Chitosan Coating

Impact of gelatin nanogel coating containing thymol and nisin on the microbial quality of rainbow trout fillets and the inoculated Listeria monocytogenes

2021 ◽  
Author(s):  
Fatemeh Mohajer ◽  
Saeid Khanzadi ◽  
Kobra Keykhosravy ◽  
Seyyed Mohammad Ali Noori ◽  
Mohammad Azizzadeh ◽  
...  
Keyword(s):  
Rainbow Trout ◽  
Listeria Monocytogenes ◽  
Microbial Quality
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