Investigating the chemical and microbial parameters of spoilage and determining the shelf life of Cyprinus carpio fillet Under the influence of carboxymethyl cellulose coating containing Salvia officinalis extract

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Moammad Esmaeili ¹ , Yasaman Fahim Dezhban ²

1 - M.S., Department of Agriculture, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
2 - Assistant Professor, Department of Natural Resources, Savadkooh Branch, Islamic Azad University, Svadkooh, Iran

Received: 2023-01-04 Accepted : 2023-02-22 Published : 2023-02-20

Keywords: Salvia Officinalis Extract, Spoilage, Carboxymethyl cellulose, Edible coating, Cyprinus carpio,

Abstract :

In the present study, the effect of carboxymethyl cellulose oral active coating containing salvia officinalis extract on the quality and shelf life of common carp fillet during the storage period in the refrigerator (4±1℃) was investigated. Common carp fillets in five control groups were treated with carboxymethyl cellulose coating without extract and containing 0.5% and 1% sage extract and kept in refrigerator for 12 days, chemical (pH, TVN, PV, TBA) and microbial (Total and Psychrophilic bacterial load) indicators were investigated. The results of this research confirm the better performance of carboxymethyl cellulose coating containing 1% sage extract compared to other treatments; So that the chemical indices and amounts of total and Psychrophilic bacteria as microbial indices of quality control of had better results than other treatments until the end of the storage period and showed was able to provide acceptable quality by reducing the Total bacterial amount and the amount of Psychrophilic bacteria in the samples. According to the results of the evaluation chemical indicators affecting spoilage, the application of carboxymethyl cellulose coating containing 1% of sage extract can more effectively cause damage by controlling and reducing the oxidation of lipids than other treatments. Maintain the quality of common carp fillets during the storage period. Therefore, Salvia officinalis extract, having antioxidant and antimicrobial properties, as a natural biological preservative in combination with coating of carboxymethyl cellulose, can be used as a method to maintain the quality and increase the shelf life of common carp fillets during storage in the refrigerator.

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