بررسی ویژگی ضدمیکروبی فیلم خوراکی پلی لاکتیک اسید- صمغ کتیرای ایرانی به همراه اسانس گیاه قیچ کاشانی (Zygophyllum eichwaldii) بر فساد میکروبی گوشت ران شترمرغ در دمای یخچال
محورهای موضوعی :
علوم و صنایع غذایی
آذین کیاکجوری
1
(گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران)
پیمان آریایی
2
(گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران)
رویا باقری
3
(گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران)
مهرو اسماعیلی
4
(گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران)
تاریخ دریافت : 1402/04/03
تاریخ پذیرش : 1402/08/06
تاریخ انتشار : 1402/07/01
کلید واژه:
کیفیت گوشت,
اسانس قیچ,
فیلم پلی لاکتیک اسید,
صمغ کتیرای ایرانی,
ران شتر مرغ,
چکیده مقاله :
تحقیق حاضر با هدف بررسی اثرات فیلم مرکب پلی لاکتیک اسید-صمغ کتیرای ایرانی به همراه اسانس گیاه قیچ کاشانی بر روی ویژگیهای میکروبی گوشت ران شتر مرغ نگهداری شده در دمای 4 درجه سلسیوس انجام گرفت. بدین منظور ابتدا 5 تیمار فیلم شامل: پلی لاکتیک اسید (PLA)، PLA+ صمغ کتیرای ایرانی و PLA+ صمغ کتیرای ایرانی به همراه غلظت های 5/0، 1و 5/1درصد اسانس تولید ویژگی های میکروبی فیلم تعیین و سپس تاثیر فیلم های مذکور به همراه تیمار شاهد (بدون فیلم) بر فاکتور میکروبی (باکتری کل، باکتری سرمادوست، انتروباکتریاسه و اسید لاکتیک) در نمونه های فیله شترمرغ مورد آزمایش در روزهای ۰، 4، 8، 12 و 16 ارزیابی شد و داده های حاصل به وسیله نرم افزار SPSS مورد تجزیه و تحلیل قرار گرفت. با توجه به نتایج افزودن اسانس به فیلم سبب افزایش فعالیت ضد میکروبی فیلم ها شد و با افزایش غلظت نتایج بهتری مشاهده شد (05/0P<) به طوری که قطر هاله عدم رشد در فیم PLA+ صمغ+ اسانس 5/1درصد برای باکتری های مختلف مابین 95/19- 25/24 میلی متر بوده است. فعالیت ضد میکروبی علیه باکتری های گرم مثبت بالاتر از باکتری های گرم منفی بود. نتایج حاصل از بخش دوم مطالعه حاضر نشان دادند که نمونه های بسته بندی شده با فیلم های مرکب حاوی اسانس در طول مطالعه نسبت به نمونه های کنترل و بدون اسانس مقادیر پایین تری (05/0p<) از تغییرات میکروبی را نشان داد و فیلم حاوی 5/1درصد اسانس بهترین اثرات را در مقایسه با سایر گروه ها داشت (05/0p<) و این تیمار تا پایان دوره نگهداری از محدود مجاز میکروبی (log CFU/g 7) برخوردار بود در حالیکه نمونه شاهد تنها تا 6 روز قابلیت نگهداری داشت. بنابراین استفاده از فیلم مرکب پلی لاکتیک اسید- صمغ کتیرای ایرانی محتوی اسانس قیچ کاشانی در بسته بندی شتر مرغ تاثیر بسیار مطلوبی در کنترل ویژگی های میکروبی موثر در فساد گوشت دارد و ماندگاری آن را افزایش می دهد.
