Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

Abstract The effects of a chitosan (Ch) coating enriched with cinnamon oil (Ch + C) on quality of rainbow trout ( Oncorhynchus mykiss ) during refrigerated storage (4 ± 1 °C) were examined over a period of 16 days. A solution of Ch (2%, w/v) and Ch + C (2%, w/v Ch + 1.5%, v/v C) was used for the coating. The control and the coated fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count), chemical (TVB-N, PV, TBA), and sensory (raw and cooked fish) characteristics. The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.

[1]  R. Holley,et al.  Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. , 1997, International journal of food microbiology.

[2]  M. T. García-Arias,et al.  Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method , 2004 .

[3]  R. Holley,et al.  Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. , 2000, International journal of food microbiology.

[4]  M. López-Caballero,et al.  A chitosan–gelatin blend as a coating for fish patties , 2005 .

[5]  B. Giménez,et al.  Modified atmosphere packaging of filleted rainbow trout , 2002 .

[6]  H. Corke,et al.  Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. , 2007, Journal of agricultural and food chemistry.

[7]  G. Tsai,et al.  Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation. , 2002 .

[8]  P. Katikou,et al.  Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. , 2007, Meat science.

[9]  Witoon Prinyawiwatkul,et al.  The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage , 2007 .

[10]  M. Kontominas,et al.  Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes , 2005 .

[11]  F. Shahidi,et al.  Chitosan as an edible invisible film for quality preservation of herring and atlantic cod. , 2002, Journal of agricultural and food chemistry.

[12]  P. Duh.  Antioxidant activity of burdock (Arctium lappa Linné): Its scavenging effect on free-radical and active oxygen , 1998 .

[13]  T. Yanık,et al.  Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. , 2004, International journal of food microbiology.

[14]  Arun Sharma,et al.  Chitosan and mint mixture: A new preservative for meat and meat products , 2008 .

[15]  W. J. Dyer,et al.  A rapid method of total lipid extraction and purification. , 1959, Canadian journal of biochemistry and physiology.

[16]  Yuanlong Chi,et al.  The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice , 2008 .

[17]  R. S. Kirk,et al.  Pearson's chemical analysis of foods , 1981 .

[18]  Yi‐Chen Chen,et al.  Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage , 2008 .

[19]  F. Shahidi,et al.  Food applications of chitin and chitosans , 1999 .

[20]  K. Sallam.  Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. , 2007, Food control.

[21]  Harold Egan,et al.  Pearson's Composition and Analysis of Foods , 1991 .

[22]  W. Horwitz.  Official Methods of Analysis , 1980 .

[23]  M. T. García-Arias,et al.  Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method , 2005 .

[24]  M. Gordon,et al.  Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems , 1999 .

[25]  N. Tzortzakis,et al.  Impact of cinnamon oil-enrichment on microbial spoilage of fresh produce. , 2009 .

[26]  Hongjun Li,et al.  Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process. , 2008, Meat science.