Chitosan Coatings Containing Mentha spicata Essential Oil and Zinc Oxide Nanoparticle for Shelf Life Extension of Rainbow Trout Fillets

• Published in: Journal of aquatic food product technology 2018-10, Vol.27 (9), p.986-997
• Main Authors: Shahbazi, Yasser, Shavisi, Nassim
• Format: Article
• Language: English
• Subjects: Acceptability; Acids; Chitosan; coating; Coating effects; Coatings; Cold storage; color; Colour; Enterobacteriaceae; Essential oils; Fillets; Fish; Fish fillets; foods; Freshwater fishes; Life extension; Lipids; Malondialdehyde; Mentha spicata; Mentha spicata essential oil; Microorganisms; Nanoparticles; Nitrogen; Odor; Odors; Odour; Oil; Oils & fats; Oncorhynchus mykiss; Organic chemistry; Packaging; Peroxide; peroxide value; plate count; Pseudomonas; rainbow trout fillets; Seafoods; Sensory evaluation; Shelf life; Storage life; storage time; Thiobarbituric acid; total volatile basic nitrogen; Trout; Zinc; Zinc oxide; zinc oxide nanoparticle; Zinc oxides
• ISSN: 1049-8850; 1547-0636; 1547-0636
• DOI: 10.1080/10498850.2018.1518945

The objective of the current study was to determine the effects of chitosan (CH) coatings containing Mentha spicata essential oil (MSO; 0.2 and 0.4%) and zinc oxide nanoparticle (ZnO; 0.2 and 0.4%) on chemical (total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS) and peroxide value (PV)), microbial (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae) and sensory (odor, color, and overall acceptability) properties of raw rainbow trout fillets during 14 days of refrigerated storage. Final microbial population of CH + MSO 0.4% + ZnO 0.4% and CH + MSO 0.4% + ZnO 0.2% retarded approximately 3-5 log CFU/g as compared to control groups (P