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

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.

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History

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

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