Effects of sodium alginate coating containing Mentha spicata essential oil and cellulose nanoparticles on extending the shelf life of raw silver carp (Hypophthalmichthys molitrix) fillets

• Published in: Food science and biotechnology 2019, 28(2), , pp.433-440
• Main Authors: Shahbazi, Yasser, Shavisi, Nassim
• Format: Article
• Language: English
• Subjects: Acceptability; Alginic acid; Carp; Carvone; Cellulose; Chemistry; Chemistry and Materials Science; Coating effects; Cold storage; Color; Essential oils; Fillets; Food Science; Hypophthalmichthys molitrix; Limonene; Mentha spicata; Microorganisms; Nanoparticles; Nutrition; Odor; Odors; Oils & fats; Organic chemistry; Peroxide; Sensory evaluation; Shelf life; Sodium; Sodium alginate; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0486-y

The aim of the present study was to evaluate the effects of sodium alginate (SA) coatings containing Mentha spicata essential oil (MSO; 0.5 and 1%) and cellulose nanoparticles (CN; 0.25 and 0.5%) on chemical (total volatile base nitrogen content and peroxide value), microbial (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae), and sensory (odor, color, and overall acceptability) properties of raw silver carp fillets during 14 days of refrigerated storage. The MSO was mostly comprised of carvone (78.76%) and limonene (11.50%). SA + MSO 1% + CN 0.5% was most effective in extending the shelf life of silver carp fillets, followed by SA + MSO 1% + CN 0.25%, SA + MSO 1%, SA + MSO 0.5% + CN 0.5%, SA + MSO 0.5% + CN 0.25%, SA + MSO 0.5%, SA + CN 0.5%, SA +CN  0.25%, and SA. Incorporation of MSO 0.5% didn’t have any adverse effect on odor, color, and overall acceptability of treated samples.