اخبار و اعلانات

 آمار

تعداد نشریات284
تعداد نشریات سازمان82
تعداد شماره‌ها3,081
تعداد مقالات34,377
تعداد مشاهده مقاله47,997,126
تعداد دریافت فایل اصل مقاله78,921,198
Mohammadian, Mohammadreza, Akhondzadeh Basti, Afshin, khanjari, Ali, Abbasi, Javad, Rezaeigolestani, Mohammadreza. (1404). Enhancing Hypophthalmichthys molitrix Fillet Shelf Life with Innovative Chitosan-Coated Cuminum Cyminum Essential Oils. سامانه مدیریت نشریات علمی, 14(3), 230-237. doi: 10.22034/jmpb.2024.366478.1726
Mohammadreza Mohammadian; Afshin Akhondzadeh Basti; Ali khanjari; Javad Abbasi; Mohammadreza Rezaeigolestani. "Enhancing Hypophthalmichthys molitrix Fillet Shelf Life with Innovative Chitosan-Coated Cuminum Cyminum Essential Oils". سامانه مدیریت نشریات علمی, 14, 3, 1404, 230-237. doi: 10.22034/jmpb.2024.366478.1726
Mohammadian, Mohammadreza, Akhondzadeh Basti, Afshin, khanjari, Ali, Abbasi, Javad, Rezaeigolestani, Mohammadreza. (1404). 'Enhancing Hypophthalmichthys molitrix Fillet Shelf Life with Innovative Chitosan-Coated Cuminum Cyminum Essential Oils', سامانه مدیریت نشریات علمی, 14(3), pp. 230-237. doi: 10.22034/jmpb.2024.366478.1726
Mohammadian, Mohammadreza, Akhondzadeh Basti, Afshin, khanjari, Ali, Abbasi, Javad, Rezaeigolestani, Mohammadreza. Enhancing Hypophthalmichthys molitrix Fillet Shelf Life with Innovative Chitosan-Coated Cuminum Cyminum Essential Oils. سامانه مدیریت نشریات علمی, 1404; 14(3): 230-237. doi: 10.22034/jmpb.2024.366478.1726

Enhancing Hypophthalmichthys molitrix Fillet Shelf Life with Innovative Chitosan-Coated Cuminum Cyminum Essential Oils

