Assessment of the Antibacterial Effect of Chitosan Coated with Heracleum persicum Oil on Rainbow Trout Quality |
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| Authors: | Issa Mohammadpourfard Mir Mohammad Shamloo Anbardan Navid Eshghi Mahdi Jahanbakhsh Arash Akbarzadeh Saeed Ghorbani Bejandi |
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| Affiliation: | 1. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran;2. Department of Food Science, Faculty of Agriculture Shahriar, Shahriar, Iran;3. Department of Microbiology, College of Science, Saveh Branch, Islamic Azad University, Saveh, Iran;4. Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran;5. Department of Epidemiology &6. Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran;7. Department of Virology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran |
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| Abstract: | Today, due to the rapid spoilage of fish, the use of natural preservatives is a priority over those of synthetic varieties. Also, the natural antimicrobial effects of essential oils can help to increase shelf life. There are very few studies concerning the use of essential oils in this regard. In the present study, the antibacterial effect of chitosan coated with Heracleum persicum oil was investigated on the quality of rainbow trout. The control and the coated fish samples were analyzed periodically by generalized estimating equation (GEE) for total viable count (TVC), psychrophilic bacteria, total volatile base nitrogen (TVB-N), polyunsaturated fatty acids (PUFA), texture, taste, odor, and overall acceptance parameters. The results showed that by increasing the amount of chitosan, TVC, psychrophilic bacteria, and TVB-N decreased while PUFA, texture, taste, odor, and overall acceptance parameters increased. |
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| Keywords: | chitosan Heracleum persicum rainbow trout antimicrobial activity |
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