Abstract
The aim of the present study was to evaluate the effects of sodium alginate (SA) coatings containing Mentha spicata essential oil (MSO; 0.5 and 1%) and cellulose nanoparticles (CN; 0.25 and 0.5%) on chemical (total volatile base nitrogen content and peroxide value), microbial (total viable count, psychrotrophic count, Pseudomonas spp., and Enterobacteriaceae), and sensory (odor, color, and overall acceptability) properties of raw silver carp fillets during 14days of refrigerated storage. The MSO was mostly comprised of carvone (78.76%) and limonene (11.50%). SA + MSO 1% + CN 0.5% was most effective in extending the shelf life of silver carp fillets, followed by SA + MSO 1% + CN 0.25%, SA + MSO 1%, SA + MSO 0.5% + CN 0.5%, SA + MSO 0.5% + CN 0.25%, SA + MSO 0.5%, SA + CN 0.5%, SA +CN 0.25%, and SA. Incorporation of MSO 0.5% didn't have any adverse effect on odor, color, and overall acceptability of treated samples.
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