Heydari-Farsani Hamidreza, Fallah Aziz A, Mokhtari Abbas, Ghasemi Mohammad, Mousavi Khaneghah Amin
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
Department of Basic Sciences, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
Food Chem X. 2025 Apr 24;27:102496. doi: 10.1016/j.fochx.2025.102496. eCollection 2025 Apr.
In this study, the Farsi gum (FG) coating solution enriched with Persian lime essential oil nanoemulsion (LNE) was developed. The coating solution and oxygen scavenger (OS) packaging (FG + LNE + OS) were tested on the quality preservation of rainbow trout fillets during refrigerated storage. The findings indicate that incorporating LNE into the coating matrix and OS packaging significantly reduced the growth of total mesophilic and psychrotrophic bacteria, , and lactic acid bacteria. Additionally, these treatments effectively controlled the increase in pH, total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, electric conductivity, and sensory quality deterioration in the fillets. Among the various treatments, the combination of FG, LNE, and OS was most effective in preserving the quality of the fish. The shelf life assessment revealed that the control and FG-only groups had a shelf life of 4 days, while the OS and FG + OS groups extended this to 8 days. The FG + LNE treatment further increased the shelf life to 16 days, and the FG + LNE + OS combination achieved a minimum shelf life of 20 days. These results suggest that employing an active coating system with FG and LNE, alongside OS packaging, is a promising strategy for enhancing the preservation of chilled fish fillets, significantly extending perishable seafood's shelf life.
在本研究中，开发了富含波斯青柠精油纳米乳液（LNE）的波斯胶（FG）包衣溶液。在冷藏储存期间，对包衣溶液和吸氧剂（OS）包装（FG + LNE + OS）在虹鳟鱼片的品质保存方面进行了测试。研究结果表明，将LNE加入包衣基质和OS包装中可显著减少嗜温菌、嗜冷菌和乳酸菌的生长。此外，这些处理有效地控制了鱼片的pH值、总挥发性氮、共轭二烯、硫代巴比妥酸反应性物质、蛋白质羰基、电导率的增加以及感官品质的劣化。在各种处理中，FG、LNE和OS的组合在保持鱼的品质方面最有效。货架期评估显示，对照组和仅使用FG的组货架期为4天，而OS组和FG + OS组将其延长至8天。FG + LNE处理进一步将货架期延长至16天，FG + LNE + OS组合的最短货架期达到20天。这些结果表明，采用含有FG和LNE的活性包衣系统以及OS包装，是提高冷藏鱼片保存效果、显著延长易腐海鲜货架期的一种有前景的策略。