چکیده انگلیسی:
The present study was conducted with the aim of investigating the effects of PLA- Iranian tragacanth gum composite film with Zygophyllum eichwaldi essential oil on the microbial characteristics of ostrich thigh meat stored at 4°C. For this purpose, first, 5 film treatments including: PLA, PLA+ gum and PLA+ gum with concentrations of 0.5%, 1.5% and 1.5% essential oil to determine the microbial properties of the film and then the effect of the mentioned films along with the control treatment (without film) was evaluated on the microbial factor (total bacterial count, psychrophilic bacteria, Enterobacteriaceae and lactic acid) in the ostrich fillet samples tested on days 0, 4, 8, 12 and 16 and the resulting data were SPSS software was analyzed. According to the results, adding essential oil to the film increased the antimicrobial activity of the films, and with increasing concentration, better results were observed (P<0.05) and the antimicrobial activity against gram-positive bacteria was higher than gram-negative bacteria. The results of the second part of this study showed that the samples packed with composite films containing essential oil showed lower (P<0.05) microbial changes than the control samples without essential oil during the study, and the film containing 0.5 and 1% of essential oil had the best effects compared to other groups (P<0.05). Therefore, the use of PLA- Iranian tragacanth gum film containing Zygophyllum eichwaldi essential oil in the packaging of ostrich meat has a very favorable effect in controlling the microbial characteristics effective in meat spoilage and increases its shelf life.
منابع و مأخذ:
Abbasi, E., Sarteshnizi, R.A., Gavlighi, H.A., Nikoo, M., Azizi, M.H. and Sadeghinejad, N. (2019). Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus) and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage. Meat Science, 147: 135- 143.
Abdulkhani, A., Hosseinzadeh, J., Ashori, A. and Esmaeeli, H. (2017). Evaluation of the antibacterial activity of cellulose nanofibers/polylactic acid composites coated with ethanolic extract of propolis. Polymer Composites, 38 (1): 13-19.
Aghababaei, L., Hasani, M. and Shotorbani, P.M. (2022). Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets. Journal of Food Measurement and Characterization, 16: 1820–1833.
Akram, M. B, Hassan, S. A, Khalid, S., Khan, M. I. and Sheheryar, M. (2019). Updated Review: Quality Parameters and Nutritional Values of Ostrich Meat. SSR Inst. International Journal of Life Sciences, 5(1): 2126-2129.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., Hesarinejad, M. A, Mortazavi, S.A and Mohebbi M. (2017). Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects. Carbohydrate Polymers, 155(2): 68-77.
Bagheri, R., Izadi Amoli, R., Tabari Shahndash, N. and Shahosseini, S. R. (2016). Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food science and Nutrition, 4(2): 216–222.
Batooli, H., Jamzad, Z. and Jalili A. (2020). The conservation status of Zygophyllum eichwaldii C. A. Meyer, an endemic medicinal and rare species from Iran. Iranian Medicinal plants Technology, 02 (02): 36-51.
Capita, R. T. and Carlos, A. C. (2018). Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage. Food Microbiology, 72(1): 146-56.
Davidson, P. M. (2001). Chemical preservatives and naturally antimicrobial compounds, in: L.R. Beuchat, T.J. Montville, M.P Doyle (Eds.), Food Microbiology: Fundamentals and Frontiers. ASM Press, Washington DC, 593-628.
Emamifar, A. and Bavaisi, S. (2017). Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage. Iranian Food Science and Technology Research Journal, 13(3): 39-54.
Eslamian Amiri, M., Ahmady, M., Ariaii, P., Golestan, L. and Ghorbani-HasanSaraei, A. G. (2021). Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets. Food Science & Nutrition, 9: 6524–6537.
Foroughi, A., Pournaghi, P., Tahvilian, R., Zangeneh, M.M., Zangeneh, A. and Moradi, R. (2016). Ethnomedicinal Plants: Study on the Chemical Composition and Antibacterial Activity of the Nigella sativa (Black Seed) Oil's. International Journal of Pharmaceutical and Clinical Research, 8(11): 1528-1532.
Ghayempour, S., Montazer, M. and Mahmoudi Rad, M. (2015). Tragacanth Gum as a Natural Polymeric Wall for Producing Antimicrobial Nanocapsules Loaded With Plant Extract. International Journal of Biological Macromolecules, 81: 514-520.
Giroux, M., Ouattara, B., Yefsah, R., Smoragiewicz, W., Saucier, L. and Lacroix, M. (2001). Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. Journal of Agricultural and Food Chemistry, 49: 919-25.
Heydari-Majd, M., Ghanbarzadeh, B., Shahidi-Noghabi, M., Najafi, M. A. and Mohammadyar. H. (2019). A new active nanocomposite film based on PLA/ZnO nanoparticle/essential oils for the preservation of refrigerated Otolithes ruber fillets. Food Packaging and Shelf Life, 19. 94–103.
