Home Articles List Article Information
Veterinary Research Forum
Journal Archive
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Esmaeli, F., Tajik, H., Mehdizadeh, T., Maiely, M. (2019). Effect of combined application of Pimpinella affinis essential oil and extract in zein edible coating on vacuum packaged rainbow trout fillet quality. Veterinary Research Forum, 10(2), 109-117. doi: 10.30466/vrf.2019.75360.2008
Fatemeh Esmaeli; Hossein Tajik; Tooraj Mehdizadeh; Mahsa Maiely. "Effect of combined application of Pimpinella affinis essential oil and extract in zein edible coating on vacuum packaged rainbow trout fillet quality". Veterinary Research Forum, 10, 2, 2019, 109-117. doi: 10.30466/vrf.2019.75360.2008
Esmaeli, F., Tajik, H., Mehdizadeh, T., Maiely, M. (2019). 'Effect of combined application of Pimpinella affinis essential oil and extract in zein edible coating on vacuum packaged rainbow trout fillet quality', Veterinary Research Forum, 10(2), pp. 109-117. doi: 10.30466/vrf.2019.75360.2008
Esmaeli, F., Tajik, H., Mehdizadeh, T., Maiely, M. Effect of combined application of Pimpinella affinis essential oil and extract in zein edible coating on vacuum packaged rainbow trout fillet quality. Veterinary Research Forum, 2019; 10(2): 109-117. doi: 10.30466/vrf.2019.75360.2008

Effect of combined application of Pimpinella affinis essential oil and extract in zein edible coating on vacuum packaged rainbow trout fillet quality

Article 3, Volume 10, Issue 2, Spring 2019, Page 109-117  XML PDF (1.04 MB)
Document Type: Original Article
DOI: 10.30466/vrf.2019.75360.2008
Authors
Fatemeh Esmaeli1; Hossein Tajik email 2; Tooraj Mehdizadeh email orcid 2; Mahsa Maiely1
1MSc Student, Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
2Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Abstract
In the present study, the antioxidant and antimicrobial effects of essential oil (EO) and extract of Pimpinella affinis on the shelf life of rainbow trout during storage at refrigerator temperature based on three indicators of microbial, chemical and sensory quality parameters were evaluated. For this purpose, fish samples were stored in zein coatings containing 1.00% EO and 2.00% extract and in combination treatment containing 1.00% of each of them in refrigerator for 12 days. All of treatments were analyzed for microbiological count (Enterobacteriaceae, psychrophilic bacteria, mesophilic bacteria and pseudomonas bacteria) and chemical including pH, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen, peroxide value (POV) and free fatty acids (FFAs) and sensory (odor, color and texture) characteristics. Results showed that the highest levels of three factors including TBARS, POV and FFAs were related to the control sample and the least amount of these parameters was observed in EO and extract combination treatments. This effect of combined treatment was also observed in the reduction of total volatile basic nitrogen and pH parameters. Total bacterial counts during storage in fish treated with the extract and EO were remained below the acceptable level and microbial spoilage was significantly decreased compared to control. According to the sensory evaluation, treatments containing EO and extract showed improvement in this index compared to control treatment during storage. Based on the results of this study, it can be concluded that the EO and extract of P. affinis as active ingredients in zein coating successfully improve the quality and shelf life of the fish in the refrigerator.
Keywords
ssential oil; Extract; Pimpinella affinis; Rainbow trout; Zein
Main Subjects
Food Hygiene
References
 

