Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the...

Full description

Saved in:
Bibliographic Details
Published in:Food science & nutrition 2019-09, Vol.7 (9), p.3030-3041
Main Authors: Maghami, Mohadeseh, Motalebi, Abbas Ali, Anvar, Seyed Amir Ali
Format: Article
Language:English
Subjects:
Antimicrobial agents
Bacteria
Chitosan
Coatings
Consumption
Essential oils
Fatty acids
Fillets
Fish
Fisheries
Fishery products
Fishing
Foeniculum vulgare
Food
Huso huso
Lactic acid
Lactic acid bacteria
Microorganisms
Nanoparticles
Oils & fats
Organic chemistry
Original Research
Packaging
Peroxide
Proteins
Seafood
Sensory properties
Shelf life
Thiobarbituric acid
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge. Chitosan nanoparticles (CNPs) and fennel EO retarded the chemical deterioration of fish fillets during storage. Using CNPS and fennel EO reduced the microbial number on fillets compared with control. CNPs and fennel EO improved the sensorial properties of Huso huso fillets.
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1161