Effects of corn starch edible coating and black pepper essential oil on the shelf life of silver carp fillets at vacuum packaging

This research has been carried out in order to study the effect of the corn starch and the black pepper essential oil oral film on the shelf life of the silver carp fillet under the vacuum packaging in the refrigerator temperature. All the treatments (control: without coating and essential oil, treatment 1: 0.1% essential oil, treatment 2: 0.5% essential oil and treatment 3: 1% essential oil) were prepared each in three replicates with a starch cover to achieve the best effective rate of the oral film and essence.The results showed that the changes in pH and free fatty acid were increasing in all the treatments during the storage. In all treatments, the level of peroxide did not exceed the permissible limit. In addition, the level of volatile nitrogenous bases in all control, 0.1 and 0.5% essential oil treatments did not exceed the permissible limit from day 9 until the end of the maintenance day. The rate of mesophilic bacteria showed a statistically significant difference during the shelf life (p