نوع مقاله: مقاله پژوهشی
نویسندگان
1 دانشآموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
2 استادیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
3 استادیار گروه علوم و صنایع غذایی، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
This research has been carried out in order to study the effect of the corn starch and the black pepper essential oil oral film on the shelf life of the silver carp fillet under the vacuum packaging in the refrigerator temperature. All the treatments (control: without coating and essential oil, treatment 1: 0.1% essential oil, treatment 2: 0.5% essential oil and treatment 3: 1% essential oil) were prepared each in three replicates with a starch cover to achieve the best effective rate of the oral film and essence.The results showed that the changes in pH and free fatty acid were increasing in all the treatments during the storage. In all treatments, the level of peroxide did not exceed the permissible limit. In addition, the level of volatile nitrogenous bases in all control, 0.1 and 0.5% essential oil treatments did not exceed the permissible limit from day 9 until the end of the maintenance day. The rate of mesophilic bacteria showed a statistically significant difference during the shelf life (p< 0.05). The count of the psychrophilic bacteria in all treatments, control, 0.1, 0.5 and 1% essential respectively 7.11, 7.54, 7.78, 7.98 log cfu/ g were exceed the permissible limit of 7 log cfu/ g in day 12. The results showed that using an oral film of the corn starch with the black pepper essential oil in a concentration of 0.01% keeps the initial quality and increases the shelf life of the silver carp fillets for 9 days.
کلیدواژهها [English]