The effect of multilayered chitosan–pectin–Mentha piperita and Lemon essential oil on oxidation effects and quality of rainbow trout fillet (Oncorhynchus mykiss) during refrigerator at ۴±۱˚C storage

This study was carried out to evaluate the lipid oxidation and quality of rainbow fish fillet coated by multilayer aqueous solution of chitosan–pectin and Mentha piperita extract or Lemon essential oil in different percentages (۰.۵ and ۱%) at ۴±۱˚C. The essential oil was extracted by hydrodistillation method. Protein, fat, moisture and ash content of rainbow fillet samples were determined. The control and the coated fish samples were analyzed during ۱۶-days periodically for lipid oxidation expressed by peroxide value and thiobarbituric acid, meat deterioration by total volatile base nitrogen, free fatty acids and sensory characteristics. The results have shown that Mentha piperita ۱% was the most appropriate coverage (p <۰.۰۵) with ۰.۵% extracted essential oil. In all samples, Mentha piperita essential oil results for Peroxide value (PV), ۲-thiobarbituric (TBA) and Free fat acid FFA) (۵.۱۵±۰.۰۵, ۰.۲۳±۰.۰۸ ۵.۱۵±۰.۰۵, ۱.۹±۰.۰۳) were better than those of Lemon (۷.۴۳±۰.۱۲, ۰.۲۵±۰.۰۸ and ۲.۱±۰.۰۵). The sensorial data results have shown that the comfortable time of storage control and covered samples was approximately less than ۸ and ۱۶-days, respectively.  

کلیدواژه ها:

Oncorhynchus mykiss ، Lemon ، Mentha piperiata Oil ، Chitosan ، Oxidation.