Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature

Farhadi, Naeme; Meshkini, Saeid; Mehdizadeh, Tooraj

doi:10.22101/JRIFST.2022.319602.1307

Effect of Edible Chitosan Coating Containing Froriepia subpinnata Extract on Shelf life of Nile tilapia (Oreochromis niloticus) Fillet at Refrigerated Temperature

Document Type : Original Paper

Authors

¹ Department of Fishery, Faculty of Natural Resource, University of Urmia. Urmia, Iran

² Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

10.22101/JRIFST.2022.319602.1307

Abstract

Natural antimicrobial and antioxidant compounds in extracts and essential oils of plant can be used in the edible coatings for packaging of food product. The aim of this study was to investigate the effect of edible chitosan containing Froriepia subpinnata extract on storage time of Nile tilapia (Oreochromis niloticus) fille After preparation of fresh fish, except the control group (first treatment), fish fillets were coated with 2% chitosan solution (second treatment), 2% chitosan solution and 1% F. subpinnata extract (third treatment) and 2% chitosan solution and 2% F. subpinnata extract (fourth treatment) then kept at refrigerator temperature for 21 days. At the beginning of the experiment and at 7^th, 14^th and 21^st days, chemical indexes (pH, total volatile nitrogen bases and thiobarbituric acid), microbial count (mesophilic bacteria, enterobacteriaceae, psychrophile bacteria and mold and yeast) and sensory evaluation of samples were analyzed. Generally, coated treatments showed better quality than the control group in terms of investigated microbial and chemical indexes. Also, the treatment coated with chitosan and 2% of F. subpinnata extract showed significant differences (P˂0.05) compared to the control group in terms of studied indexes until 21^st day, and was known the best treatment beside the other treatments. Coating of tilapia fillets with chitosan containing 2% of F. subpinnata extract improves chemical and microbial indexes and increases their shelf life up to 14 days in comparison with control.

Keywords

References

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