Effect of antioxidant and antimicrobial of citrus leaf (Citrus aurantiumL.) essential oil on shelf life of (Oncorhynchus mykiss)
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
This study investigated the antimicrobial and antioxidant properties of Citrus aurantium L. essential oil on increasing the shelf life of rainbow trout fillet (Oncorhynchus mykiss) at 0 ° C. Sampling of trout fillets with 0, 0.4, 0.8 and 1.2% of orange essential oil on days 0, 3, 6, 9, 12 and 15, and antioxidant properties, chemical tests (TVN, TBA), PV, FFA, pH) and microbial were investigated. In evaluating the antioxidant property, the concentration of orange (mg/ ml) was 67.6 and 32.71 mg/ml for BHT. The results showed that the pH in the fillet increased from zero to fifteenth day. The volatile nitrogen volumes (except for treatment 2 and 3 on days 6 and 9), free fatty acids and thiobarbituric acid, were significantly different between treatments at different days (P <0.05). The highest and lowest levels of peroxide value were observed in the control treatment at 12.16 ± 0.014 (mg/ kg body weight) on day 12 and treatment at day zero was 0. 862 ± 0.006 (mg/ kg) Fat) was obtained. The total bacterial count in the fillet in the control treatment was higher than the standard level from the 9th to the 15th day and exceeded the limit in treatment 1on the fifteenth day but in other treatments it did not exceed the permitted limit until the fifteenth day (7 log cfu/ g). According to the results, the best shelf-life of rainbow trout fillets was influenced by 1.2% of essential oil of orange leaves on day 9.
Language:
Persian
Published:
Journal of Food Research (AGRICULTURAL SCIENC), Volume:28 Issue: 4, 2019
Pages:
113 to 128
magiran.com/p1922821  
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