Horbańczuk, O.K., Jóźwik, A., Wyrwisz, J., Marchewka, J. and Wierzbicka, A. (2021). Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time. Molecules, 26: 34-45.
Javadian, S. R., Shahoseini, S. R. and Ariaii, P. (2016). The effects of liposomal encapsulated thyme extract on the quality of fish mince and Escherichia coli O157: H7 inhibition during refrigerated storage. Journal of Aquatic Food Product Technology, 26 (1): 115-123.
Juszczuk-Kubiak, E., Dekowska, A., Sokołowska, B., Połaska, M. and Lendzion K. (2021). Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach. Processes, 9(5): 803.
Khanjani, M., Ariaii, P., Najafian, L. (2023). Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet. Journal of Food Measurement and Characterization, 17: 4161–4174.
Khodayari, M., Basti, A. A., Khanjari, A., Misaghi, A., Kamkar, A., Shotorbani, P. M., &Hamedi, H. (2019). Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf-life extension of vacuum-packed cooked sausages. Food Packaging and Shelf Life. 19: 200- 209.
Mazoochi, A., Pourmousavi, S. A. and Bamoniri, A. (2021). Essential oil analysis and biological activities of the aerial parts of Zygophyllum eichwaldii C. A. Mey., a native plant from Iran. Journal of Medicinal Plants, 20 (79): 85-98.
Muñoz-Tebar, N., Pérez-Álvarez, J.A., Fernández-López, J. and Viuda-Martos, M. (2023). Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers, 15: 396.
Nagarajan, M., Rajasekaran, B., Benjakul, S. and Venkatachalam, K. 2021. Influence of CH-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon), Current Research in Food Science, 4: 345-353.
Pirnia, M., Tabatabaei yazdi, F., Mortazavi, S. A. and Mohebi. M. (2020). Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature. Journal of food science and technology17 (100): 43-56. (In Persian).
Rezaeigolestani, M., Misaghi, A., Khanjari, A., Basti, A. A., Abdulkhani, A. and Fayazfar, S. (2017). Antimicrobial evaluation of novel poly-lactic acid-based nanocomposites incorporated with bioactive compounds in-vitro and in refrigerated vacuum-packed cooked sausages. International Journal of Food Microbiology, 260: 1-10.
Seydim, A. C., Acton, J. C., Hall, M. A., and Dawson, P. L. (2006). Effects of packaging atmospheres on shelf lifequality of ground ostrich meat. Meat Science, 73(3): 503-510.
Singh, B. R., Dubey, S. and Siddiqui, M. Z. (2015). Antimicrobial Activity of Natural Edible Gums. World Journal of Pharmaceutical Sciences, 3(11): 2217-2221.
Sayadi, M., Mojaddar Langroodi, A., Amiri, S. and Radi, M. (2022). Effect of nanocomposite alginate-based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef. Food Science & Nutrition, 10: 1401–
Shavisi, N., Khanjari, A., Basti, A.A., misaghi, A. and Shahbazi, Y., (2017). Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Science, 124: 95-104.
Shahhoseini, S. R., Safari, R. and Javadian, S. R. (2021). Evaluation antioxidant effects of Pullulan edible coating with watercress extract (Nasturtiumn officinale) on the chemical corruption of fresh beluga sturgeon fillet during storage in a refrigerator. Iranian Scientific Fisheries Journal, 30 (2):133-146. (In Persian).
Shakour, N., Khoshkhoo, Z., Akhondzadeh Basti, A., Khanjari, A. and Mahasti Shotorbani P. (2021). Investigating the properties of PLA-nanochitosan composite films containing Ziziphora Clinopodioides essential oil and their impacts on oxidative spoilage of Oncorhynchus mykiss Food Science and Nutrition, 00:1–13.
Valipour F, Ariaii P, Khademi D, N. M. (2017). Effect of chitosan edible coating enriched with eucalyptus essential oil and α-tocopherol on silver carp fillets quality during refrigerated storage. Journal of Food Safety, 37(1). e12295.
