The effect of multilayered chitosan–pectin–Mentha piperita and Lemon essential oil on oxidation effects and quality of rainbow trout fillet (Oncorhynchus mykiss) during refrigerator at 4±1˚C storage
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引用次数: 8
Abstract
This study was carried out to evaluate the lipid oxidation and quality of rainbow fish coated by multilayer aqueous solution of chitosan–pectin and extracted Mentha piperita or Lemon essential oil in different percentages (0.5 and 1%). The essential oil was extracted by hydrodistillation method. Protein, fat, moisture and ash content of rainbow fish samples were determined. The control and the coated fish samples were analyzed during 16-days periodically for lipid oxidation expressed by peroxide value and thiobarbituric acid, meat deterioration by total volatile base nitrogen, free fatty acids and sensory characteristics. The results have shown that Mentha piperita 1% was the most appropriate coverage (p <0.05) with 0.5% extracted essential oil. In all samples, Mentha piperita essential oil results were better than those of Lemon. The sensorial data results have shown that the comfortable time of storage control and covered samples was approximately less than 8 and 16-days, respectively.
期刊介绍：
1- Living various species (contains animals and vegetal species) in various aquatic ecosystems.
2- Health and diseases of aquatic species.
3- Determining the stocks and specific time and location for catching and reliable exploitation for sustainable development.
4- Methods of propagation and culture of high value aquatic resources.
5- Aquatic stock assessment and the methods of restocking the high value species and suggestion for rate, areas and the time for releasing fish and other aquatic organisms fries.
6- Pollutant agents and their effects to the environments of aquatic species.
7- Feed and feeding in aquatic organisms.
8- Fish processing and producing new products.
9- The economic and social aspects of fisheries.
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