[go: up one dir, main page]
More Web Proxy on the site http://driver.im/ Skip to main content

Advertisement

Log in

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

    We’re sorry, something doesn't seem to be working properly.

    Please try refreshing the page. If that doesn't work, please contact support so we can address the problem.

Abstract

The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1 °C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4 °C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
£29.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (United Kingdom)

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Abdollahi M, Rezaei M, Farzi G (2014) Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp. Int J Food Sci Technol 49:811–818

    Article  CAS  Google Scholar 

  • Alboofetileh M, Rezaei M, Hosseini H, Abdollahi M (2014) Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common food borne pathogens. Food Control 36:1–7

    Article  CAS  Google Scholar 

  • Albuquerque Costa R (2013) Escherichia coli in seafood: a brief overview. Adv Biosci Biotechnol 4:450–454

    Article  Google Scholar 

  • Andevari GT, Rezaei M (2011) Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage. International Journal of Food Science and Technology 46:2305–2311

  • AOAC (2005) Official method of analysis (17th ed). Washington DC: Association of Official Analytical Chemists

  • Arfat YA, Benjakul S, Vongkamjan K, Sumpavapol P, Yarnpakdee S (2015) Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. J Food Sci Technol. doi:10.1007/s13197-014-1706-y

    Google Scholar 

  • Ariaii P, Tavakolipour H, Rezaei M, Elhamirad M, Bahram S (2014) Effect of methylcellulose coating enriched with pimpinella affinis oil on the quality of silver carp fillet during refrigerator storage condition. J Food Process Preserv ISSN 1745-4549. doi:10.1111/jfpp.12394

  • Banks H, Ii RN, Finne G (1980) Shelf-life studies on carbon dioxide packaged finfish from the gulf of Mexico. J Food Sci 45:157–162

    Article  CAS  Google Scholar 

  • Chaieb k, Hajlaoui H, Zmantar T, Kahla-Nakbi AB, Rouabbia M, Mahdouani K, Bakhrouf A (2007) The chemical composition and biological activity of clove essential oil Eugenia caryophyllata (syzigium aromaticum L. Myrtaceae): a short review. Phytother Res 21:501–506

    Article  CAS  Google Scholar 

  • Connell JJ (1990) Control of fish quality (3rd ed.). Oxford, UK: Fishing News Books. Ehira, S. 1976. A biochemical study on the freshness of fish. Bull Tokai Reg Fish Res Lab, 88:130–132.

  • Egan H, Kirk R. S, Sawyer, R (1997) Pearson’s chemical analysis of food. 9th ed. Edinburgh.Scotland. U.K: Churchill Livingstone 609–34.

  • Fan W, Sun J, Chen Y, Qiu J, Zhang Y, Chi Y (2009) Effects of chitosan coating on quality and shelf-life of silver carp during frozen storage. Food Chem 115:66–70

    Article  CAS  Google Scholar 

  • Fu Y, Zu Y, Chen L, Shi X, Wang Z, Sun S, Efferth T (2007) Antimicrobial activity of clove and rosemary essential oils alone and in combination. Phytother Res 21:989–994

    Article  Google Scholar 

  • Ghanbarzadeh B, Almasi H, Entezami AA (2010) Physical properties of edible modified starch/carboxymethyl cellulose films. Innov Food Sci Emerg 11:697–702

    Article  CAS  Google Scholar 

  • Gram L, Huss HH (1996) Microbiological spoilage of fish and fish products. Int J Food Microbiol 33:121–137

    Article  CAS  Google Scholar 

  • Guilbert S (1986) Technology and application of edible protective films. In Food Packaging and Preservation (M. Matholouthi, ed.) pp 371–392. Elsevier Applied Science Publishing Co. Inc. New York.

