The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage

2021 ◽  
pp. 1-17
Author(s):  
Zahra Sayyari ◽  
Mohammad Rabani ◽  
Reza Farahmandfar ◽  
Reza Esmaeilzadeh Kenari ◽  
Rezvaneh Mousavi Nadoshan
Keyword(s):  
Essential Oil ◽  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Edible Coating ◽  
Foeniculum Vulgare ◽  
Fish Fillets

scholarly journals GÖKKUŞAĞI ALABALIĞININ (oncorhynchus mykiss) DUYUSAL KALİTESİ ÜZERİNE KURT ÜZÜMÜ EKSTRAKTI İÇEREN ÇİYA (Salvia hispanica)MÜSİLAJ KAPLAMANIN ETKİSİ

2020 ◽  
Vol 15 (4) ◽  
pp. 134-142
Author(s):  
Nuran Ergür ◽  
Emir Çoban Emir Çoban
Keyword(s):  
Oncorhynchus Mykiss ◽  
Shelf Life ◽  
Sensory Quality ◽  
Edible Coatings ◽  
Refrigerated Storage ◽  
Human Diet ◽  
Salvia Hispanica ◽  
Fish Products ◽  
Fish Fillets ◽  
Chia Mucilage

Fish and fish products are important parts of the human diet, but microbial, chemical, and sensory deteriorations limit their shelf life. In recent studies, edible coatings and their use with plant extracts constituted one of the main procedures to extend the shelf life of fish and increase the sensory quality. In this study, the effect of chia coating containing 1% gojiberry extract on the sensory quality (color, odor, taste, general acceptibilty) of Oncorhynchus mykiss fish fillets during refrigerated storage was evaluated. The results revealed that the Chia mucilage (CM) and Chia mucilage + Gojiberry extract (CMG) coating of the fish fillets showed high acceptability in all sensory properties during storage. It can be concluded that the use of gojiberry extract with chia mucilage coating can improve the sensory quality for trout fillets for up to 18 days at 4˚C.

scholarly journals Application of Essential Oils from Galanga Rhizome in Edible Coating Carrageenan as Antibacterial on Tilapia Fishball

2017 ◽  
Vol 20 (2) ◽  
pp. 380
Author(s):  
Fajar Bayu Senoaji ◽  
Tri Winarni Agustini ◽  
Lukita Purnamayati
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Essential Oils ◽  
Shelf Life ◽  
Cold Storage ◽  
Food Product ◽  
Gel Strength ◽  
Edible Coating ◽  
Control Treatment ◽  
Parametric Data

Fish ball is a perishable food product. One of an alternative method which could be applied to delay the deterioration process was using carrageenan edible coating with the addition of galangal rhizome’s essential oil as an antibacterial agent. The aim of this study was to find out whether the addition of carrageenan edible coating with galangal rhizome’s essential oil could increase the shelf life of the tilapia fish ball during cold storage or not. This study was used experimental laboratories with the completely randomized design used factorial (2x6) two factors include essential oils concentrations (0%, dan 1%) and storage time (0, 3, 6, 9, 12, 15) with three repetitions. The shelf life of the fish ball observed by sensory, TPC, TVBN, pH, Aw, moisture content, and gel strength test. The parametric data were analyzed by the ANOVA, while the non-parametric was using the Kruskal Wallis test. As the result, the fish ball with the 1% treatment was still acceptable until 15 days of storage compared with the control which only lasts for 9 days. The other results were the sensory test was 6.63≤π≤6.95, TPC value was 1.07x105 cfu/g, TVBN value was 30.33±1.68 mgN%, the moisture content was 61.38%±0.47, the Aw was 0.89±0.006, the pH was 6.24±0.0, and the gel strength was 721.19±1.61 g.cm. The treatment of 1% essential oil addition to carrageenan edible coating was significantly different (p&lt;0.05) compared to the control treatment during cold storage to the characteristic of tilapia fish ball. <br /><br />

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