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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.
DOI : https://dx.doi.org/10.13005/bpj/814
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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| Copy the following to cite this article: Divband M, Rahnama M, Abadi E. Z. R, Ghanbari M. Combined Effects of Coating and Zataria multiflora Boiss Essential Oil on the Shelf Extension of Silver Carp Fillet Stored at 4°C. Biomed Pharmacol J 2015;8(2) |
| Copy the following to cite this URL: Divband M, Rahnama M, Abadi E. Z. R, Ghanbari M. Combined Effects of Coating and Zataria multiflora Boiss Essential Oil on the Shelf Extension of Silver Carp Fillet Stored at 4°C. Biomed Pharmacol J 2015;8(2). Available from: http://biomedpharmajournal.org/?p=6365 |