  • Gómez-Estaca J, López de Lacey A, López-Caballero ME, Gómez-Guillén MC, Montero P (2010) Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbiol 27(7):889–896

    Article  Google Scholar 

  • Hamzeh A, Rezaei M (2012) The effects of sodium alginate on quality of rainbow trout (Oncorhynchus mykiss) fillets stored at 4 ± 2 °C. J Aquat Food Prod Technol 21:14–21

    Article  CAS  Google Scholar 

  • Heydari R, Bahram S, Javadian SR (2015) Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4 °C. Food Sci Nutr 1-7. doi:10.1002/fsn3.202

  • ICMSF (1986) Microorganisms in foods. 2. Sampling for microbiological analysis, 2nd edn. University of Toronto Press, Toronto

    Google Scholar 

  • Jayasena DD, Jo C (2013) Essential oils as potential antimicrobial agents in meat and meat products: a review. Trends Food Sci Technol 34:96–108

    Article  CAS  Google Scholar 

  • Kim Y, Kim S, Chung H (2014) Synergistic effect of propolis and heat treatment leading to increased injury to Escherichia coli O157:H7 in ground pork. J Food Saf 34:1–8

    Article  CAS  Google Scholar 

  • Manat C, Sootawat B, Wonnop V, Caameron F (2005) Changes of pigments and colour in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chem 93:607–617

    Article  Google Scholar 

  • Moreira M, Ponce A, Delvalle C, Roura S (2007) Effects of clove and tea tree oils on Escherichia coli O157:H7 in blanched spinach and minced cooked beef. J Food Process Preserv 3:379–391

    Article  Google Scholar 

  • Ojagh SM, Rezaei M, Razavi SH, Hoseini SMH (2010) Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 120:193–198

    Article  CAS  Google Scholar 

  • Pereira De Abreu DA, Paseirolosada P, Maroto J, Cruz JM (2011) Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innov Food sci Emerg 12(1):50–55

    Article  CAS  Google Scholar 

  • Raeisi M, Tajik H, Aliakbalu J, Valipour S (2014) Effect of carboxymethyl cellulose edible coating containing zataria multifloraessential oil and grape seed extract on chemical attributes of rainbow trout meat. Vet Res Forum 5:89–93

    Google Scholar 

  • Sánchez-González L, Vargas M, González-Martínez C, Chiralt A, Cháfer MT (2011) Use of essential oils in bioactive edible coatings. Food Rev Eng 3:1–16

    Article  Google Scholar 

  • Seyfzadeh M, Motalebi AA, Kakoolaki S, Gholipour H (2013) Chemical microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage. Iranian Journal of Fisheries Sciences 12(1): 140–153

  • Shin JH, Chang S, Kang DH (2004) Application of antimicrobial ice for reduction of foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes) on the surface of fish. J Appl Microbiol 97:916–922

    Article  CAS  Google Scholar 

  • Suppakul P, Miltz J, Sonneveld K, Bigger SW (2003) Antimicrobial properties of basil and its possible application in food packaging. J Agric Food Chem 51:3197–3207

    Article  CAS  Google Scholar 

  • Teophilo GN, dos Fernandes-Vieira RH, dos Prazeres-Rodrigues D, Menezes FG (2002) Escherichia coli isolated from seafood: toxicity and plasmid profiles. Int Microbiol 5:11–14

    Article  CAS  Google Scholar 

  • Turhan K, Sahbaz F (2004) Water vapor permeability, tensile properties and solubility of methylcellulose-based edible films. J Food Eng 61:459–466

    Article  Google Scholar 

  • Turhan S, Sagir I, Temiz H (2009) Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts. Int J Food Sci Technol 44:386–393

    Article  CAS  Google Scholar 

  • Zactiti E, Kieckbusch T (2009) Release of potassium sorbate from active films of sodium alginate crosslinked with calcium chloride. Packag Technol Sci 22(6):349–358

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Nastaran Jalali.

Ethics declarations

Funding

This study was part of Nastaran Jalali’s of master thesis and it was supported by Islamic Azad University (Ayatollah Amoli Branch).

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jalali, N., Ariiai, P. & Fattahi, E. Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage. J Food Sci Technol 53, 757–765 (2016). https://doi.org/10.1007/s13197-015-2060-4

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2060-4

Keywords

Navigation