Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

Journal of Food Science and Technology
Nastaran JalaliEsmaeil Fattahi

Abstract

The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1 °C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4 °C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the ...Continue Reading

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Citations

Aug 2, 2016·Journal of Food Science and Technology·Suman SinghYoun Suk Lee
Mar 28, 2018·Critical Reviews in Food Science and Nutrition·Dawei YuWenshui Xia
Oct 20, 2018·Foods·Tugce Senturk ParreidtMarkus Schmid
Sep 3, 2020·EFSA Journal·UNKNOWN EFSA Panel on Biological Hazards (BIOHAZ)Sara Bover-Cid
Jan 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Aleksandra NešićCédric Delattre
May 1, 2021·Foods·Michael G KontominasCosmas I Nathanailides

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