Pilmal, Maryam (2017) Effect of chitosan edible coating with Cinnamomum zeylanicum essential oil on the quality characteristics and shelf life of Hypophthalmichthys molitrix fish finger during refrigerated storage. Masters thesis, University of Zabol.
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Abstract
The aim of this study was to investigate the effect of 2% chitosan and 1.5% cinnamon essential oil on quality and shelf-life of silver carp fish fingers during storage in refrigerator (4˚C). Fish fingers were separately immersed in 2% chitosan coatings, 1.5% cinnamon essential oil and 1.5% cinnamon + chitosan coating for 2 minutes, then they were packed and stored for 18 days in a refrigerator (4˚C). The chemical parameters (pH, PV, TBA and TVB-N), microbial (PTC and TVC) and sensory evaluation were measured on days 0, 3, 6, 9, 12, 15 and 18. The results showed that with increasing storage time, pH, PV, TBA and TVB-N increased significantly (P <0.05). Also, the Total Viable Count (TVC) and cold weather (PTC) fish fingers increased significantly during refrigerated storage (P <0.05) that the chemical, microbial and sensory properties of the two-percent chitosan coating containing 1.5% of cinnamon essential oil showed less variation during storage, compared with other samples, so that, during the maintenance period, there was a significant difference with other treatments (P <0.05). According to the results, chitosan coating of 2% + cinnamon essential oil of 1.5% can provide co-coating which is used as a protector for silver carp fish fingers and the fingers can be kept for longer in the refrigerator (4˚C).
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | Chitosan, Essential oil, Cinnamomum zeylanicum, Hypophthalmichthys, Edible coating |
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling |
| Depositing User: | Mrs najmeh khajeh |
| Date Deposited: | 16 May 2018 07:14 |
| Last Modified: | 25 Jun 2019 04:22 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/1935 |
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