Effect of Methylcellulose Coating Enriched with Pimpinella affinis Oil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition

Journal of Food Processing and PreservationVolume 39, Issue 6 p. 1647-1655 Original Article Effect of Methylcellulose Coating Enriched with Pimpinella affinis Oil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition Peiman Ariaii, Corresponding Author Peiman Ariaii Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, 2647513 IranCorresponding author. TEL: 09126453445; FAX: 01143217301; EMAIL: p.aryaye@yahoo.comSearch for more papers by this authorHamid Tavakolipour, Hamid Tavakolipour Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IranSearch for more papers by this authorMasoud Rezaei, Masoud Rezaei Department of Fishery Products Technology, Tarbiat Modares University, Noor, Mazandaran, IranSearch for more papers by this authorAmir Hosein Elhami Rad, Amir Hosein Elhami Rad Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IranSearch for more papers by this authorSomayeh Bahram, Somayeh Bahram Department of Fisheries Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, IranSearch for more papers by this author Peiman Ariaii, Corresponding Author Peiman Ariaii Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, 2647513 IranCorresponding author. TEL: 09126453445; FAX: 01143217301; EMAIL: p.aryaye@yahoo.comSearch for more papers by this authorHamid Tavakolipour, Hamid Tavakolipour Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IranSearch for more papers by this authorMasoud Rezaei, Masoud Rezaei Department of Fishery Products Technology, Tarbiat Modares University, Noor, Mazandaran, IranSearch for more papers by this authorAmir Hosein Elhami Rad, Amir Hosein Elhami Rad Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IranSearch for more papers by this authorSomayeh Bahram, Somayeh Bahram Department of Fisheries Science, Qaemshahr Branch, Islamic Azad University, Qaemshahr, IranSearch for more papers by this author First published: 06 November 2014 https://doi.org/10.1111/jfpp.12394Citations: 21Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract The effects of methylcellulose (MC) coating enriched with Pimpinella affinis essential oil (PAO) on quality and shelf life of fresh silver carp fillets during refrigerated storage (4 ± 1C) were examined over a period of 16 days. MC solution (3%) and MC enriched with PAO (1.5% v/v concentration) were prepared for coating of the fish samples. The control and the treated fish samples were analyzed periodically for microbiological (total viable count), chemical (pH, thiobarbituric acid [TBA], total volatile basic nitrogen [TVB-N], free fatty acid [FFA] and pv) and sensory characteristics. According to results (pv, FFA, TBA, TVB-N, pH), color and odor on MC contain 1.5% PAO and have less change in comparison to other treatments (P < 0.05), and it could inhibit a total bacteria growth and psychrophilic counts of fillet. The results indicated that MC contains 1.5% PAO, a good antioxidant activity, so it can be used for fish preservation without any undesirable changes in antimicrobial and sensorial attributes. Practical Applications The main practical application behind the development of chitosan coating is used to preserve fish quality with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers and meet with the emergence of more and more food safety problems. The results of this study are a useful tool for the development of new environment-friendly and healthier commercial applications in the food processing industry because of its antimicrobial and antioxidative characteristics. Citing Literature Volume39, Issue6December 2015Pages 1647-1655 RelatedInformation