Effects of Active Packaging Based on Chitosan Biopolymer Coating Enriched with Zataria Multiflora Essential Oil on Shelf Life of Silver Carp during Chilled Storage

Articles in Press

Document Type : Research Paper

Authors

1 Department of Animal and Poultry Health and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

2 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

3 Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Abstract

Introduction: This study examined the impact of a chitosan coating with Zataria multiflora Boiss essential oil (ZMEO) as an antioxidant and antibacterial agent on the quality and shelf life of silver carp fillets when stored in the refrigerator. Methods:The ZMEO-enriched chitosan coating was prepared at concentrations of 0%, 0.3%, 0.45%, and 0.6%. After packaging the filet sample, the antioxidant and antibacterial properties were evaluated and analyzed after 0, 1, 3, 5, 7, 9, 11, 13, and 15 days at 4 °C. At day 15, the chitosan coating + 0.6% ZMEO resulted in considerably reduced numbers of TVC (total viable counts), EBC (Enterobacteriaceae), and LAB (lactic acid bacteria) compared to other treatments (p < 0.05). The log CFU/g counts for TVC, EBC, and LAB were 4.78, 5.15, and 4.78, respectively. Result: The application of chitosan coating and 0.6% ZMEO effectively suppressed the increase in thiobarbituric acid (TBA), total volatile elemental nitrogen (TVB-N), peroxide value (PV), and pH in the silver carp fillets. The findings show that applying a chitosan coating with ZMEO can prolong the nutritional value of silver carp fillets when stored in refrigerated circumstances for a maximum of 15 days without causing any negative changes in taste, smell, or texture. Conclusion: In summary, our work has demonstrated that a chitosan coating enhanced with ZMEO has the potential to effectively prolong the shelf life of silver carp fillets when stored in refrigerated conditions.

Keywords

Main Subjects

References

  1. Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Chi Y. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry. 2009;115(1):66-70.

2.Siddaiah D, Sagar Reddy GV, Raju CV, Chandrasekhar TC. Changes in lipids, proteins, and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage. Food Research International. 2001;34(1): 47-53.

3.Goulas AE, Kontominas MG. The combined effect of light salting, modified atmosphere packaging, and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry. 2007;100(1): 287-96.

  1. 4. Fiore A, Park S, Volpe S, Torrieri E, Masi P. Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packaging and Shelf Life. 2021; 29(4):100708.
  2. 5. Nunes C, Silva M, Farinha D, Sales H, Pontes R, Nunes J. Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing. Foods [serial online].

2023; 12 (17) Available from: doi:10.3390/foods12173308.

  1. 6. Burt S, Essential oils: their antibacterial properties and potential applications in foods—a review. 2004;94(3): 223-53.
  2. 7. Basti AA, Misaghi A, Khaschabi D. Growth response and modeling of the effects of Zataria multiflora Boiss. essential oil, pH and temperature on Salmonella Typhimurium and Staphylococcus aureus. LWT. 2007;40(6):973-81.
  3. Moosavy M-H, Akhondzadeh Basti A, Misaghi A, Karim G, Salehi T, Mostafavi E. Effects of Zataria multiflora Boiss. essential oil and nisin on the Growth of Salmonella typhimurium in a Commercial Barley Soup. Food Research International. 2008;41(10):1050-7.
  4. Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry. 2010;120(1):193-8.
  5. Williams Se. Official methods of analysis of the Association of official analytical chemists. 14th ed: Arlington (Va.): Association of official analytical chemists; 1984.
  6. Arashisar Ş, Hisar O, Kaya M, Yanik T. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorhynchus mykiss) fillets. International Journal of Food Microbiology. 2004;97(2):209-14.
  7. Ibrahim Sallam K. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. 2007;18(5):566-75.

13.Jouki M, Yazdi FT, Mortazavi SA, Koocheki A, Khazaei N. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf-life extension of refrigerated rainbow trout fillets. International Journal of Food Microbiology. 2014;174(17):88-97.

  1. 14. Egan H. Pearson’s chemical analysis of food 9th edition. Longman Scientific and Technical. In: Kirk RS, Sawyer, R, editor. 1997: 609– 34.
  2. 15. Kirk RS. Pearson’s Composition and Analysis of Foods 9th edition. In: Sawyer R, editor. UK: Longman Scientific and Technical. 1991:640- 3.
  3. Kilincceker O, Dogan İS, Kucukoner E. Effect of edible coatings on the quality of frozen fish fillets. LWT. 2009;42(4): 868-73.
  4. 17. Khanjari A, Karabagias IK, Kontominas MG. The combined effect of N, O-carboxymethyl chitosan, and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets. 2013;53(1):94-9.
  5. 18. Mexis SF, Chouliara E, Kontominas MG. The combined effect of an oxygen absorber and oregano essential oil on shelf-life extension of rainbow trout fillets stored at 4 °C. Food Microbiology 2009;26(6): 598-605.
  6. Shafiee A, Javidnia K. Composition of Essential Oil of Zataria multiflora1997. Planta Med. 1997; 63(4): 371-2.
  7. 20. Asgharzadeh A, Shabanpour B, Aubourg SP, Hosseini H. Chemical changes in silver carp (Hypophthalmichthys molitrix) minced muscle during frozen storage: Effect of a previous washing process. Journal of Food Processing and Preservation. 2010;61(1): 95-101.
  8. 21. Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN. Combined effects of salting, oregano oil, and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiology. 2010;27(1):115-21.
  9. ICMSF, Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications 2nd edition. New York: University of Toronto Press; 1986.

23.Bonilla J, Fortunati E, Vargas M, Chiralt A, Kenny JM. Effects of chitosan on the physicochemical and antimicrobial properties of PLA films. Journal of Food Engineering. 2013;119(2): 236-43.

Journal of Nutrition,Fasting and Health

Articles in Press, Accepted Manuscript
Available Online from 20 July 2024

Files

History

  • Receive Date: 27 January 2024
  • Revise Date: 03 June 2024
  • Accept Date: 20 July 2024

Share

How to cite

Statistics