Volume 10, Issue 2 (Spring 2021)
Arch Hyg Sci 2021, 10(2): 117-132 |
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Bazargani-Gilani B, Pajohi-Alamoti M, Hassanzadeh P, Raeisi M. Impacts of Carboxymethyl Cellulose Containing Propolis Extract on the Shelf Life of Trout Fillets. Arch Hyg Sci 2021; 10 (2) :117-132
URL: http://jhygiene.muq.ac.ir/article-1-494-en.html
URL: http://jhygiene.muq.ac.ir/article-1-494-en.html
1- Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran.
2- Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
3- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran.
4- Department of Public Health, School of Health, Golestan University of Medical Sciences, Gorgan, Iran.
2- Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
3- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran.
4- Department of Public Health, School of Health, Golestan University of Medical Sciences, Gorgan, Iran.
Abstract: (1120 Views)
Background & Aims of the Study: The present study aimed to evaluate the impact of
Carboxymethyl Cellulose (CMC) coating incorporated with Propolis Extract (PE) on the shelf
life properties during storage of trout fillets.
Materials and Methods: Study treatments included control, CMC, CMC-PE 1%, and CMC-PE
2%. The samples were stored in a refrigerator for 15 days, and their microbial, chemical, and
sensory properties were evaluated every three days.
Results: All groups showed a significant reduction in total viable counts of Pseudomonas spp.,
lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria, and yeasts/molds population
compared to the control samples. In comparison, the coated samples exhibited significantly
(P<0.05) lower total volatile essential nitrogen, thiobarbituric acid, peroxide, and K values
than the uncoated trout. Based on the sensory evaluation results, PE preserved the sensory
characteristics significantly (P<0.05) throughout the study. The most efficient treatment in the
shelf life enhancement of the studied samples belonged to CMC-PE 2%, followed by CMC-PE
1% and then CMC. Combined treatment of CMC-PE 2% increased the shelf life of the rainbow
trout fillet for 12 days during refrigerated storage.
Conclusion: Eventually, incorporated PE in CMC was introduced as an alternative candidate for
synthetic preservatives in refrigerated trout fillet with various health benefits.
Carboxymethyl Cellulose (CMC) coating incorporated with Propolis Extract (PE) on the shelf
life properties during storage of trout fillets.
Materials and Methods: Study treatments included control, CMC, CMC-PE 1%, and CMC-PE
2%. The samples were stored in a refrigerator for 15 days, and their microbial, chemical, and
sensory properties were evaluated every three days.
Results: All groups showed a significant reduction in total viable counts of Pseudomonas spp.,
lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria, and yeasts/molds population
compared to the control samples. In comparison, the coated samples exhibited significantly
(P<0.05) lower total volatile essential nitrogen, thiobarbituric acid, peroxide, and K values
than the uncoated trout. Based on the sensory evaluation results, PE preserved the sensory
characteristics significantly (P<0.05) throughout the study. The most efficient treatment in the
shelf life enhancement of the studied samples belonged to CMC-PE 2%, followed by CMC-PE
1% and then CMC. Combined treatment of CMC-PE 2% increased the shelf life of the rainbow
trout fillet for 12 days during refrigerated storage.
Conclusion: Eventually, incorporated PE in CMC was introduced as an alternative candidate for
synthetic preservatives in refrigerated trout fillet with various health benefits.
Type of Study: Original Article |
Subject:
Microbiology
Received: 2020/12/28 | Accepted: 2021/02/13 | Published: 2021/02/9
Received: 2020/12/28 | Accepted: 2021/02/13 | Published: 2021/02/9
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