Abstract
Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.
Highlights
It can be concluded that the concentration 1% of chitosan is more appropriate for producing the nanoparticles to release the essential oils during the storage, and the smaller size of chitosan particles is probably more effective on the microbial cell wall (Ruparelia, Chatterjee, Duttagupta, & Mukherji, 2008)
Poly‐dispersity index (PDI) is another parameter to evaluate the stability of nanoparticles, and it decreased by the concentration of the chitosan such that the PDI for the 1% and 1.5% chitosan was 0.54 and 0.32, respectively
The aim of this research was to evaluate the effect of chitosan nanoparticles (CNPs) and fennel EO along with modified atmosphere packaging (MAP) technique on the shelf life of Huso huso fish fillets stored at the fridge
Summary
2.1 | preparation of the fennel essential oil Fennel seeds were purchased from a local market in Tehran, Iran. An amount of 50 g of the seeds was milled and placed in Erlenmeyer flasks for 24 hr with 500 ml of ethanol (95% w/w) to completely extract Afterward, it was placed in a rotary evaporator and extraction was carried out at room temperature for 72 hr to prepare an adequate amount of the essential oil (Roby et al, 2013). The TBA content was determined according to the method of Kirk and Sawyer (1991) with some modifications For this aim, 4 g of fillets was minced and added to 20 ml of trichloroacetic acid (TCA) (20% w/v) and mixed at 20,000 g for 2 min. Duncan's post hoc test was used to assess the difference between pairs of means, and the difference at p < .05 was considered to be significant
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