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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Mohammadreza Rezaeigolestani et al., J Food Process Technol 2016, 7:12 (Suppl)
Application of chitosan-based coating with Trachyspermum ammi essential oil in silver carp fillets
Mohammadreza Rezaeigolestani and Mohammadreza Mohammadian
University of Tehran, Iran
Seafood products like silver carp are valuable nutritious products which usually has limited shelf life due to various chemical and
microbiological deteriorative reactions threat on their shelf life during storage at 4ºC. Different concentration of Trachyspermum
ammi essential oil (TE) (0.3, 0.45, and 0.6%) as an antibacterial agent were added to chitosan solution (2 w/v %). Totally, 60 silver
carp fillets were (including treatments and controls) given a dip treatment in the chitosan solutions, and after packing into PE ziplock
bags holding 250 g/packs, kept for 15 days at 4ºC. Shelf life evaluation was based on microbial counts (enterobacteriaceae, total viable
count (TVC), lactic acid bacteria (LAB) and psychrotrophic bacteria (PSY)), pH, and thiobarbituric reactive substance (TBARS)
formation. There was positive correlation between TE concentrations and microbiological quality of carp fillets, but in terms of
the TBARs formation coating with the chitosan solutions had slight antioxidant effects during storage. Results demonstrated that
the combination of chitosan and Trachyspermum ammi essential oil extended the shelf life of silver carp in refrigerated storage.
Nevertheless, further research is necessary to study the release of TE from chitosan into the foods during storage.
Biography
Mohammadreza Rezaeigolestani is a PhD candidate in Food Hygiene and Quality Control, Department of Food Hygiene, Faculty of Veterinary Medicine, University
of Tehran. He has graduated in Veterinary Medicine and his DVM thesis was about Herbal Antibacterial Agents. Natural Antimicrobial and Food Preservative
compounds are his field of interest and also his PhD thesis was about development of antimicrobial-biodegradable food packaging films and their application for
extending shelf life of meat products.