Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 72, Issue -, Pages 432-438Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2016.05.021
Keywords
Chitosan; Gelatin; Grape seed extract; Ziziphora clinopodioides essential oil; Trout fillet
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The aim of the present study was to evaluate the effects of chitosan-gelatin film incorporated with grape seed extract (GSE) (1 and 2%) and Ziziphora clinopodioides essential oil (ZEO) (1 and 2%), separately and in combination, on survival of Listeria monocytogenes and shelf life extension of minced trout fillet during refrigerated storage (4 +/- 1 degrees C) over a period of 11 days. The control and wrapped fillet samples were analyzed for chemical (PV and TVB-N), microbial (Total mesophilic and psychrotrophic bacteria, Pseudomonas spp., P. fluorescens, Shewanella putrefaciens, lactic acid bacteria and Enterobacteriaceae family) and sensory properties (odor, color and acceptability). The GC-MS analysis of the essential oil components revealed that carvacrol (65.22%) and thymol (19.51%) were the most representative components of the essential oil. In comparison with control group, fish spoilage was significantly delayed in samples wrapped in chitosan-gelatin film containing different concentrations of GSE and/or ZEO (P < 0.05). The lowest bacterial growth, PV and TVB-N content were obtained in fish samples wrapped in film containing ZE02%+GSE2%. The fillets treated with ZEO2%+GSE1% and ZEO2%+GSE2% had the best organoleptic properties. Based on our findings, the antibacterial activity of chitosan-gelatin film incorporated with GSE and ZEO enhanced the shelf life of fish fillet. (C) 2016 Elsevier Ltd. All rights reserved.
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