Effect of Salvia officinalis Extract with Vacuum Packaging on Physicochemical Properties of Hypophthalmichthys Molitrix Fish During Refrigeration Storage

Subject Areas : Journal of Animal Biology

Fateme Kolaie moakhar ¹ , Mehran Moslemi ² , Rozbeh Abedi ³

1 - Graduated from Non-profit Tajan University
2 - Agriculture Department, Jooybar Branch, Islamic Azad University, Jooybar, Iran
3 - Graduated from Non-profit Tajan University

Received: 2019-03-11 Accepted : 2019-11-05 Published : 2019-11-22

Keywords: Vacuum packaging, Shelf-life, Hypophthalmichthys molitrix fish, Salvia Officinalis Extract,

Abstract :

In this project, the effect of salvia officinalis extract coating in three treatments (at concentration of 1, 2, and 3%, respectively) was investigated on chemical and microbiological characteristics of fillets prepared from hypophthalmichthys molitrix during the 14-day refrigeration storage (4 °C) period. On days 1, 4, 7, 10 and 14 of storage, the treatments were chemically analyzed in terms of thiobarbituric acid (TBA) and total volatile base nitrogen (TVB-N), microbial load (total bacterial load) and moisture content, acidity (PH), and water holding capacity (WHC). Based on the obtained results, the amount of TVB-N in all treatments was significantly reduced compared to control treatment (p < 0.05). The increasing trend of bioaburic acid during storage period in all treatments was significantly lower than the control treatment. Considering total bacterial load, all of the coated specimens had significantly lower bacterial load compared to the control group except for the first day. Based on the evaluation results of treatments moisture during the storage period, there was a significant difference in all indices except on day 14. There was also no significant difference between samples with regard to samples WHC. Considering pH, a significant difference was observed in indices on different days between samples except on days 4 and 14. In relation to pressurized water, the obtained data from treatments showed no significant difference except on day 4. Considering that treatment 3 (treatment coated with 3% salvia extract) showed more advantages in most indices compared to other coated treatments, the above mentioned coating was therefore recognized as the best treatment in this study and its application is recommended for effective preservation of the chemical and microbial properties of food products during the storage period.

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