EFFECT OF METHYLCELLULOSE COATING ENRICHED WITH PIMPINELLA AFFINIS OIL ON THE QUALITY OF SILVER CARP FILLET DURING REFRIGERATOR STORAGE CONDITION

The effects of methylcellulose (MC) coating enriched with Pimpinella affinis essential oil (PAO) on quality and shelf life of fresh silver carp fillets during refrigerated storage (4 +/- 1C) were examined over a period of 16 days. MC solution (3%) and MC enriched with PAO (1.5% v/ v concentration) were prepared for coating of the fish samples. The control and the treated fish samples were analyzed periodically for microbiological (total viable count), chemical (pH, thiobarbituric acid [TBA], total volatile basic nitrogen [TVB-N], free fatty acid [FFA] and pv) and sensory characteristics. According to results (pv, FFA, TBA, TVB-N, pH), color and odor on MC contain 1.5% PAO and have less change in comparison to other treatments (P < 0.05), and it could inhibit a total bacteria growth and psychrophilic counts of fillet. The results indicated that MC contains 1.5% PAO, a good antioxidant activity, so it can be used for fish preservation without any undesirable changes in antimicrobial and sensorial attributes.