نویسندگان | Parisa Mozaffari, Safoora Pashangeh, Enayat Berizi, Majid Majlesi, Saeid Hosseinzadeh, Seyed Omid Salehi, Zahra Derakhshane, Stefanos Giannakis , |
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نشریه | Environmental Research |
شماره صفحات | 1-10 |
شماره سریال | 214 |
شماره مجلد | 114019 |
ضریب تاثیر (IF) | 8.431 |
نوع مقاله | Original Research |
تاریخ انتشار | 2022 November |
رتبه نشریه | ISI |
نوع نشریه | الکترونیکی |
کشور محل چاپ | ایالات متحدهٔ امریکا |
چکیده مقاله
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)