عنوان مقاله [English]
In this study was conducted to investigate the effect of sodium alginate and cinnamon essential oils on shelf life of fillets of silver carp (Hypophthalmichthys molitrix) fillets in refrigerated storage. Fish fillets were treated in sodium alginate (control) and sodium alginate treatments containing 0.5, 1 and 1.5% cinnamon oil in order to achieve the best percentage of oil and each with 3 replicates were prepared. Chemical (TBA, TVB-N, pH, PV), microbial (TVC) factors and organoleptic characteristics at 0, 5, 10, 15, 20 day were evaluated. Results showed that with increasing storage time, the pH of the treatments studied had no significant difference (P> 0.05).In all treatments, PV value from the limited level (10-20 mEq/ kg lipid) not higher. Changes of TBA in 1.5% essential oil of cinnamon coated fillet were less than other treatments (P< 0.05). In all treatments, TVB-N values was showed significant different (P< 0.05) on the 9th, 15th and 20th. TVC counts were not higher than 7 log cfu/ g in 1 and 1.5 % treatments of essential oil. Sensory characteristics of treatments were not acceptable on 20th day. The results showed that sodium alginate coating contains essential oils of cinnamon in silver carp fillets during refrigerated storage at 1.5 % cinnamon essential oil treatments was 15 days.