Combined Effects of Coating and Zataria multiflora Boiss Essential Oil on the Shelf Extension of Silver Carp Fillet Stored at 4°C

Maryam Divband¹, Mohammad Rahnama², Eshagh Zakipour Rahim Abadi³ and Mahdi Ghanbari³

¹Master Science Student, Department of Fisheries, University of Zabol, Zabol, Iran. ²Department of Food Hygiene, Faculty of Veterinary Medicine, Uuniversity of Zabol, Zabol, Iran. ³Department of Fisheries, University of Zabol, Zabol, Iran.

Abstract: The present study evaluated the effects of Z. multiflora essential oil and coating on fresh silver carp fillets during storage at 4ºC. Treatments included the following: A (control samples), E1 (treated samples with 0.2 % EO), E2 (treated samples with 0.4 % EO), C (coated samples), E1C (treated by coating and 0.2 % EO) and E2C (treated by coating and 0.4 % EO). Total viable count (TVC) reached the value of 7 log cfu/g on day 9 for the control sample, days 12-13 for the samples treated with 0.2% EO and with 0.4% EO and coated samples, 15-16 days for the samples given a coating and 0.2% EO and those treated by coating and 0.4% EO. Meanwhile, the sensory shelf life was 9 days for the control, 12 days for E1 and E2 and also 15-16 days for the coated samples, E1C and E2C samples, respectively.

Keywords: Silver carp; Shelf life extension; Zataria multiflora Boiss; Essential oil; Coating

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