  1. Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control 2007; 18(5): 566-575.
  2. Ojagh SM, Rezaei M, Razavi SH, et al. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 2010; 120(1): 193-198.
  3. Özogul Y, Özogul F, Kuley E, et al. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus) from the Black Sea, during chilled storage. Food Chem 2006; 99(4): 752-758.
  4. Quintavalla S, Vicini L. Antimicrobial food packaging in meat industry. Meat Sci 2002; 62(3): 373-380.
  5. Gomez-Estaca J, De Lacey AL, Lopez-Caballero M, et al. Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiol 2010; 27(7): 889-896.
  6. Shukla R, Cheryan M. Zein: The industrial protein from corn. Ind Crops Prod 2001; 13(3): 171-192.
  7. Kashiri M, Cerisuelo J. P, Dominguez I, et al. Zein films and coatings as carriers and release systems of Zataria multiflora Boiss. essential oil for antimicrobial food packaging. Food Hydrocoll 2017; 70: 260-268.
  8. Gomez-Estaca J, Montero P, Gimenez B, et al. Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem 2007; 105(2): 511-520.
  9. Burt S. Essential oils: Their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol 2004; 94(3): 223-253.
  10. Gulcın İ, Oktay M, Kıreccı E, et al. Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chem 2003; 83(3): 371-382.
  11. Singh N, Singh R, Bhunia A, et al. Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157: H7 on lettuce and baby carrots. LWT-Food Sci Technol 2002; 35(8): 720-729.
  12. Pol IE, Krommer J, Smid EJ. Bioenergetic consequences of nisin combined with carvacrol towards Bacillus cereus. Innov Food Sci Emerg Technol 2002; 3(1): 55-61.
  13. Sawant S, Sawant D, Shrangdher S, et al. Effect of vacuum packaging on shelf life of frozen shrimp. CIBTech J Biotechnol 2012; 1(1): 27-35.
  14. Barros L, Heleno SA, Carvalho AM, et al. Systematic evaluation of the antioxidant potential of different parts of Foeniculum vulgare Mill from Portugal. Food Chem Toxicol 2009; 47(10): 2458-2464.
  15. AOAC International. Official Methods of Analysis of AOAC International. 16th ed. Virginia, USA: Association of official analytical chemists, 1995.
  16. Jeon YJ, Kamil JY, Shahidi F. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agric Food Chem 2002; 50(18): 5167-5178.
  17. Wrolstad RE, Acree TE, Decker EA, et al. Handbook of food analytical chemistry, vol. 1. Water, proteins, enzymes, lipids, and carbohydrates. 1st ed. Indianapolis, USA: John Wiley & Sons 2005; 525-527.
  18. Egan H, Kirk R, Sawyer R. Pearson's chemical analysis of food. 9th ed. Edinburgh, UK: Churchill Livingstone 1997; 609-634.
  19. International IDF standards. International dairy federation, IDF-Square, Vergote 41. Brussels, Belgium: IDF 1991; section 74A.
  20. Shantha NC, Decker EA. Rapid, sensitive, iron-based spectrophotometric methods for determination of perorlride values of food lipids. J AOAC Int 1994; 77(2): 421-424.
  21. Erkan N. The effect of thyme and garlic oil on the preservation of vacuum-packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food Bioprocess Tech 2012; 5(4): 1246-1254.
  22. Can OP. Combine effect of salting and thyme (Thymus vulgaris) essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) stored at 4 ˚C. Bull Vet Inst Pulawy 2011; 55: 435-441.
  23. 23.Rezaei M, Jafari H, Sahari MA, et al. Relation of biogenic amines and bacterial changes in ice‐stored southern Caspian kutum (Rutilus frisii kutum). J Food Biochem 2007; 31(4): 541-550.
  24. Goulas AE, Kontominas MG. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chem 2005; 93(3): 511-520.
  25. Özogul F, Kus B, Kuley E. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets. Int J Food Sci Technol 2013; 48(11): 2228-2238.
  26. Gonzalez-Fandos E, Villarino-Rodrıguez A, García-Linares M, et al. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method. Food Control 2005; 16(1): 77-85.
  27. 27. Lu F, Ding Y, Ye X, et al. Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets. LWT-Food Sci Technol 2010; 43(9): 1331-1335.
  28. Chamanara V, Shabanpour B, Gorgin S, et al. An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil. Int J Biol Macromol 2012; 50(3): 540-544.
  29. Fan W, Sun J, Chen Y, et al. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem 2009; 115(1): 66-70.
  30. Souza BW, Cerqueira MA, Ruiz HA, et al. Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). J Agric Food Chem 2010; 58(21): 11456-11462.
  31. Nowzari F, Shabanpour B, Ojagh SM. Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chem 2013; 141(3): 1667-1672.
  32. Frangos L, Pyrgotou N, Giatrakou V, et al. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets. Food Microbiol 2010; 27(1): 115-121.
  33. Fan W, Chi Y, Zhang S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypo-phthalmicthys molitrix) during storage in ice. Food Chem 2008; 108(1): 148-153.
  34. Jouki M, Yazdi FT, Mortazavi SA, et al. Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets. Int J Food Microbiol 2014; 174: 88-97.
  35. Gimenez B, Roncales P, Beltran JA. Modified atmosphere packaging of filleted rainbow trout. J Sci Food Agric 2002; 82(10): 1154-1159.
  36. FAO. Training for fish quality improvement: training needs analysis. Available at: http://www.fao.org/3/a-az380e.pdf. Accessed May 22, 2019.
  37. Pezeshk S, Rezaei M, Hosseini H. Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum‐packaged rainbow trout stored at 4 ± 1 ˚C. J Food Sci 2011; 76(6): M387-389.
  38. Gao M, Feng L, Jiang T, et al. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control 2014; 37: 1-8.
  39. Özyurt G, Kuley E, Özkütük S, et al. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem 2009; 114(2): 505-510.
  40. Refsgaard HH, Brockhoff PM, Jensen B. Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage. J Agric Food Chem 2000; 48(8): 3280-3285.
  41. Rostamzad H, Shabanpour B, Kashaninejad M, et al. Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets. Iran J Fish Sci 2010; 9(2): 279-292.
  42. Goulas AE, Kontominas MG. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chem 2007; 100(1): 287-296.
  43. Kilincceker O, Dogan IS, Kucukoner E. Effect of edible coatings on the quality of frozen fish fillets. LWT-Food Sci Technol 2009; 42(4): 868-873.
  44. Perumalla A, Hettiarachchy NS. Green tea and grape seed extracts—Potential applications in food safety and quality. Food Res Int 2011; 44(4): 827-839.
  45. Gram L, Huss HH. Microbiological spoilage of fish and fish products. Int J Food Microbiol, 1996; 33(1): 121-137.
  46. Gelman A, Glatman L, Drabkin V, et al. Effects of storage temperature and preservative treatment on shelf life of the pond-raised freshwater fish, silver perch (Bidyanus bidyanus). J Food Prot 2001; 64(10): 1584-1591.
  47. Kim J, Marshall MR, Wei CI. Antibacterial activity of some essential oil components against five foodborne pathogens. J Agric Food Chem 1995; 43(11): 2839-2845.
  48. Mexis S, Chouliara E, Kontominas M. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 ˚C. Food Microbiol 2009; 26(6): 598-605.
Statistics
Article View: 71
PDF Download: 117