Effect of Edible Gelatin Coating-lemon (Citrus limonum) Peel Essential Oil on Qualitative Characteristics of Silver Carp (Hypophthalmichthys molitrix) Fillet
Subject Areas :Seyyed Javad Abolghasemi 1 * , Elnaz Nami Khasmakhi 2 , Mohamad Reza Rezayi Ardeh 3 , Rahim Shafeqqati 4
1 - Department of Fisheries, Talesh Branch, Islamic Azad University, Talesh, Iran.
2 - Department of Fisheries, Faculty of Natural Resources, Guilan University, Guilan, Iran.
3 - Department of Fisheries, Talesh Branch, Islamic Azad University, Talesh, Iran.
4 - Department of Fisheries, Talesh Branch, Islamic Azad University, Talesh, Iran.
Keywords: Edible coating, Gelatin, Lemon Peel Essential Oil, Qualitative Characteristics.,
Abstract :
Use of edible films and coatings is one of the methods of keeping aquatic animals. The purpose of this research is to evaluate the effect of edible coating of gelatin along with essential oil of lemon peel on nutritional value, chemical spoilage and sensory evaluation of silver carp fillet during storage in refrigerator (4˚c). For this purpose, after the initial preparation, the fish were covered with two gelatin solutions and a combination of gelatin and lemon peel essence and were evaluated for 20 days in a 5-day periods. Experimental treatments are including: treatment 1 control (gelatin solution), treatment 2 (gelatin solution containing 0.5% lemon peel essential oil), and treatment 3 (gelatin solution containing 1% lemon peel essential oil). Spoilage indices (pH and TVB-N), microbial evaluation (TVC) and sensory evaluation (color, odor, taste, and texture) were measured during the storage period. The results showed that the pH and TVB-N indices in the coated treatments were significantly lower than the control treatment (p<0.05). Microbial results confirmed that the total viable count (TVC) in treatments 2 and 3 decreased significantly compared to the control treatment (p<0.05). The results of the sensory evaluation showed that the treatments with coating obtained higher sensory scores at the beginning of the period and then lower sensory scores at the end of the period. According to the results, the coated treatments had better quality than the control during storage in the refrigerator and treatment 3 had the best quality.
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