Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat
Publish place: Veterinary Research Forum، Vol: 5، Issue: 2
Publish Year: 1393
نوع سند: مقاله ژورنالی
زبان: English
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JR_VRFAN-5-2_002
تاریخ نمایه سازی: 25 آبان 1402
Abstract:
Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (۱% and ۲%) and two concentrations of grape seed extract (GSE), (۰.۵% and ۱%) were used in carboxymethyl cellulose coating alone and in combination, and their antioxidant effects on rainbow trout meat were evaluated in a ۲۰-day period using thiobarbituric acid reactive substances (TBARS) test. Their effects on total volatile basic nitrogen (TVBN) and pH were evaluated as well. The main components of ZEO are thymol and carvacrol. These components significantly decreased production of thio-barbituric acid (TBA), TVBN and pH level of fish meat. The initial pH, TVBN and TBA content was ۶.۶۲, ۱۲.۶۷ mg N per ۱۰۰ g and ۰.۱۹ mg kg-۱, respectively. In most treatments significant (p < ۰.۰۵) effects on aforementioned factors was seen during storage at ۴ ˚C. The results indicated that use of ZEO and GSE as a natural antioxidant agents was effective in reducing undesirable chemical reactions in storage of fish meat.
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Authors
Mojtaba Raeisi
Department of Public Health, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
Hossein Tajik
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Javad Aliakbarlu
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Sima Valipour
Graduate Student of Veterinary Medicine, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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