Effect of myofibrillarProtein in combination with Zataria multiflora essential oil on increasing the shelflife of fish fillet of Otolithes ruber
Subject Areas : Food Microbial Contamination
fatemeh fathimoghadam
1
,
laleh roomiani
2
1 - Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
2 - Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
Keywords: "Myofibrillar Protein Film", "Zataria multiflora", "Shelflife", "Otolithes ruber",
Abstract :
In this study, the effect of myofibrilar protein with the Zataria essential oil was investigated in three concentrations of 0.5, 1 and 1.5% on the shelf life of fish fillets in a period of 15 days at a refrigerated temperature. According to the analysis of essential oil, the dominant components were carrocolol (46.82%), thymol (18.34%) and linalool (12.71%). There was no significant difference between the treatments with control and treatment of myofibrilear protein film and essential oil of Shirzi. During 15 days of storage, the parameters of TBA (Thiobarbituric Acid), PV (Peroxide), FFA (Free Fatty Acids), TVB-N (Total Volatile Nitrogen Bases) showed an increase in the concentration of thyme essential oil in myofibrilear film decreased these parameters . Accordingly, the myofibricular protein film with 1.5% essential oil of essential oil of thyme with a significant difference compared with the control had the highest efficiency in increasing the shelf life of the fish fillet. Color index L * and a * did not change significantly during storage (P
_||_