نوع مقاله: پژوهشی
نویسندگان
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، واحد علوم تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران.
2 گروه علوم و صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران.
3 گروه شیلات، واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران.
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
The quality changes of farmed rainbow trout (Oncorhynchus mykiss) fillets treated withsunflower oil based nanoemulsion with or without Zataria multiflora Boiss. essential oil was studied on days 0, 5, 10 and 15 during storage in (4oC±1) and evaluated by microbiological and sensory analyses. Total viable counts and psychrophilic bacteria were determined. The results showed that the nanoemulsion had significant effect (P<0.05) on total viable counts. No growth of psychrophilic bacteria was found. Sensory analysis showed that the nanoemulsion could improve colour features. Odour and texture were enhanced as well. Incorporation of Z. multiflora essential oil and the nanoemulsion increased the acceptability for taste, odoure and texture. The inhibitory effects of the nanoemulsion were closely related to the concentration of the essential oil due to high content of carvacrol and thymol. The quality of fillets treated with nanoemulsion and 1% Z. multiflora essential oil was significantly different compared with other treatments and had acceptable results until day 15 of storage. Therefore, the nanoemulsion developed in this study could be represented as an option as a food preservative. Z. multiflora Boiss. essential oil showed a synergistic effect with the nanoemulsion for shelf-life extension of rainbow trout fillets.
کلیدواژه‌ها [English]
)