Volume 14, Issue 4 (3-2022)
ijhe 2022, 14(4): 563-576 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Pouryousef N, Ahmady M, Shariatifar N, Jafarian S, Shahidi S. The effects of poneh essential oil (free and nonoliposomes forms) on chemical, biological and sensory characteristics of minced silver carp fish at 4 °C. ijhe 2022; 14 (4) :563-576
URL: http://ijhe.tums.ac.ir/article-1-6612-en.html
URL: http://ijhe.tums.ac.ir/article-1-6612-en.html
1- Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Ssavadkooh, Mazandaran, Iran
2- Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Ssavadkooh, Mazandaran, Iran ,drahmady@gmail.com
3- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
2- Department of Food Science and Technology, Islamic Azad University, Savadkooh Branch, Ssavadkooh, Mazandaran, Iran ,
3- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- Department of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol, Mazandaran, Iran
Abstract: (1475 Views)
Background and Objective: Nowadays, the application of procedures to minimize oxidative and microbial spoilage in marine products is economically and hygienically important. This study was performed to determine the effect of free and nanoliposome forms of poneh (Mentha pulegium L.) essential oil to increase the shelf life and improve the sensory characteristics of silver carp minced fish (Hypophthalmichthys molitrix) during storage time.
Materials and Methods: In this study, the antibacterial properties of 1 and 2% essential oil and nanoliposomes form on the microbial population of minced silver carp fish inoculated with Bacillus cereus and Escherichia coli were measured. Also, chemical tests (DPPH (2,2-Diphenyl-1-picrylhydrazyl assay, measurement of iodine peroxide (PV), pH, total volatile nitrogen (TVB-N) and thiobarbituric acid (TBARs)) and sensory properties of minced silver carp were evaluated during 12 days of refrigerated storage.
Results: The results showed that the addition of poneh essential oil (free and nanoliposomes) according to the microbial results and the results of chemical experiments can effectively prevent microbial growth and chemical spoilage (p<0.05). Treatment containing 2% nano essential oil of poneh showed the greatest effect on the chemical, microbial and sensory properties of minced fish during the experimental period in comparison with control treatments, 1% poneh nanoliposomes essential oil and 2 and 1% free essential oils.
Conclusion: Therefore, the nanoliposomes form of 2% poneh essential oil can be used as a suitable additive to increase the shelf life of Silver carp fish in the fish industry.
Materials and Methods: In this study, the antibacterial properties of 1 and 2% essential oil and nanoliposomes form on the microbial population of minced silver carp fish inoculated with Bacillus cereus and Escherichia coli were measured. Also, chemical tests (DPPH (2,2-Diphenyl-1-picrylhydrazyl assay, measurement of iodine peroxide (PV), pH, total volatile nitrogen (TVB-N) and thiobarbituric acid (TBARs)) and sensory properties of minced silver carp were evaluated during 12 days of refrigerated storage.
Results: The results showed that the addition of poneh essential oil (free and nanoliposomes) according to the microbial results and the results of chemical experiments can effectively prevent microbial growth and chemical spoilage (p<0.05). Treatment containing 2% nano essential oil of poneh showed the greatest effect on the chemical, microbial and sensory properties of minced fish during the experimental period in comparison with control treatments, 1% poneh nanoliposomes essential oil and 2 and 1% free essential oils.
Conclusion: Therefore, the nanoliposomes form of 2% poneh essential oil can be used as a suitable additive to increase the shelf life of Silver carp fish in the fish industry.
Type of Study: Research |
Subject:
General
Received: 2022/01/4 | Accepted: 2022/02/2 | Published: 2022/03/16
Received: 2022/01/4 | Accepted: 2022/02/2 | Published: 2022/03/16
Send email to the article author
| Rights and Permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