Journal of Medicinal plants and By-products
مقاله 3، دوره 14، شماره 3، مرداد و شهریور 2025، صفحه 230-237    اصل مقاله (635.58 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22034/jmpb.2024.366478.1726
نویسندگان
Mohammadreza Mohammadian* 1؛ Afshin Akhondzadeh Basti2؛ Ali khanjari2؛ Javad Abbasi1؛ Mohammadreza Rezaeigolestani3
1Department of Animal and Poultry Health and Nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran
3Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
چکیده
This study investigated the effects of applying a chitosan coating with Cuminum cyminum L. essential oil (CCEO) as an antioxidant and antibacterial agent on the quality and duration of storage of silver carp fillets in a refrigerator at 4°C temperature. The chitosan coating was made with varying concentrations of CCEO, specifically 0%, 0.3%, 0.45%, and 0.6%. The antioxidant and antibacterial properties of the packaged fillet sample were assessed and tested at 4 ◦C for 0, 1, 3, 5, 7, 9, 11, 13, and 15 days. After fifteen days, the amounts of TVC (total viable counts), EBC (enterobacteriaceae), and LAB (lactic acid bacteria) were significantly lower when chitosan coating with 0.6% CCEO was used compared to other treatments (P < 0.05). The logarithmic colony-forming unit (CFU) counts per gram for total viable count (TVC), enterobacteriaceae count (EBC), and lactic acid bacteria (LAB) were 4.86, 4.96, and 4.02, respectively. The application of chitosan coating in conjunction with 0.6% CCEO effectively suppressed the increase in thiobarbituric acid (TBA), total volatile base nitrogen (TVB-N), peroxide value (PV), and pH levels in the silver carp fillets. The results indicate that applying a chitosan coating with CCEO can extend the shelf life of silver carp fillets when stored in refrigerated conditions for up to 15 days without adversely affecting their taste, aroma, or texture. Our research has shown that applying a chitosan coating with CCEO can significantly extend the freshness of silver carp fillets when kept in the refrigerator.
کلیدواژه‌ها
Silver carp؛ Shelf life؛ Chitosan؛ Coating؛ Cuminum cyminum؛ Essential oil
مراجع
  1. Pinto de Rezende L., Barbosa J., Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022;11(8):1100.
  2. Jawdhari A., Mihăilescu D.F., Fendrihan S., Jujea V., Stoilov-Linu V., Negrea B.-M. Silver carp (Hypophthalmichthys molitrix) (Asian Silver Carp) presence in Danube Delta and Romania—a review with data on natural reproduction. Life,12(10).
  3. W Latimer, Jr. (ed.) G. Official Methods of Analysis, 22nd.Edition. 2023. https://doi.org/10.1093/9780197610145.002.001
  4. Ajourloo M., Khanjari A., Misaghi A., Akhondzadeh Basti A., Kamkar A., Yadegar F., Gholami F., Khansavar F., Fallah F. Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan-style fresh sausage. Food Sci. Nutr. 2021;9(3):1665-1675.
  5. Sheerzad S., Khorrami R., Khanjari A., Gandomi H., Basti A.A., Khansavar F. Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil. LWT 2024;197:115912.
  6. Abbasi Z., Aminzare M., Hassanzad Azar H., Rostamizadeh K. Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes. Journal Food Science Technology. 2021;58(7):2677-2687.
  7. Beis S.H., Azcan N., Ozek T., Kara M., Baser K.H.C. Production of essential oil from Cumin seeds. Chem. Natl. Comp. 2000;36:265-268.
  8. Mostafavi F.S., Zaeim D. Agar-based edible films for food packaging applications-A review. Int. Journal Biollogy Macromol. 2020;159:1165-1176.
  9. Suhag R., Kumar N., Petkoska A.T., Upadhyay A. Film formation and deposition methods of edible coating on food products: A review. Food Res. Int. 2020;136:109582.
  10. Aayush K., McClements D.J., Sharma S., Sharma R., Singh G.P., Sharma K., Oberoi K. Innovations in the development and application of edible coatings for fresh and minimally processed Apple. Food Control 2022;141:109188.
  11. Beigzadeh Ghelejlu S., Esmaiili M., Almasi H. Characterization of chitosan-nanoclay bionanocomposite active films containing milk thistle extract. Int. J. Biol. Macromol. 2016;86:613-621.
  12. Azevedo A.N., Buarque P.R., Cruz E.M.O., Blank A.F., Alves P.B., Nunes M.L., Santana L.C.L.d.A. Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria. Food Control 2014;43:1-9.
  13. Qi S., Huang H., Huang J., Wang Q., Wei Q. Lychee (Litchi chinensis Sonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products. Food Control 2015;50:195-201.
  14. Khanjari A., Esmaeili H., Hamedi M. Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil. Int. Journal Food Microbiol. 2023;385:109982.
  15. Sebaaly C., Jraij A., Fessi H., Charcosset C., Greige-Gerges H. Preparation and characterization of clove essential oil-loaded liposomes. Food Chem. 2015;178:52-62.
  16. Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 2010;120(1):193-198.
  17. Kamkar A., Molaee-aghaee E., Khanjari A., Akhondzadeh-basti A., Noudoost B., Shariatifar N., Alizadeh Sani M., Soleimani M. Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken breast fillet. Int. J. Food Microbiol. 2021;342:109071.
  18. Goulas A.E., Kontominas M.G. 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.
  19. Sallam K.I., Ishioroshi M., Samejima K. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT - Food Sci. Technol. 2004;37(8):849-855.
  20. Nam K.C., Ahn D.U. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci. 2003;63(1):1-8.
  21. Hematizad I., Khanjari A., Basti A.A., Karabagias I.K., Noori N., Ghadami F., Gholami F., Teimourifard R. In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage. Food Packag. Shelf Life 2021;30:100751.
  22. Bisht D.S., Menon K.R.K., Singhal M.K. Comparative Antimicrobial Activity of Essential oils of Cuminum cyminum L. and Foeniculum vulgare Mill. seeds against Salmonella typhimurium and Escherichia coli. Journal Essent. Oil Bear. Plants. 2014;17(4):617-622.
