Effect of sodium alginat and cinnamon essential oil on shelf life of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage

In this study was conducted to investigate the effect of sodium alginate and cinnamon essential oils on shelf life of fillets of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage. Fish fillets were treated in sodium alginate (control) and sodium alginate treatments containing 0.5, 1 and 1.5% cinnamon oil in order to achieve the best percentage of oil and each with 3 replicates were prepared. Chemical (TBA, TVB-N, pH, PV), microbial (TVC) factors and organoleptic characteristics at 0, 5, 10, 15, 20 day were evaluated. Results showed that with increasing storage time, the pH of the treatments studied had no significant difference (P> 0.05).In all treatments, PV value from the limited level (10-20 mEq/ kg lipid) not higher. Changes of TBA in 1.5% essential oil of cinnamon coated fillet were less than other treatments (P