Student of Fisheries, Qaemshahr Branch, Islamic Azad University Qaemshahr, Iran.
Food Sci Nutr. 2015 May;3(3):188-94. doi: 10.1002/fsn3.202. Epub 2015 Feb 6.
Effect of sodium alginate coating enriched with horsemint essential oil (HEO) on the quality of bighead carp (Aristichthys nobilis) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate (SA) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), and microbial counts were investigated. SA coating enriched with the essential oil could reduce the spoilage of the fillets and extend their shelf-life. Samples treated with SA-containing HEO showed significantly (P < 0.05) lower TVB-N content and lipid oxidation, as reflected by lower PV, FFA and TBA values during the storage period compared with the SA and control. The treatment also reduced the degree of microbial deterioration of the fillets (about 1.5 log10 CFU/g) more efficiently than the SA.
研究了用富含荆芥精油（HEO）的海藻酸钠涂层对冷藏温度（4±1°C）下鳙鱼片质量的影响。用纯海藻酸钠（SA）和含有 0.5%和 1%v/v HEO 的海藻酸钠对鳙鱼片进行涂层处理，并研究其总挥发性碱性氮（TVB-N）、过氧化物值（PV）、硫代巴比妥酸（TBA）和微生物计数的变化。含精油的 SA 涂层可以减少鱼片的变质，延长其保质期。与 SA 和对照组相比，用含 HEO 的 SA 处理的样品在贮藏期间 TVB-N 含量和脂质氧化明显（P<0.05）降低，表现为较低的 PV、FFA 和 TBA 值。该处理还比 SA 更有效地降低了鱼片的微生物恶化程度（约 1.5log10CFU/g）。
