Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

• Published in: Food chemistry Vol. 120; no. 1; pp. 193 - 198
• Main Authors: Ojagh, Seyed Mahdi, Rezaei, Masoud, Razavi, Seyed Hadi, Hosseini, Seyed Mohamad Hashem
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2010; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Biological and medical sciences; chitosan; Chitosan coating; cinnamon; Cinnamon oil; coated foods; coatings; edible films; Fat industries; Food engineering; Food industries; food processing quality; food quality; Fundamental and applied biological sciences. Psychology; General aspects; microbiological quality; Oncorhynchus mykiss; plant fats and oils; Rainbow trout; refrigeration; sensory properties; Shelf life; storage quality; Cinnamon oil; Shelf life; Rainbow trout; Chitosan coating; Edible fish; Trout; Spice; Oil; Quality; Food preservation; Chitosan; Coating; Cinnamon; Refrigeration
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.10.006

The effects of a chitosan (Ch) coating enriched with cinnamon oil (Ch + C) on quality of rainbow trout ( Oncorhynchus mykiss) during refrigerated storage (4 ± 1 °C) were examined over a period of 16 days. A solution of Ch (2%, w/v) and Ch + C (2%, w/v Ch + 1.5%, v/v C) was used for the coating. The control and the coated fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count), chemical (TVB-N, PV, TBA), and sensory (raw and cooked fish) characteristics. The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.