Chitosan Coatings Containing Mentha spicata Essential Oil and Zinc Oxide Nanoparticle for Shelf Life Extension of Rainbow Trout Fillets |
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| Authors: | Yasser Shahbazi Nassim Shavisi |
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| Institution: | 1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iranyasser.shahbazi@yahoo.com;3. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran |
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| Abstract: | ABSTRACTThe objective of the current study was to determine the effects of chitosan (CH) coatings containing Mentha spicata essential oil (MSO; 0.2 and 0.4%) and zinc oxide nanoparticle (ZnO; 0.2 and 0.4%) on chemical (total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS) and peroxide value (PV)), microbial (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of raw rainbow trout fillets during 14 days of refrigerated storage. Final microbial population of CH + MSO 0.4% + ZnO 0.4% and CH + MSO 0.4% + ZnO 0.2% retarded approximately 3–5 log CFU/g as compared to control groups (P < 0.05). At the end of storage time in control samples, TVB-N, TBARS, and PV reached 49.3 mg N/100 g, 3.31 mg malonaldehyde/kg, and 2.04 meq peroxide/kg lipid, while the values for the treated samples with MSO (0.2 and 0.4%) in combination with ZnO (0.2 and 0.4%) remained lower than 25 mg N/100 g, 2 mg malonaldehyde/kg, and 1.1 meq peroxide/kg lipid, respectively. The results indicate a potential use of CH coating containing MSO and ZnO as an effective type of antimicrobial packaging to maintain quality of rainbow trout fillets. |
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| Keywords: | Chitosan coating Mentha spicata essential oil zinc oxide nanoparticle rainbow trout fillets |
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