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Application of gelatin coating incorporated with cinnamon essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillet in refrigerated storage
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GH. Taghizadeh Andevari   , M. Rezaei 1 |
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Abstract: (18140 Views) |
| In this study, the effect of gelatin coating enriched with cinnamon oil for fresh fillet of rainbow trout on microbial were studied, chemical and sensory characteristics during storage at refrigerator condition. Fish fillet were treated in gelatin solution (4 percent) containing cinnamon oil and were stored in refrigerator. Total viable count was acceptable (7 log CFU/g) for coated fillets with gelatin coating containing cinnamon essential oil on day 15, but the control fillets also those that were covered with gelatin receipt to 7.88 and 7.44, respectively. In the tenth day. Psychrotrophic count values for the control and gelatin coated fillets significantly were increased more than other treatment. Total volatile bases nitrogen and Thiobarbituric acid values in gelatin with cinnamon coated fillet were less than other treatment. In general, results suggest successful inhibition microbial growth in refrigerated rainbow trout fillet is possible with gelatin incorporated cinnamon coating, as together they kept the sensory characteristics within acceptable limits throughout storage. Gelatin coating together with cinnamon oil provides a type of active coating that can be utilized as a safe preservative for fish under refrigerated storage. |
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| Keywords: Food Processing, Cinnamon essential oil, Bacteria, Fish meat, Rainbow trout, Shelf life |
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Full-Text [PDF 263 kb]
(4114 Downloads)
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Type of Study: Research |
Subject:
بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2012/12/17 | Accepted: 2015/06/27 | Published: 2015/06/27
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