Author/Authors :
Bazargani-Gilani ، Behnaz Department of Food Hygiene and Quality Control - Faculty of Veterinary Science - Bu-Ali Sina University , Pajohi-Alamoti ، Mohammadreza Department of Food Hygiene and Aquatic - Faculty of Veterinary Medicine - University of Tabriz , Hassanzadeh ، Parviz Drug and Natural Products Health Research Center - Golestan University of Medical Sciences , Raeisi ، Mojtaba Department of Public Health - School of Health - Golestan University of Medical Sciences
Abstract :
Background Aims of the Study: The present study aimed to evaluate the impact of Carboxymethyl Cellulose (CMC) coating incorporated with Propolis Extract (PE) on the shelf life properties during storage of trout fillets. Materials and Methods: Study treatments included control, CMC, CMC-PE 1%, and CMC-PE 2%. The samples were stored in a refrigerator for 15 days, and their microbial, chemical, and sensory properties were evaluated every three days. Results: All groups showed a significant reduction in total viable counts of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria, and yeasts/molds population compared to the control samples. In comparison, the coated samples exhibited significantly (P 0.05) lower total volatile essential nitrogen, thiobarbituric acid, peroxide, and K values than the uncoated trout. Based on the sensory evaluation results, PE preserved the sensory characteristics significantly (P 0.05) throughout the study. The most efficient treatment in the shelf life enhancement of the studied samples belonged to CMC-PE 2%, followed by CMC-PE 1% and then CMC. Combined treatment of CMC-PE 2% increased the shelf life of the rainbow trout fillet for 12 days during refrigerated storage. Conclusion: Eventually, incorporated PE in CMC was introduced as an alternative candidate for synthetic preservatives in refrigerated trout fillet with various health benefits.
Keywords :
Oncorhynchus mykiss , Propolis , Refrigeration , Carboxymethyl cellulose , Shelf life
