Effect of chitosan Enriched with a- Tocopherol Coating on Trout Quality and Shelf life during Refrigerated Storage
سال انتشار: 1392
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,222
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شناسه ملی سند علمی:
EME02_1692
تاریخ نمایه سازی: 14 شهریور 1393
چکیده مقاله:
Fresh fishes compared to red meats and chicken are more susceptible to spoilage however, damages lead to decrease in fish nutritional values. The object of this study was to enrich chitosan coating with a-tocopherol to prepare coating with both antimicrobial and antioxidant characteristics to improve quality and shelf life of fish as a dietary source. Chitosan solution (2%) and chitosan enriched with α-tocopherol in two concentrations (0.2% and 0.4%) were prepared for coating of the trout samples and they stored at 4±1°C. The control and the coated fish samples were analyzed periodically (at 7 day intervals) to determine peroxide value and thiobarbituric acid value, weight loss, pH, microbial analysis (total viable counts, psychotropic counts) and sensorial attributes (colour, odour, texture). As compared with the control samples, fewer changes were observed in oxidative indices, microbial counts, weight loss, pH, sensory evaluation in the samples treated with coating during refrigerated storage. In chitosan enriched a tocopherol treated samples, peroxide and thiobarbituric acid values were significantly less than other samples (p<0.05). Minimum oxidation rate belonged to chitosan coating enriched with 0.4% a tocopherol.
کلیدواژه ها:
نویسندگان
Haniye Tolouie
MSc of Food Science, Tabriz University of Medical Sciences, Iran
Javad Mohtadi Nia
Associated Professor of Food Science and Technology, Tabriz University of Medical Sciences, Iran
Amin Shakibi
Msc of Marine ecology, Department of Marine Science and Technology Tehran Science and Research Branch. Islamic Azad University, Iran.
Hamide Jalaliani
M.Sc of Food Technology, Department of Food Technology,Amol Science and Research Ayatollah Amoli Branch, Islamic Azad University, Iran