Volume 3, Issue 1 And 2 (1-2015)                   JoMMID 2015, 3(1 And 2): 38-43 | Back to browse issues page

XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Tabatabaei Moradi L, Sharifan A, Larijani K. Antimicrobial Activity of Lemon and Peppermint Essential oil in Edible Coating Containing Chitosan and Pectin on Rainbow Trout (Oncorhynchus mykiss) Fillets. JoMMID. 2015; 3 (1 and 2) :38-43
URL: http://jommid.pasteur.ac.ir/article-1-104-en.html
Abstract:   (4467 Views)

Introduction: Essential oils are used as flavoring agents in various foods. Layer-by-Layer (LBL) technique is a method in which the material is dipped into a series of different solutions containing oppositely charged polyelectrolytes. The aim of this study is to investigate the effectiveness of a multilayered edible coating with an antimicrobial compound (Lemon and Peppermint) in enhancing the quality and shelf-life of rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4 ± 1˚C) over a period of 16 days. Methods: In this study, multilayered coating was used with two concentrations of Lemon (LEO) and Peppermint (PEO) essential oils (0.5 and 1%). Antibacterial effect of these treatments was evaluated by enumeration of bacteria in special culture media. The control and the coated fish samples were analyzed periodically for pH and microbiological (total viable count, psychrotrophic count, lactic acid bacteria, Enterobacteriaceae, and coliform) characteristics. Results: The results obtained in this study demonstrate that multilayered coating in combination with Lemon and Peppermint essential oils can significantly decrease the number of bacteria and delay the spoilage of the samples (p<0.05). Conclusion: Multilayered edible coating with an antimicrobial compound can properly delay the growth of spoilage microorganisms and prolong the shelf life of meat products.

Full-Text [PDF 575 kb]   (2621 Downloads)    
Type of Study: Review article | Subject: Anti-microbial agents, resistance and treatment protocols
Received: 2016/10/8 | Accepted: 2016/12/20 | Published: 2017/02/4

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.