Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss). Issue 3 (19th February 2020)

• Record Type: Journal Article
• Authors: Rezaeifar, Maryam; Mehdizadeh, Tooraj; Mojaddar Langroodi, Ali; Rezaei, Fatemeh
• Is Part Of: Journal of food safety. Volume 40:Issue 3(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-02-19
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12781
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: In this research, the antioxidant and antibacterial characteristics of the chitosan (CH) coating incorporated with lemon verbena essential oil (LVEO) and extract (LVE) on the quality of the rainbow trout packed by vacuum packaging at 4°C were investigated. Samples evaluated include the following: Control, VP, CH, CH‐LVE 2%, CH‐LVEO 1%, and CH‐LVE 1%‐LVEO 0.5% for 16 days at 3 days intervals. All of the samples significantly reduced Psychrotrophic bacteria, total viable counts, Enterobacteriaceae, and H2 S producing bacteria as compared with control during keeping time. Thiobarbituric acid reactive substance, peroxide value, total volatile basic nitrogen, and pH value were detected lower in all of the samples than control. CH incorporated with LVE and LVEO gave an agreeable effect on sensory characteristics. Samples containing CH‐LVE 1%‐LVEO 0.5% was often in priority by sensory assessors. Generally, LV can be applied as a substitution for chemical preservatives in fish meat. Abstract : Key findings: The biodegradable coating of chitosan with extract and EO of lemon verbena had a significant effect on chemical changes and microbial population in rainbow trout meat and as they kept the sensory properties including color, taste, texture, odor, and overall acceptance scores. The CH‐LVE 1%‐LVEO 0.5% coating treatment prepared a kind of active coating that may be applied as an excellent preservative for fish meat in vacuum packaging.