Authors | Parisa Mozaffari, Safoora Pashangeh, Enayat Berizi, Majid Majlesi, Saeid Hosseinzadeh, Seyed Omid Salehi, Zahra Derakhshane, Stefanos Giannakis , |
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Journal | Environmental Research |
Page number | 1-10 |
Serial number | 214 |
Volume number | 114019 |
IF | 8.431 |
Paper Type | Original Research |
Published At | 2022 November |
Journal Grade | ISI |
Journal Type | Electronic |
Journal Country | United States |
Abstract
The present study evaluated the potential of nanochitosan coating enriched with ethanol-water extract of the walnut green husk (WGHE) on spoilage and rancidity of rainbow trout (Oncorhynchus mykiss) during six-day refrigerated storage. Hence, we have considered fresh trout fillets without any treatment as control (C), immersed in 2% solution of chitosan nanoparticles (CN), combination with 1.5% and 3% WGHE with nano- chitosan coating (CN + WGHE 1.5 and CN + WGHE3), for physicochemical, microbial and sensorial assays. The highest levels and total volatile nitrogen were observed after day 6 in C, while the lowest was found in CN + WGHE3 groups. Thiobarbituric acid reactive substance (TBARS) and peroxide value of untreated fillets on day 6 of the study were significantly higher than NC + WGHE3 with 0.08 mg/g and 3.27 mEq/kg, respectively. The total microbial population was: C ˃ CN ˃ CN + WGHE 1.5 > CN + WGHE3, which expresses the effect of the extract on the total microbial population. Overall, the combination of WGHE with CN increased the extract’s efficiency in reducing peroxide value, TBARS, and total volatile nitrogen and delayed the pH increase, improving the overall acceptability of rainbow trout fillets stored in refrigerated conditions.
tags: Walnut green husk, Nanochitosan, Rainbow trout, Cold storage, Spoilage, Sensory properties, total volatile basic nitrogen (TVB-N)