Document Type : Research Paper

Authors

• Shahin Zomorodi ¹
• Mojtaba Agdar ghare aghaji ²
• Mehdi Gharekhani ³
• Shahram Hanifian ⁴

¹ Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, AREEO,

² Food Science and Engineering, Islamic Azad University, Tabriz Branch

³ Food Science and Engineering ,, Tabriz Branch, Islamic Azad University, Tabriz, Iran

⁴ Department of Food Science and Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Abstract

Enzymatic and chemical activities in fish fillets in the refrigerator lead to spoilage and reduce product quality. In this regard, the use of edible coatings with antioxidant compounds is an effective way to maintain the quality of fish. In this study, the effect of an Althaea officinalis mucilage coating containing 0, 0.25, and 0.5% concentrations of orange peel essential oil in reducing chemical spoilage and increasing the shelf life of fish fillets in the refrigerator was investigated during 16 days of storage. The amount of volatile nitrogen bases, free fatty acids, peroxide, and thiobarbituric acid indexes increased during the storage period of fillet, which was less in samples coated with mucilage containing orange peel essential oil than in other treatments (P 0.05). Based on the results of the sensory evaluation, control and treatments coated with mucilage up to the fourth day of storage, treatments coated with mucilage containing 0.25% of essential oil until the 8th day of storage, and treatments coated with mucilage containing 0.5% of essential oil up to the 12th day of storage, were acceptable.

Keywords

• Althaea officinalis mucilage
• Edible coating
• Fish fillet
• Orange peel essential

Main Subjects

• بسته بندی
• پوششهای خوراکی