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Research Journal of Medicinal Plants
  Year: 2020 | Volume: 14 | Issue: 3 | Page No.: 111-118
DOI: 10.3923/rjmp.2020.111.118
 
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Effect of Chitosan Coating with Olive Leaf Extract on Shelf Life of Bighead Fish (Hypophthalmichthys nobilis) Chilled Fillet

Atefeh Meherpour, Hamed Ghafouri-Oskuei, Negin Nasiri and Hamed Kioumarsi

Abstract:
Background and Objectives: Fish is an important source of protein and a rich source of essential components such as lipids, vitamins, minerals and antioxidants. The shelf life of fish products is limited by different factors such as enzymatic and microbiological spoilage. This study was aimed to evaluate chitosan film and olive leaf extract as possible candidates to improve shelf life of fish fillet. Materials and Methods: The effect of chitosan film containing the olive leaf extract as an herbal medicine on the shelf life of fish fillets during 16 days of maintenance in the refrigerator was investigated. The chemical and microbial characteristics including fat, protein, thiobarbituric acid, volatile nitrogen and total microbial count on fish fillets containing chitosan and olive leaf extract with control (T1) 1.5% chitosan (T2), 1.5% chitosan and 1% extract (T3) and 1.5% chitosan and 2% extract (T4) evaluated. Results: The shelf life of fish fillets coated with chitosan and olive leaf extract did not have a significant effect on the percentage of protein and fat. The amount of volatile nitrogen in the control sample increased at the end of the shelf life. This increase was observed in T4. The thiobarbituric acid level of the control sample was beyond the acceptable levels (1-2 mg kg1 of malondialdehyde), but this increase was lower in T3. Based on the microbial analysis, T3 was not completely spoiled. While the control sample found to be corrupted on 12th day. Conclusion: Chitosan coating containing 1% extract had better performance than that of the 2%. This phenomenon can be caused by peroxidation property at high concentrations of the extract. Overall, chitosan film containing olive leaf extract increases the shelf life of fish fillets.
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How to cite this article:

Atefeh Meherpour, Hamed Ghafouri-Oskuei, Negin Nasiri and Hamed Kioumarsi, 2020. Effect of Chitosan Coating with Olive Leaf Extract on Shelf Life of Bighead Fish (Hypophthalmichthys nobilis) Chilled Fillet. Research Journal of Medicinal Plants, 14: 111-118.

DOI: 10.3923/rjmp.2020.111.118

URL: https://scialert.net/abstract/?doi=rjmp.2020.111.118

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