Zarandi, M., Hasani, M. and Shotorbani, P.M (2022). Assessing edible composite coating of sodium alginate–galbanum gum impregnated with nettle extract on improving the shelf life of rainbow trout fillet. Journal of Food Measurement and Characterization, 16: 2556–2570.
_||_
Abbasi, E., Sarteshnizi, R.A., Gavlighi, H.A., Nikoo, M., Azizi, M.H. and Sadeghinejad, N. (2019). Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus) and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage. Meat Science, 147: 135- 143.
Abdulkhani, A., Hosseinzadeh, J., Ashori, A. and Esmaeeli, H. (2017). Evaluation of the antibacterial activity of cellulose nanofibers/polylactic acid composites coated with ethanolic extract of propolis. Polymer Composites, 38 (1): 13-19.
Aghababaei, L., Hasani, M. and Shotorbani, P.M. (2022). Antioxidant and antimicrobial characteristics of chitosan and galbanum gum composite coating incorporated with cumin essential oil on the shelf life of chicken fillets. Journal of Food Measurement and Characterization, 16: 1820–1833.
Akram, M. B, Hassan, S. A, Khalid, S., Khan, M. I. and Sheheryar, M. (2019). Updated Review: Quality Parameters and Nutritional Values of Ostrich Meat. SSR Inst. International Journal of Life Sciences, 5(1): 2126-2129.
Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., Hesarinejad, M. A, Mortazavi, S.A and Mohebbi M. (2017). Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects. Carbohydrate Polymers, 155(2): 68-77.
Bagheri, R., Izadi Amoli, R., Tabari Shahndash, N. and Shahosseini, S. R. (2016). Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food science and Nutrition, 4(2): 216–222.
Batooli, H., Jamzad, Z. and Jalili A. (2020). The conservation status of Zygophyllum eichwaldii C. A. Meyer, an endemic medicinal and rare species from Iran. Iranian Medicinal plants Technology, 02 (02): 36-51.
Capita, R. T. and Carlos, A. C. (2018). Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage. Food Microbiology, 72(1): 146-56.
Davidson, P. M. (2001). Chemical preservatives and naturally antimicrobial compounds, in: L.R. Beuchat, T.J. Montville, M.P Doyle (Eds.), Food Microbiology: Fundamentals and Frontiers. ASM Press, Washington DC, 593-628.
Emamifar, A. and Bavaisi, S. (2017). Effect of mixed edible coatings containing gum tragacanth and Aloe vera on postharvest quality of strawberries during storage. Iranian Food Science and Technology Research Journal, 13(3): 39-54.
Eslamian Amiri, M., Ahmady, M., Ariaii, P., Golestan, L. and Ghorbani-HasanSaraei, A. G. (2021). Use composite coating of chitosan-chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets. Food Science & Nutrition, 9: 6524–6537.
Foroughi, A., Pournaghi, P., Tahvilian, R., Zangeneh, M.M., Zangeneh, A. and Moradi, R. (2016). Ethnomedicinal Plants: Study on the Chemical Composition and Antibacterial Activity of the Nigella sativa (Black Seed) Oil's. International Journal of Pharmaceutical and Clinical Research, 8(11): 1528-1532.
Ghayempour, S., Montazer, M. and Mahmoudi Rad, M. (2015). Tragacanth Gum as a Natural Polymeric Wall for Producing Antimicrobial Nanocapsules Loaded With Plant Extract. International Journal of Biological Macromolecules, 81: 514-520.
Giroux, M., Ouattara, B., Yefsah, R., Smoragiewicz, W., Saucier, L. and Lacroix, M. (2001). Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. Journal of Agricultural and Food Chemistry, 49: 919-25.
Heydari-Majd, M., Ghanbarzadeh, B., Shahidi-Noghabi, M., Najafi, M. A. and Mohammadyar. H. (2019). A new active nanocomposite film based on PLA/ZnO nanoparticle/essential oils for the preservation of refrigerated Otolithes ruber fillets. Food Packaging and Shelf Life, 19. 94–103.
Horbańczuk, O.K., Jóźwik, A., Wyrwisz, J., Marchewka, J. and Wierzbicka, A. (2021). Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time. Molecules, 26: 34-45.
