Literature DB >> 31695949

Effect of Salvia officinalis L. extract on chemical, microbial, sensory and shelf life of rainbow trout fillet.

Tooraj Mehdizadeh1, Hossein Tajik1, Sima Jafarie1, Ata Kaboudari1.   

Abstract

The present study aimed at extending shelf life of rainbow trout fillet. Fish and seafoods are the most valuable nutrients, however, high levels of moisture, free amino acids, unsaturated fatty acids, and the content of nutrients make them to be categorized as spoilable and unstable foods. The objective of this research was to study of the shelf life of rainbow trout fillets using Salvia officinalis L. extract. Chemical and microbial analyses were performed on treatments. The usage of hydro-ethanol extract of S. officinalis L. significantly decreased microbial growth in fish fillet and there were significant differences among concentrations of the extract (p ≤ 0.05). The presence of extract of S. officinalis L. resulted in an inhibitory effect on the formation of TVB-N and FFA in comparison with the control group at all analytical times. In conclusion, the shelf life of fish fillets was increased noticeably using extract at 4 ± 1 °C. © The Korean Society of Food Science and Technology 2019.

Entities:  

Keywords:  Extract; Rainbow trout fillet; Salvia officinalis L.; Shelf life

Year:  2019        PMID： 31695949      PMCID： PMC6811673          DOI： 10.1007/s10068-019-00575-y

Source DB:  PubMed          Journal:  Food Sci Biotechnol        ISSN： 1226-7708            Impact factor:   2.391


  9 in total

1.  An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil.

Authors:  V Chamanara; B Shabanpour; S Gorgin; M Khomeiri
Journal:  Int J Biol Macromol       Date:  2012-01-25       Impact factor: 6.953

2.  Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage.

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3.  Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus.

Authors:  V Coma; I Sebti; P Pardon; A Deschamps; F H Pichavant
Journal:  J Food Prot       Date:  2001-04       Impact factor: 2.077

4.  Antimicrobial films produced from chitosan.

Authors:  A Bégin; M R Van Calsteren
Journal:  Int J Biol Macromol       Date:  1999-10       Impact factor: 6.953

5.  Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon.

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Journal:  Food Control       Date:  2007-05       Impact factor: 5.548

Review 6.  Essential oils: their antibacterial properties and potential applications in foods--a review.

Authors:  Sara Burt
Journal:  Int J Food Microbiol       Date:  2004-08-01       Impact factor: 5.277

7.  Assessment of effect of hydroalcoholic and decoction methods on extraction of antioxidants from selected Indian medicinal plants.

Authors:  Mital Kaneria; Bhavana Kanani; Sumitra Chanda
Journal:  Asian Pac J Trop Biomed       Date:  2012-03

8.  Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets.

Authors:  Sükriye Arashisar; Olcay Hisar; Mükerrem Kaya; Telat Yanik
Journal:  Int J Food Microbiol       Date:  2004-12-15       Impact factor: 5.277

9.  Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil.

Authors:  Tooraj Mehdizadeh; Hossein Tajik; Seyed Mehdi Razavi Rohani; Abdol Rassol Oromiehie
Journal:  Vet Res Forum       Date:  2012       Impact factor: 1.054
  9 in total

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