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Coating Effects of Orange and Pomegranate Peel Extracts Combined with Chitosan Nanoparticles on the Quality of Refrigerated Silver Carp Fillets
Author(s) -
Zarei Mehdi,
Ramezani Zahra,
EinTavasoly Shekufeh,
Chadorbaf Milad
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12462
Subject(s) - preservative , chemistry , food science , orange (colour) , chitosan , thiobarbituric acid , mesophile , fish fillet , coating , lipid oxidation , shelf life , antioxidant , fish <actinopterygii> , bacteria , biology , lipid peroxidation , fishery , biochemistry , organic chemistry , genetics
Abstract The coating effects of orange and pomegranate peel extract combined with chitosan nanoparticles on the quality of silver carp ( H ypophthalmicthys molitrix ) fillets during refrigerated storage at 4 C were evaluated. Solutions of orange and pomegranate peel extracts (1%, w/v) was used for dip pretreatment, and nanochitosan solution (2%, w/v) was used for the coating. The control and the coated fish samples were analyzed periodically for microbiologic (total mesophilic and psychrotrophic count), physicochemical (p H , total volatile basic nitrogen, thiobarbituric acid reactive substances) and sensory attributes. The results indicated that nanochitosan coating was effective for the preservation of silver carp fillets during refrigerated storage. However, a dip pretreatment in orange or pomegranate peel extract combined with nanochitosan coating were significantly inhibited the development of lipid oxidation in fish samples. In this context, pomegranate peel extract was significantly stronger than orange peel extract. Practical Applications The combination of orange or pomegranate peel extract and chitosan nanoparticles can be utilized as a safe preservative for fish under refrigerated storage.