Chilled Storage of Pangasianodon hypophthalmus Fillets Coated with Plant Oil Incorporated Alginate Gels: Effect of Clove Leaf, Clove Bud, Rosemary and Thyme Oils
Chilled Storage of Pangasianodon hypophthalmus Fillets Coated with Plant Oil Incorporated Alginate Gels: Effect of Clove Leaf, Clove Bud, Rosemary and Thyme Oils
Date
2016
Authors
Rao, B. Madhusudana
Jesmi, D.
Viji, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
Essential oil incorporated alginate coating provides a novel way to improve
the safety and shelf life of pangasius (Pangasianodon hypophthalmus) fillet.
Oils from the leaves and buds of clove, flowering tops of rosemary, and
dried seeds of thyme were incorporated separately in alginate coating. All
the plant oils showed antibacterial activity, but the zone of inhibition was
relatively larger for thyme oil. Alginate coating was performed using sodium
alginate (1.5%), glycerol (10%), and calcium chloride (2%) and plant oil at
1% (v/v). The coated fillets were stored under chilled conditions and samples
were analyzed for bacteriological, chemical, sensory, color, and texture
parameters. Psychrotrophic counts crossed 7 log cfu/g by the 13th day and
15th day of chilled storage in control and plant oil treated fillets, respectively.
The peroxide value of treated fillets was relatively low. Texture profile
analysis indicated that plant oil incorporated alginate coating reduced the
rate of loss of texture (softening) during chilled storage. Plant essential oil
incorporated alginate gels were relatively better compared to control fillets
in preserving pangasius fillet quality during chilled storage, and incorporation
of thyme oil was relatively better compared to clove leaf oil, clove bud
oil, and rosemary oils.
Description
Keywords
pangasius, alginate ge, clove leaf oil, rosemary oil
Citation
https://doi.org/10.1080/10498850.2017.1284169