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:: Volume 12, Issue 1 (Jan-Mar 2025) ::
Nutr Food Sci Res 2025, 12(1): 1-14 Back to browse issues page
Studying Effects of Quince Seed Mucilage Film Strengthened with Tragacanth Gum Containing Cinnamon Essential Oil on Microbial, Chemical and Sensory Characteristics of Rainbow Trout Fillets
Mohammad Sadegh Mohammadi Resketi , Hamidreza Kazemeini *
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies , msm1376m97@gmail.com
Abstract:   (392 Views)
Background and Objectives: The aim of this study was to investigate the effect of quince seed mucilage film strengthened with tragacanth gum containing cinnamon essential oil on microbial, chemical and sensory characteristics of rainbow trout fillets for 9 d during storage at refrigerator temperature.
Materials and Methods: First, the film and treatments were prepared (control treatment, quince seed mucilage film strengthened with tragacanth gum: film, quince seed mucilage film strengthened with tragacanth gum containing 1% of cinnamon essential oil: film and cinnamon essential oil). Moreover, cinnamon essential oil was analyzed using gas chromatography/mass spectrometry and its antibacterial activity was assessed (MIC and MBC). The prepared treatments were subjected to microbial assessments (total viable counts and total psychrotrophs counts), chemical assessments (pH, PV, TVN and TBARS) and sensory evaluation.
Results: The major composition in cinnamon essential oil was cinnamaldehyde (59.97%). At the end of the storage time, total viable counts and total psychrotrophs counts for the film and cinnamon essential oil treatments were 5.31 and 5.55 log cfu/g, respectively. Quantities of pH, PV, TVN and TBARS for film and cinnamon essential oil treatment were 6.38, 2.99 mEq/kg, 26.09 mg/100 g, 1.39 mg MDA/kg, respectively. In all the microbial, chemical and sensory assessments, a significant difference was observed between the treatment of film and cinnamon essential oil and the control treatment during the storage time (P < 0.05).
Conclusions: Results showed that the film and cinnamon essential oil treatment decreased total viable counts and total psychrotrophs counts and prevented increases of pH, PV, TVN and TBARS; therefore, film containing cinnamon essential oil improved microbial, chemical and sensory characteristics of the rainbow trout fillets and increased their shelf life in the refrigerator.
 
Keywords: Mucilage, Quince seed, Tragacanth gum, Rainbow
Full-Text [PDF 884 kb]   (157 Downloads)    
Article type: Research | Subject: Food Science
Received: 2024/06/3 | Accepted: 2024/11/18 | Published: 2025/02/9
  • The results showed that E-Cinnamaldehyde (59.97%) has the highest amount identified in this essential oil
  • The Peroxide value in Film+CEO treatments from day 0 to the end of the study was significantly (P<0.05) lower than the Peroxide value in the control treatment.
  • The amount of TBARS in samples on day 0 was 0.39 mg MDA/kg, which reached 2.79, 1.99, 1.39 mg MDA/kg for Control, Film, and Film+CEO treatments on the 9th day respectively.
  • In parameters of aroma, texture, greed and overall acceptance, the Film+CEO treatment had better scores than the control group and the Film treatment.

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Mohammadi Resketi M S, Kazemeini H. Studying Effects of Quince Seed Mucilage Film Strengthened with Tragacanth Gum Containing Cinnamon Essential Oil on Microbial, Chemical and Sensory Characteristics of Rainbow Trout Fillets. Nutr Food Sci Res 2025; 12 (1) :1-14
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