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In the present study, changes in the quality indices and shelf life of fresh fillets of narrow-barred Spanish mackerel (Scomberomorus commerson) and Javelin grunter (Pomadasys kaakan) were investigated over a 12-day storage period in the refrigerator using sensory, chemical (pH, TVB-N, PV, TBARS), and microbiological (mesophilic and psychrotrophic bacterial counts) indices. The sensory scores of both fish fillets reached less than 4 (the acceptable limit for consumer acceptance) on the sixth and eighth days of storage, respectively. The mesophilic and psychrotrophic bacterial counts in the fillets of both fish increased with an increase in storage days, although the rate of increase was different between the two groups, and psychrotrophic bacteria increased to a greater extent with an increase in storage days. The pH of the fresh mackerel and grunter fillets decreased from 6.52 and 6.24, respectively, at the beginning of the storage period to 7.49 and 7.25, respectively, on the final day of storage. The TVB-N level in both fish increased with an increase in storage days and reached 28.36 mg N/100g in mackerel and 36.25 mg N/100g in grunter on the twelfth day of storage. The lipid oxidation indices, namely PV and TBARS, in the fillets of both fish were significantly higher at the end of the storage period than at the beginning. The results of sensory, microbiological, and chemical indices showed that the maximum shelf life of narrow-barred Spanish mackerel and Javelin grunter fillets is 6 and 8 days, respectively. [ABSTRACT FROM AUTHOR]

The increase in production of warm water fishes in Iran, such as carp, produces a need for development of new methods of food production for human consumption. In this research four formula for production of fish cake from carp were investigated. Using the chosen formula which consisted of 52% debonded carp meat, 28% potato, 10% whole egg, 8% flour and 2% of a mixture of garlic, ginger, nutmeg, pepper powder and salt, the fish cake was made. Then during 120 days at 18°C, according to a time schedule, the samples were tested for changes in their total volatile base, peroxide value and total count of bacteria. The results indicate that changes in TVB was from 14.0 to 18.9 mg/100g, peroxide value changed from 4.0 to 4.9 meq/kg. The total count of bacteria for all of the samples was negative. The shelf life of carp cake as the result of peroxide value increase was estimated to be 90 days at 18°C in cold store. This carp cake contains 20% protein, 8% oil, 10% carbohydrate, 6% ash and 56% moisture.

The effect of chicken feet gelatin coatings and green walnut husk extracted on chemical, physical, microbial and sensory properties of rainbow trout fillet was investigated during storage period (12 days) at 5 °C. Chemical analyses (pH, TVB-N and TBA measurements), microbial tests (TVC) and sensory evaluation were carried out periodically every four days. The results showed that by increasing the concentration of walnut green skin extract, the efficiency of the coating increased that the coatings containing 2.5 and 5% gelatin along with 1000 ppm of the extract improved the quality and shelf life of fish fillets compared to other ones. The values of pH, TVB-N and TBA content, in coated samples were significantly lower than the control sample (p<0.05). The coating treatment containing 1000 ppm of the extract also showed a lower microbial load than other treatments (p<0.05). From a sensory point of view, the treatments containing chicken foot gelatin and walnut green skin extract had the highest score at the end of the storage period compared to the control sample (p<0.05). Furthermore, the highest score was obtained for the samples coated by 1000 ppm walnut green skin extract. [ABSTRACT FROM AUTHOR]

Shelf life increasing of red meat has the great importance due to its perishable properties and consumers' demand to use food free synthetic preservatives. This study was aimed to investigate the antimicrobial and antioxidant effects of poly lactic acid film (PLA) containing different concentrations of ethanolic sumac extract (SE 1 and 3%) and copper oxide nanoparticles (CuO1 and 2%) on shelf life enhancement of the minced beef during cold storage. The samples were stored at 4 ± 1 °C for 12 days and analyzed at 0, 1, 3, 6, 9 and 12 days of the storage period. All of the treatments significantly (P≤0.05) decreased total viable count, psychrotrophic bacteria and Enterobacteriaceae spp. population as compared control group during the storage period. Total volatile basic nitrogen (TVB -N) and pH values of the non -packed samples (control) were significantly (P≤0.05) higher than the packed ones during the storage time. The combined treatments containing SE and CuO -NPs showed the highest efficiency in shelf life increasing of the cold stored minced beef in dose dependent manner. Based on the results, it can be concluded that the usage of biodegradable poly lactic acid film containing a complex of SE and CuO -NPs is effective packaging in the shelf life improvement of minced beef during 12 days of the refrigerated storage period. [ABSTRACT FROM AUTHOR]

In this study, the effect of bilayer edible coating of gelatin -chitosan containing nanoemulsion of PerovskiaabrotanoidesKar. essential oil on growth control of Aeromonas hydrophila inoculated into rainbow trout fillets over a 12 -day period at 4 °C was investigated.The chemical composition of the essential oil was evaluated by GC -MS, its antibacterial properties by disk diffusion, plate well and micro -dilution broth, and its antioxidant properties by DPPH.Treatments included control, gelatin, chitosan, gelatin+essential oil, chitosan+essential oil and gelatin -chitosan+essential oil.After preparation, the treatments were packed in sterile polyethylene bags in laboratory conditions and stored for 12 days at 4 °C and their microbial, chemical and sensorial properties were evaluated every 3 days. The results of GC -MS showed that eucalyptol (24.51%) and camphor (22.02%) are the main components. The MIC and MBC of PerovskiaabrotanoidesKar. essential oil nanoemulsions were reported to be 0.0625 and 0.125%, respectively. The amount of TVB -N and POV increased during the study period. According to the results of POV and pH measurements, there was a significant difference between all treatments and control treatment ( P<0.05). The mean reduction log of bacteria was significantly different between all treatments and the highest antibacterial effect was observed in the gelatin -chitosan coating containing nanoemulsion of PerovskiaabrotanoidesKar. essential oil. According to the results,PerovskiaabrotanoidesKar. essential oil has good antioxidant and antimicrobial properties and according to the test results, it was found that chitosan -gelatin coating containing nanoemulsion of PerovskiaabrotanoidesKar. essential oil has an effective antimicrobial effect against Aeromonas hydrophila and can protect sensory properties and increase shelf life of rainbow trout fillets as well as useful coating to increase the shelf life of food products. [ABSTRACT FROM AUTHOR]

Researchers have disclosed that. In the frozen fish, thawing plays an important role in membrane disintegration and quality change as well as affecting sensory attributes. According to importance of thawing process on the final quality of frozen fish fillet, the present research aimed to evaluate quality changes of Silver carp fillets (some major physico-chemical indices) which have been thawed with different bine concentration (0, 1.5, 3, 4.5 & 6 %). Results demonstrated that brine concentration had significant effect on the water holding capacity; WHC. The minimum and maximum content of WHC has been recorded in the control and treatment with 3% brine-water, respectively. The obtained results also have been shown that the lowest reduction in the drip loss was observed in those fillets received 1.5% brine-water (p<0.05). However, regarding to fillet's hardness, the recorded results revealed that there is no significant difference between experimental treatments. The result of chemical analysis also indicated that the minimum content of TVB-N is for the sample thawed with 4% brine-water (13.86 mg nitrogen per 100-gram fish fillet). Considering TBA index, overall trend showed that there is an ascendant process for this index in different concentration of brine-water. In the other words, although the minimum content of TBA has been recorded for control sample (0.62 MD kg-1 fish fillet), but there was no significant difference observed between other treatments. Thus, on the base of obtained results, using of brine with the concentration of 3% can be suggested for the Silver carp frozen fillet thawing in the seafood processing industry. [ABSTRACT FROM AUTHOR]

The effect of delayed icing of common carp (Cyprinuscarpio) on the quality of the produced surimiwas investigated.The fish were divided into three groups after trapping; one group was kept in ice immediately, while the second and third groups were kept in ice after 3 and 6 hours delay, respectively. The produced surimi from these fish groups were stored in refrigerator for 15 days, after which were tested chemically (TBA, TVB-N, pH) and microbially (total bacteria count) every 3 days. Results showed that TBA in 6 hours delay treatment was significantly higher than that in control and 3 hours delay. TBA levels in control plots increased until day 12 and then decreased, while in 6 hours delay an increasing trend until the end of the period was recorded. The TVB-N in the ice delayed samples exceeded the allowable level after 3 days storage, while in control treatment itexceeded the limit at the end of the period. PH values in different treatments showed no significant differences. The lowest pH value (7.03) was recorded in 6 hours delay treatment and the highest pH value (8.37) was recorded in the control at the end of the storage period. The total bacterial counts (TVC) increased in all treatments during the period and the maximum of TVC (4.68 log cfu / g) was recorded in 6-hour delay samples. Based on these results, the delayed icing of common carp lead to loss of produced surimi quality. [ABSTRACT FROM AUTHOR]

Citrus peel is a natural source of antioxidants and the use of its natural extracts to improve the quality of fish is increasing. The effect of orange peel extract on the chemical and sensory properties of Huso huso fillet when refrigerated (4±1 °C) was investigated. In this study, fish fillets with aqueous solutions of ethanolic extract of orange peel (w / w 5%) or (5 ml of extract in 100 ml of solvent), orange peel extract (w / w 6%) and orange peel extract (w / w 7%) were tested as natural preservatives for 30 minutes. Control samples were immersed in distilled water for 30 minutes. Control and treated samples were packed with ethanolic extract of orange peel and stored for 15 days. Samples are then taken at regular intervals for chemical properties of pH, free fatty acid (FFA), peroxide (PV), thiobarbituric acid (TBA), total volatile nitrogen bases (TVB-N) and sensory evaluation (texture, color, odor and acceptance) were studied. Analysis of the results of chemical tests and sensory evaluation showed that orange peel extract maintains good quality characteristics and increases the shelf life of fish samples during storage at refrigerator temperature. 7% orange peel extract and then 6% and 5% orange peel extract significantly (P <0.01) delayed the oxidation and hydrolysis of fat in the samples treated with the Orange peel extract. [ABSTRACT FROM AUTHOR]

In order to the shelf-life prediction of white shrimp fillet (Litopenaeus vannamei) using Arrhenius mathematical model and Artificial Neural Network at different temperatures (-15, -25, -35, -45 °C), the qualitative changes of the fillet including salt extractable protein (SEP), K index, total volatile nitrogen bases (TVB-N), peroxide index (PV), barbituric acid (TBARS), electrical conductivity (EC) and sensory evaluation (SA) were investigated. For the Arrhenius model, the relative error range between the measured and predicted values for the quality factors i.e. TVB-N, SA, EC, TBRAS, K and SEP was -73.17-15.12, -2.54-13.04, -6.47-1.62, -0.81-0.00, -25.99-2.02, -5.59-0.82%, respectively. Regarding to Artificial Neural Network model, the relative error range between the predicted and measured values for the quality factors TVB-N, SA, EC, TBRAS, K and SEP were 0.00, 0.00, -0.38-0.00, 0.00, 0.00 and -0.08-0.03%, respectively. The MSE values of the Artificial Neural Network model were lower than the Arrhenius model in most of the qualitative factors. The R2 of the frozen shrimp quality factors of the Artificial Neural Network model was higher than the Arrhenius model, except for the SA factor. The artificial neural network model was able to better show the trend of changes in the quality of shrimp stored during the 6 months of the freezing period, at of -15 to -45 °C, compared to the Arrhenius model.

Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of ediblegelatin coating containing Dunaliella salina alga essential oil on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.. resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05). [ABSTRACT FROM AUTHOR]

The antioxidant effect of sodium alginate coating containing vitamin C was examined on prolongation of the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. The treatments included control group without any additive (C), sodium alginate 1.5% (A), sodium alginate 1.5% containing 5% Vitamin C (A+Vc). The treatments underwent periodic tests of proximate composition (moisture, protein, fat, ash and pH), chemical decays and oxidation tests, including total volatile base nitrogen (TVB -N), peroxide value (PV), tiubarbutic acid (TBA) and free fatty acids (FFA). Based on the statistical analyses, pH, TVB-N, PV, TBA and FFA in A+Vc were significantly (p<0.05) lower than C and A during storage in refrigerator. Significant increases were observed in all mentioned indices in all the treatments in correlation with the duration of storage time in refrigerator (p<0.05). The coated treatments maintained better quality in comparison to the control group and treatment 3 (sodium alginate containing vitamin C) reduced oxidation of rainbow trout fillets during storage in cold condition (4± 1˚C). [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effects of sodium caseinate (SC) edible coating enriched with Rosmarinus officinalis essential oil on the quality and shelf life of rainbow trout (Oncorhynchus mykiss) during 20 days of refrigerated storage (4±1˚C). Aqueous solutions of sodium caseinate (SC) 8% (w/w) were prepared in the form of 4 treatments of SC without essential oil and SC with rosemary essential oil in three concentrations (0.25%, 0.5% and 1% (v/w)), then applied as a coating on the rainbow trout and refrigerated for 20 days, and every 4 days, chemical (pH, total volatile basic-nitrogen, thiobarbituric acid and peroxide value) and microbiological (total viable count and psychrotrophilic count) analysis were performed on them. The results showed that control samples exceeded the acceptable limit of microbiological and chemical values on around days 12, while SC+1%R samples exceeded the acceptable limit after 16 days of storage and did not exceed the peroxide value and thiobarbituric acid limit even after 20 days of storage. This study showed that Sodium casein coating has an inhibitory property against oxygen and the use of rosemary essential oil in its composition reduces the oxidative, chemical and microbial spoilage of rainbow trout. [ABSTRACT FROM AUTHOR]

For quality assessment of coated fish fillet with sodium alginate containing inulin, fish fillet were coated with sodium alginate containing 10, 20, 30 and 40 percent inulin using two methods, including dipping and vacuum impregnation. Then fructan were determinate in coated samples. The samples including 20 and 40% inulin in vacuum impregnation and dipping respectively were selected for further study based on their higher fructan content. Therefore, the chemical and microbial changes of selected samples were investigated during 16 days, with 4 days interval in refrigerated condition (40C). Results showed that the fructan content had not changed significantly (p≥0/05) during the storage period. Peroxide in the middle of storage period was increased and then decreased significantly (p≥0/05) by the end of storage time. Quality indexes such as pH, thiobarbitoric acid (TBA), total volatile basic nitrogen (TVB-N), total plate count bacteria, psychotropic bacteria and peroxide increased significantly (p≥0/05) along time. In all of the samples, TBA at the end of 12 day storage, TVB-N at the end of 16 day storage, anaerobic bacteria count and pseudomonas bacteria count at the end of 12 day storage were more than acceptable limit of fresh fish. In the conclusion, fructan of coated fish fillet had not changed significantly during refrigerated storage, as well as shelf life of coated fish fillet by dipping and vacuum impregnation in refrigerated condition storage (40C) was less than 12 days. [ABSTRACT FROM AUTHOR]

The effect of edible whey protein coating and dill (Anethum graveolens) essential oil on the quality and shelf-life of silver carp's fillets, Hypophthalmichthys molitrix, during refrigeration storage was evaluated. Fillets were immersed in whey protein solution (10%), dill essential oil (5%) and a mixture of whey protein (10%) and dill essential oil (5%), then packed and stored in refrigerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial (TVC and PTC) parameters were measured at 0, 3, 6, 9, 12, 15 and 18 days. The amount of peroxide value and thiobarbitoric acid significantly increased (P < 0.05) in all treatments, but this increace was lower in whey protein coating with dill essential oil fillets. Total volatile basic nitrogen of dill essential oil, whey protein and whey protein with dill essential oil treatments in the first and last phase of storage were 7.55, 7.60, and 7.5124.11, 25.84 and 15.55 mgN2/100 g fillet, respectively. The TVC and PTC amount for whey protein with dill essential oil was lower in comparsion with other treatments. Thus, whey protein coating with dill essential oil increased the shelf-life of silver carp's fillets during refrigerated storage. [ABSTRACT FROM AUTHOR]

Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C) (group 1) and surimi maintained at super chilling temperature (-3˚C) (group 2). The experiment lasted 60 days and approximate composition (moisture, protein, fat, ash and pH), chemical spoilage were examined and oxidation tests including total base volatile nitrogen (TVB-N) and Tiubarbutic acid (TBA) were carried out periodically. According to the statistical values of fat, pH, TVB-N and TBA were significantly higher in treatment 2 in comparison to treatment 1 during the maintenance period (p

The effects of chitosan (Ch) (Medium molecular weight chitosan) coating combined with natamycin (Ch+ N) on quality of salted kutum (Rutilus frisii kutum) roe (treated with 4% NaCl salt) during refrigerated storage (4±1°C) were studied over a period of 90 days. A solution of Ch (1%, w/v) and Ch+ N (1%, w/v Ch +5 and 10 mg natamycin per Kg salted roe) was used for the coating. The control (salted roe) and the coated roe samples were analyzed periodically (0. 30, 60 and 90 days) for chemical (TVB-N, PV, TBA), remaining salt and pH characteristics. The results indicated that the chitosan coating enhanced the storage quality of the kutum salted roe as compared to an uncoated salted roe (control). Chitosan coating combined with natamycin afforded better protection than chitosan coating for chemical parameters (TVB-N, PV, TBA). Remaining salt was determined lower than 2% for all treatment. The conclusion was showed the combination of chitosan coating and natamycin at a 10 mg per Kg of roe were increased shelf life of the kutum roe.

This study aimed to investigate the effects of different concentrations of Aloe vera gel on the quality and shelf life of Asian sea bass fillets during refrigerated storage. Treatments were contained of fresh Asian sea bass fillets coated by 40, 70 and 100 percent of aloe vera gel (dilution by distilled water) and control (without aloe vera gel) which were subjected to chemical and microbial examinations including TVN, TBA, pH, Total count and sensory evaluation during 16 days of storage. There were significant differences between the control and coated treatments in the amounts of TVN and TBA from the day sixteenth day of storage, and at the end of storage the lowest level of oxidation indices was observed in the 40% treatment. The pH value showed an increasing trend during the storage period, which was higher in the control sample than other samples, and at the end of the storage period, the 70% treatment showed the lowest pH value. The total bacterial count was also significantly (P<0.05) higher in control in comparison with the coated treatments at the sixth day, and the 40% treatment showed the lowest bacterial count among other treatments. At the end storage, the control was in an unacceptable condition in terms of sensory evaluation indices, so that other treatments showed higher sensory evaluation indices than the control. According to the obtained results, the application of 40% and 70% aloe vera gel coating, not only can improve the chemical factors of fish fillet, but also can show positive effects on the sensory indicators of Asian seabass fillets. [ABSTRACT FROM AUTHOR]

The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC). The results showed that with increasing storage time of surimi from silver carp, TVB-N, peroxide value (PV) and expressible moisture increased significantly. TVB-N increased from 10±1 to 16.80±1.4mg%, Peroxide value from zero to 2.76±0.85meqO2/kg and expressible moisture from 4.23±0.13 to 6.32±0.13% during three months at frozen storage. Quality score of sensory evaluation, folding test and biting test were significantly decreased during storage period. Quality score of produced surimi gel decreased from AA to A, C grade and biting test decreased from 8.58±0.98 to 5.25±1.86. The results indicated that in spite of increasing of TVB-N, PV, expressible moisture and decrease of sensory quality score, folding test and biting test of silver carp surimi, the samples were between allowed limits and acceptable after three months at frozen storage. *Corresponding author

According to World Health Organization report, each year worldwide, unsafe food causes 600 million food-borne diseases and 420,000 deaths. Additionally, 30% of deaths occur in children under 5 years old. On the other hand, with the increase in people's awareness about nutritional value of food, the dietary trends have led to a continuously increasing demand for ready-to-eat foods. Hence, enhancing food safety is very important for the consumers. The application of modern food preservation methods is quite necessary in order to improve safety and extend shelf life with the lowest adverse effects on the sensory characteristics and nutritional value of seafood products. Non-thermal methods such as high pressure, ultrasonic, cold plasma techniques, and electrolyzed water have been developed to maintain food hygiene or disinfection. In recent years, the use of electrolyzed water (EW), which is obtained by electrolysis of dilute salt solution (NaCl) or hydrogen chloride (HCl), is known as an effective disinfection technique against a wide range of food pathogens. In this review, the effectiveness of using electrolyzed water in aquatic products, as well as their antimicrobial properties against food pathogens, have been investigated. [ABSTRACT FROM AUTHOR]

Preservation of perishable foods is a major challenge in the food industry. In this research, the effect of gamma irradiation, thyme essential oil (EO) and vacuum packaging treatments on fresh shrimp for a period of 15 days at 4°C during storage was investigated. For this purpose, two concentrations of EO (0.4 and 0.8% v/w) and two doses of radiation (2.5 and 3.5 KGy) were used. Treated shrimps and control sample were subjected to chemical (pH, total volatile basic nitrogen, free fatty acids, peroxide index, thiobarbituric acid reactive substances and color indexes), microbiological (bacteria total count, psychrophilic bacteria and Escherichia coli) and sensory evaluation and analyses performed on certain days (0, 5, 10 and 15) of storage. The obtained results showed that pH, FFA, peroxide, TBARS and TVB-N values of all treatments increased in the duration of storage, significantly (p

The environmental hazards of polymer packaging have increased the tendency to use the biodegradable composites. Due to the use limitations of synthetic antioxidants and antibiotics, the use of alternative natural products has been developed. In this study, the antioxidant and antimicrobial effects of Zataria multiflora Boiss. and Cuminum cyminum L. alcoholic extracts in the bioactive coatings on the shelf life of chicken meat were evaluated and compared with propyl gallate. For this purpose, an experiment was conducted in a completely randomized design with five experimental treatments including the uncoated chicken fillets (control), fillets coated with 8% sodium caseinate, sodium caseinate-based coated enriched with thyme extract (1.5%), cumin extract (1.5%), and propyl gallate (100 ppm) and three replications for 10 days at refrigerator temperature. The results showed that the use of sodium caseinate coating reduced the number of aerobic mesophilic bacteria, psychrophilic bacteria, thiobarbituric acid index, peroxide value, and total volatile nitrogen compounds of the fillets during storage. The use of plant extracts and propyl gallate increased the antioxidant and antimicrobial efficiency of the bioactive coatings. At the end of storage period, the fillets coated with sodium caseinate-cumin extract showed the lowest amount of aerobic mesophilic and psychrophilic bacteria and the total volatile nitrogen compounds (P<0.05) and the fillets coated with sodium caseinate-thyme extract showed the lowest thiobarbituric acid index and peroxide value (P<0.05) with no statistically significant difference with the bioactive coatings containing propyl gallate. Therefore, the bioactive coating of sodium caseinate containing cumin and thyme extracts can be used to increase the shelf life of chicken fillets at the refrigerator storage for at least 10 days. [ABSTRACT FROM AUTHOR]

In the present study, the physicochemical, microbial and sensory changes of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator were investigated. For this purpose, H.huso was filleted after harvesting and preparation. The fillets were immersed in saturated brine with a concentration of 6.34% NaCl and the sauce for one hour and smoked by hot smoky machine. Then, the samples were packed and stored for 30 days at refrigerator. The results showed that the percentage of protein in the smoked and flavored with sauce (32.28-32.32%) were higher than the brine treatment (27.84-28.29%), and there was a significant difference between TBA and TVB-N (p0.05). The amount of total bacteria and coliform was negative during the period; but, mold was observed in both samples of smoked and flavored with brine (8 colonies per ml sample) and sauce (6 colonies per ml sample) at the end of storage period. The sensory evaluation results indicate that the both samples were not significantly different in terms of packaging. Therefore, based on sensory and microbiological evaluations, the shelf-life of hot smoked and flavored fillets with brine and sauce was 20 days in usual packages.

The present study was conducted to evaluate sauce production of frozen Macrobrachium nipponense from Anzali wetland and determined its quality and shelf life during storage period at 4oC. The treatments included sorbitol, cooked rice and sucralose. The other components were same. Shrimp processed by pure salt was as control. Peroxide (meq/kgoil), TBRS (mg/kg), TVB-N (mg/100g) and pH were in rice: 0.85-1.65, 0.14-0.99, 23.54-68.87 and 6.01-6.99, sorbitol: 0.93–1.94, 0.36-1.52, 26.34-64.12 and 6.05-6.97, sucralose: 0.72-1.45, 0.10–0.95, 12.50-64.82 and 5.31-6.50 and control treatments: 1.13-2.95, 0.72-1.84, 23.64-73.16 and 5.35-7.35. The bacterial counts of the treatments were acceptable. In rice treatment, taste (4.37) and overall acceptance (4.25) showed a significant increase compared to other treatments (p

In this research, the pennyroyal extract (PE) effect was studied at different concentrations (0, 2 and 4% w/v) on chemical and bacterial quality of surimi produced from common Kilka over a period of 15 days (0, 3, 6, 9, 12 and 15 days) during refrigerator storage (4±1°C). The experiments was conducted to determine chemical tests including peroxide value (PV), thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), pH and total viable count (TVC) and psychrophilic count (PTC) as bacterial tests at 3 days intervals with triplicate. Findings showed that the PV content was significantly higher than that from control treatment as it was increased from 0.64 on the first day to 5.41 meq O2 on the 12th day (p0.05); but it was remained lower than the proposed acceptable limit (7 log cfu/g). Based on the findings of the present study, 4% PE can use for enhance the shelf life of the common kilka surimi at refrigerator.

Nowadays chemical preservatives are commonly used in foodstuffs to increase their shelf life and maintain the quality. Due to their probable risk of continuous use in foodstuffs, natural preservatives are increasingly used. In this study, oak powder has been used as a natural preservative with antimicrobial properties and desired sensory effects on ready-to-cook chicken.Treated samples containing 5, 10, and 20 percent of powder in 0, 1, 2, 3, 7, and 14 days of storage periods in fridge temperature using chemical tests (including peroxide number, thiobarbituric acid, and volatile nitrous bases) and microbial tests (including total bacteria count, Staphylococcus aureus count, coliform count; Also the effect of oak powder on sensory features of chicken was oak powder examined. The results of the present study show that oak powder could appropriately postpone microbial spoilage and peroxidation of lipids in chicken fillets. It was proved that the use of appropriate concentrations of oak powder (5 and 20 percent) in the ready-to-cook chicken, significantly (P<0.05), could result in chicken microbial Fluorine decrease and oak powder of 10 and 20 percent concentrations showed more positive effects on treatments`oreganoliptic properties. Therefore, as a natural preservative,the oak powder can be used in ready-to-cook chicken production process with positive effects on the product`s sensory properties and longer shelf life. [ABSTRACT FROM AUTHOR]

This study has been carried out to investigate the antioxidant and antimicrobial effect of the coriander essential oil (Coriandrum sativum) on shelf life of Otolithes ruber fillets. In this study, the antioxidant property in different concentrations was compared with the synthetic antioxidant BHT using the 2.2.Diphenyl-1-picrylhydrazyl method. Moreover, the bio-chemical (pH, TVN, TBA, PV, FFA) and microbial parameters (PTC, PVC) have been studied using the control sample (treatment1), the fillet containing 1.5% essential oil (treatment 2) and the fillet containing 3% essential oil (treatment 3) for 15 days at 40C. The results showed that in assessing the antioxidant property, IC50 was determined 0.79 (mg/ml) for the coriander essential oil. The pH in Otolithes ruber fillet had an increasing trend from the first to fifteenth day. The volatile nitrogen bases rate had a significant difference (P< 0.05) in day 15. The level of thiobarbituric acid in treatment 2 had a significant difference (P<0.05) in days 12 and 15. The peroxide value was determined respectively as follow: in control treatment in day 12 (6.10±./13 Meq/ kg) and in treatments 1 and 2 on day 0 (0.98±./14 Meq/ kg). The level of free fatty acids between in treatments had a significant difference (p<0.05) on day 15. The total psychrophilic Bacteria and total bacteria count were higher than the standard of the total microbial load (7log cfu/g). The results showed that according to chemical and microbial analysis, the best time for shelf life of Otolithes ruber fillets under the effect of the coriander essential oil during 15 days of storage at the refrigerator temperature was achieved in 3% coriander essential oil treatment. [ABSTRACT FROM AUTHOR]

In this study, the effect of bioactive ice slurry contains ginger extract and essential oils, was evaluated on maintenance quality improvement of rainbow trout during short-term storage. Fish were stored for 16 days in three ice slurry types (containing extracts and essential oils of ginger and control samples). During the four-day intervals chemical (Peroxide, Thiobarbituric acid, Free fatty acids and Total volatile nitrogen bases), Microbial (Total Viable Count and Psychrophilic count) and Sensory (Taste, Flavor, Color, Odor Texture and Skin appearance) tests were performed. The results revealed a significant difference in the quality of samples stored in ice slurry containing ginger essential oil and extract with the control sample. Ginger extract and essential oils had a positive effect on the taste and visual quality acceptance of samples. Oxidative and microbiological decay was controlled with ginger extracts and essential oil. Using bioactive ice slurry, rainbow trout storage period was increased four days. [ABSTRACT FROM AUTHOR]