Edible coating of Farsi gum with Persian lime oil nanoemulsion and oxygen scavenger packaging to preserve chilled rainbow trout fillets
2025
Hamidreza Heydari-Farsani | Aziz A. Fallah | Abbas Mokhtari | Mohammad Ghasemi | Amin Mousavi Khaneghah
In this study, the Farsi gum (FG) coating solution enriched with Persian lime essential oil nanoemulsion (LNE) was developed. The coating solution and oxygen scavenger (OS) packaging (FG + LNE + OS) were tested on the quality preservation of rainbow trout fillets during refrigerated storage. The findings indicate that incorporating LNE into the coating matrix and OS packaging significantly reduced the growth of total mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria. Additionally, these treatments effectively controlled the increase in pH, total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, electric conductivity, and sensory quality deterioration in the fillets. Among the various treatments, the combination of FG, LNE, and OS was most effective in preserving the quality of the fish. The shelf life assessment revealed that the control and FG-only groups had a shelf life of 4 days, while the OS and FG + OS groups extended this to 8 days. The FG + LNE treatment further increased the shelf life to 16 days, and the FG + LNE + OS combination achieved a minimum shelf life of 20 days. These results suggest that employing an active coating system with FG and LNE, alongside OS packaging, is a promising strategy for enhancing the preservation of chilled fish fillets, significantly extending perishable seafood's shelf life.
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