  23. Rana V.S. Chemical Composition of the Essential Oil of Cuminum cyminum L. Seeds from Western India. J Med Plants by-Prod. 2014;3:207-10.
  24. Bisht D., Menon K.R.K., Singhal M. Comparative Antimicrobial Activity of Essential oils of Cuminum cyminum L. and Foeniculum vulgare Mill. seeds against Salmonella typhimurium and Escherichia coli. Journal of essential oil-bearing plants JEOP. 2014;17:2014.
  25. Fattahian A., Fazlara A., Maktabi S., Pourmahdi M., Bavarsad N. The effects of chitosan containing nano-capsulated Cuminum cyminum essential oil on the shelf-life of veal in modified atmosphere packaging. J. Food Meas. Charact. 2022;16(1):920-933.
  26. Sallam K.I. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007;18(5):566-575.
  27. Fernández-Pan I., Carrión-Granda X., Maté J.I. Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets. Food Control 2014;36(1):69-75.
  28. Alizadeh Sani M., Ehsani A., Hashemi M. Whey protein isolate/cellulose nanofibre/TiO(2) nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. Int. J. Food Microbiol. 2017;251:8-14.
  29. Alirezalu K., Moazami-Goodarzi A.H., Roufegarinejad L., Yaghoubi M., Lorenzo J.M. Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality. Food Sci. Nutr. 2022;10(8):2505-2515.
  30. Zheng K., Li B., Liu Y., Wu D., Bai Y., Xiang Q. Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts. LWT 2023;176:114547.
  31. Alparslan Y., Baygar T. Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp. Food Bioproc. Technol. 2017;10(5):842-853.
  32. Marmion M., Ferone M.T., Whyte P., Scannell A.G.M. The changing microbiome of poultry meat; from farm to fridge. Food Microbiol. 2021;99:103823.
  33. Chen X., Chen W., Lu X., Mao Y., Luo X., Liu G., Zhu L., Zhang Y. Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging. Food Res. Int. 2021;147:110491.
  34. Dehnad D., Mirzaei H., Emam-Djomeh Z., Jafari S.-M., Dadashi S. Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat. Carbohydr. Polym. 2014;109:148-154.
  35. Bazargani-Gilani B., Aliakbarlu J., Tajik H. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innov. Food Sci. Emerg. Technol. 2015;29:280-287.
  36. Molayi R., Ehsani A., Yousefi M. The antibacterial effect of whey protein-alginate coating incorporated with the lactoperoxidase system on chicken thigh meat. Food Sci. Nutr. 2018;6(4):878-883.
  37. Bekhit A.E.-D.A., Holman B.W.B., Giteru S.G., Hopkins D.L. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends Food Sci. Technol. 2021;109:280-302.
  38. Bekhit A.E.A., Giteru S.G., Holman B.W.B., Hopkins D.L. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Compr. Rev. Food Sci. Food Safety 2021;20(4):3620-3666.
  39. Mehdizadeh T., Tajik H., Jafarie S., Kaboudari A. Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet. Food Sci. Biotechnol. 2019;28(5):1499-1506.
  40. Wang W., Zhao D., Xiang Q., Li K., Wang B., Bai Y. Effect of cinnamon essential oil nanoemulsions on microbiological safety and quality properties of chicken breast fillets during refrigerated storage. LWT 2021;152:112376.
  41. Zhang X., Ismail B.B., Cheng H., Jin T.Z., Qian M., Arabi S.A., Liu D., Guo M. Emerging chitosan-essential oil films and coatings for food preservation - A review of advances and applications. Carbohydr. Polym. 2021;273:118616.
  42. Mehdizadeh T., Mojaddar Langroodi A. Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat. Int. J. Biol. Macromol. 2019;141:401-409.
  43. Farsanipour A., Khodanazary A., Hosseini S.M. Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Scomberoides commersonnianus fillets at refrigerated condition. Int. J. Biol. Macromol. 2020;155:766-771.
  44. Ghimire A., Paudel N., Poudel R. Effect of pomegranate peel extract on the storage stability of ground buffalo (Bubalus bubalis) meat. LWT 2022;154:112690.
  45. Bharti S.K., Pathak V., Alam T., Arya A., Singh V.K., Verma A.K., Rajkumar V. Materialization of novel composite bio-based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage. J. Food Sci. 2020;85(9):2857-2865.
  46. Hussain Z., Li X., Zhang D., Hou C., Ijaz M., Bai Y., Xiao X., Zheng X. Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C. Meat Sci 2021;171:108269.
  47. El Bayomi R.M., Shata R.H.M., Mahmoud A.F.A. Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage. J. Food Meas. Charact. 2023;17(3):2464-2474.
  48. Karakosta L.K., Vatavali K.A., Kosma I.S., Badeka A.V., Kontominas M.G. Combined effect of chitosan coating and laurel essential oil (Laurus nobilis) on the microbiological, chemical, and sensory attributes of water buffalo meat. Foods 2022;11(11):1664.
  49. Jaspal M.H., Ijaz M., Haq H.A.u., Yar M.K., Asghar B., Manzoor A., Badar I.H., Ullah S., Islam M.S., Hussain J. Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat. LWT 2021;146:111459.
  50. Li Q., Wei L., Zhang J., Gu G., Guo Z. Significantly enhanced antioxidant activity of chitosan through chemical modification with coumarins. Electronic supplementary information (ESI) available. DOI: 10.1039/c8py01790e. Polymer Chem. 2019;10(12):1480-88.
  51. Nowzari F., Shábanpour B., Ojagh S.M. 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.
  52. Mojaddar Langroodi A., Nematollahi A., Sayadi M. Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation. J. Food Meas. Charact. 2021;15(3):2790-2804.
  53. Ahmad R., Yu Y.H., Hua K.F., Chen W.J., Zaborski D., Dybus A., Hsiao F.S., Cheng Y.H. Management and control of coccidiosis in poultry - A review. Anim. Biosci. 2024;37(1):1-15.
  54. Oğuzhan Yıldız P., Yangılar F. Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout. J. Food Saf. 2017;37(4):e12341.
آمار
تعداد مشاهده مقاله: 346
تعداد دریافت فایل اصل مقاله: 366


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب