Effect of Methylcellulose Coating Enriched with Pimpinella affinis Oil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition

Abstract

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. Practical Applications The main practical application behind the development of chitosan coating is used to preserve fish quality with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers and meet with the emergence of more and more food safety problems. The results of this study are a useful tool for the development of new environment-friendly and healthier commercial applications in the food processing industry because of its antimicrobial and antioxidative characteristics.