• الصفحة الرئيسية
  • The effect of edible coating of chitosan and Baneh Gum (Pistacia atlantica) containing propolis extract and ginger nanoemulsion (Zingiber officinale) on quality of fresh salmon

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عنوان URL للمقالة


رقم المقالة : FH-2206-1109 زيارة : 134 الصفحة: 7 - 14

10.30495/fh.2022.67998.1109

نوع المخطوط: ابحاث

The effect of edible coating of chitosan and Baneh Gum (Pistacia atlantica) containing propolis extract and ginger nanoemulsion (Zingiber officinale) on quality of fresh salmon

الموضوعات : Food and Health

Reihaneh Jahangiri 1 (Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Hassan Hamedi 2 (Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Hamed Ahari 3 (Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)

تاريخ الإرسال : 09 الخميس , رجب, 1443 تاريخ التأكيد : 01 الإثنين , شوال, 1443 تاريخ الإصدار : 02 الأربعاء , ذو القعدة, 1443

الکلمات المفتاحية: Propolis extract /, Nanoemulsion /, Chitosan, Ginger essential oil, Beneh gum /,

ملخص المقالة :

The use of new preservation methods based on natural substances of plant and animal origin in food is expanding. Edible coatings can improve the quality of fresh and frozen products such as fish by preventing microbial growth, and decreasing lipid oxidation and moisture loss. The aim of this study was to evaluate the effect of the edible coating of chitosan (0 and 2%), Baneh gum (0, 1 and 2 %), propolis extract (0, 1 and 2%), and nanoemulsion of ginger essential oil (0, 0.5 and 1 %) on the shelf life of fresh salmon fillets during 12 days refrigeration. The results showed that the coating had a significant effect on reducing the total count, psychrophilic bacteria, coliforms, and Pseudomonas count during storage. Also, coated samples showed lower pH and peroxide values than uncoated, but the coating had little effect on reducing thiobarbituric acid (TBARS) and total volatile nitrogen (TVBN) values. During the sensory evaluation, it was found that the chitosan coating with Baneh gum can maintain or improve the sensory properties and extend the shelf life of refrigerated fish.

المصادر:


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