Javadian, S. R., Shahoseini, S. R. and Ariaii, P. (2016). The effects of liposomal encapsulated thyme extract on the quality of fish mince and Escherichia coli O157: H7 inhibition during refrigerated storage. Journal of Aquatic Food Product Technology, 26 (1): 115-123.
Juszczuk-Kubiak, E., Dekowska, A., Sokołowska, B., Połaska, M. and Lendzion K. (2021). Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach. Processes, 9(5): 803.
Khanjani, M., Ariaii, P., Najafian, L. (2023). Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet. Journal of Food Measurement and Characterization, 17: 4161–4174.
Khodayari, M., Basti, A. A., Khanjari, A., Misaghi, A., Kamkar, A., Shotorbani, P. M., &Hamedi, H. (2019). Effect of poly(lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf-life extension of vacuum-packed cooked sausages. Food Packaging and Shelf Life. 19: 200- 209.
Mazoochi, A., Pourmousavi, S. A. and Bamoniri, A. (2021). Essential oil analysis and biological activities of the aerial parts of Zygophyllum eichwaldii C. A. Mey., a native plant from Iran. Journal of Medicinal Plants, 20 (79): 85-98.
Muñoz-Tebar, N., Pérez-Álvarez, J.A., Fernández-López, J. and Viuda-Martos, M. (2023). Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review. Polymers, 15: 396.
Nagarajan, M., Rajasekaran, B., Benjakul, S. and Venkatachalam, K. 2021. Influence of CH-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon), Current Research in Food Science, 4: 345-353.
Pirnia, M., Tabatabaei yazdi, F., Mortazavi, S. A. and Mohebi. M. (2020). Survey of antimicrobial gelatin-frankincense (Boswellia carteri) bilayer edible film incorporated with ascorbic acid and Hyssopus officinalis essential oil on ostrich fillets shelf life at refrigerator temperature. Journal of food science and technology17 (100): 43-56. (In Persian).
Rezaeigolestani, M., Misaghi, A., Khanjari, A., Basti, A. A., Abdulkhani, A. and Fayazfar, S. (2017). Antimicrobial evaluation of novel poly-lactic acid-based nanocomposites incorporated with bioactive compounds in-vitro and in refrigerated vacuum-packed cooked sausages. International Journal of Food Microbiology, 260: 1-10.
Seydim, A. C., Acton, J. C., Hall, M. A., and Dawson, P. L. (2006). Effects of packaging atmospheres on shelf lifequality of ground ostrich meat. Meat Science, 73(3): 503-510.
Singh, B. R., Dubey, S. and Siddiqui, M. Z. (2015). Antimicrobial Activity of Natural Edible Gums. World Journal of Pharmaceutical Sciences, 3(11): 2217-2221.
Sayadi, M., Mojaddar Langroodi, A., Amiri, S. and Radi, M. (2022). Effect of nanocomposite alginate-based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef. Food Science & Nutrition, 10: 1401–
Shavisi, N., Khanjari, A., Basti, A.A., misaghi, A. and Shahbazi, Y., (2017). Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Science, 124: 95-104.
Shahhoseini, S. R., Safari, R. and Javadian, S. R. (2021). Evaluation antioxidant effects of Pullulan edible coating with watercress extract (Nasturtiumn officinale) on the chemical corruption of fresh beluga sturgeon fillet during storage in a refrigerator. Iranian Scientific Fisheries Journal, 30 (2):133-146. (In Persian).
Shakour, N., Khoshkhoo, Z., Akhondzadeh Basti, A., Khanjari, A. and Mahasti Shotorbani P. (2021). Investigating the properties of PLA-nanochitosan composite films containing Ziziphora Clinopodioides essential oil and their impacts on oxidative spoilage of Oncorhynchus mykiss Food Science and Nutrition, 00:1–13.
Valipour F, Ariaii P, Khademi D, N. M. (2017). Effect of chitosan edible coating enriched with eucalyptus essential oil and α-tocopherol on silver carp fillets quality during refrigerated storage. Journal of Food Safety, 37(1). e12295.
Zarandi, M., Hasani, M. and Shotorbani, P.M (2022). Assessing edible composite coating of sodium alginate–galbanum gum impregnated with nettle extract on improving the shelf life of rainbow trout fillet. Journal of Food Measurement and Characterization, 16: 2556–2570.
