Impacts of Carboxymethyl Cellulose Containing Propolis Extract on the Shelf Life of Trout Fillets

Background & Aims of the Study: The present study aimed to evaluate the impact of Carboxymethyl Cellulose (CMC) coating incorporated with Propolis Extract (PE) on the shelf life properties during storage of trout fillets. Materials and Methods: Study treatments included control, CMC, CMC-PE ۱%, and CMC-PE ۲%. The samples were stored in a refrigerator for ۱۵ days, and their microbial, chemical, and sensory properties were evaluated every three days. Results: All groups showed a significant reduction in total viable counts of Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria, and yeasts/molds population compared to the control samples. In comparison, the coated samples exhibited significantly (P<۰.۰۵) lower total volatile essential nitrogen, thiobarbituric acid, peroxide, and K values than the uncoated trout. Based on the sensory evaluation results, PE preserved the sensory characteristics significantly (P<۰.۰۵) throughout the study. The most efficient treatment in the shelf life enhancement of the studied samples belonged to CMC-PE ۲%, followed by CMC-PE ۱% and then CMC. Combined treatment of CMC-PE ۲% increased the shelf life of the rainbow trout fillet for ۱۲ days during refrigerated storage. Conclusion: Eventually, incorporated PE in CMC was introduced as an alternative candidate for synthetic preservatives in refrigerated trout fillet with various health benefits.

کلیدواژه ها:

Oncorhynchus mykiss ، Propolis ، Refrigeration ، Carboxymethyl cellulose ، Shelf life