عنوان مقاله [English]
Fish corruption is due to biological reactions such as microbial growth, lipid oxidation and the activity of fish autolysis
enzymes, resulting in a shorter shelf life of fish and other marine products. In the present study, the effects of nanochitosan
coating on the quality of fillets of Cynoglossus arel fish were measured during superchilling (-3°C). Thus, largescale
tonsole fillets were coated at three groups including the following: nanochitosan (% w/v chitosan and 2% sodium
tripolyphosphate, Nanochitosan), treated with 1% glacial acetic acid and distilled water as control sample. The control
and coated sample were periodically evaluated for microbiological (total bacterial count (TVC)), physicochemical (total
volatile nitrogen (TVBN), thiobarbituric acid (TBA), and trimethylamine (TMA)) and sensory properties (flavor and
odor) (the number of sapmles= 45). Results showed that the samples coated with nano-chitosan, had lower Total viable
bacteria, volatile nitrogen, thiobarbituric acid, trimethylamine and sensory properties than the control group.In general,
the results showed that fish coating with nano-chitosan solution could effectively preserve the optimum quality of the
samples and increase their useful life compared to the control group during superchilling at -3°C.
1- AOAC. 1990. Methods of Analysis (15th ed.). Washington DC: Association of Official Analytical Chemists.
2- Arashisara, S., O, Hisara., M, Kay and T. Yanik. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology 97: 209-214.
3- Du, W.L., S.S. Niu, Y.L. Xu, Z.R. Xu and C.L. Fan. 2009. Antibacterial activity of chitosan tripolyphosphate nanoparticles loaded with various metal ions. Carbohydrate Polymers, 75, 385-389.
4- Fan, W., J. Sun, Y. Chen, J. Qiu, Y. Zhang and Y, Chi. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chemistry 115: 66-70.
5- Goulas, A.E and M.G, Kontominas. 2005. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chemistry 93: 511-520.
6- Jeon, Y. J., J.Y.V.A. Kamil and F. Shahidi. 2002. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. Journal of Agricultural and Food Chemistry 50: 5167-5178.
7- Kilincceker, O., I.S. Dogana and E. Kucukoner. 2009. Effect of edible coatings on the quality of frozen fish fillets. LWT - Food Science and Technology 42: 868–873.
8- Muller, R.H., C. Jacobs and O. Kayser. 2001. Nanosuspensions as particulate drug formulations in therapy rationale for development and what we can expect for the future. Advanced Drug Delivery Reviews 47: 3-19.
9- Nirmal, N.P and S. Benjakul. 2011. Retardation of quality changes of pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage. International Journal of Food Microbiology 149: 247-253.
10- No, H.K., N.Y. Park, S.H. Lee and S.P. Meyers. 2002. Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology 74: 65-72.
11- Ojagh, S.M., M. Rezaei, S.H. Razavi and S.M.H. Hosseini. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120: 193-198.
12- Qi, L.F., Z.R. Xu., X, Jiang., C.H. Hu and X.F. Zou. 2004. Preparation and antibacterial activity of chitosan nanoparticles. Carbohydrate Research 339: 2693-2700.
13- Ramezani, Z., M. Zarei and N. Raminnejad. 2015. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control 51: 43-48.
14- Regenstein, J.M. 1991. Introduction to Fish Technology. Van Nostrand Reinhold, New York. Pp. 19-20.
15- Sadeghi, A.M.M., F.A, Dorkoosh., M.R. Avadi., P. Saadat., M. Rafiee-Tehrani and H.E. Junginger. 2008. Preparation, characterization and antibacterial activities of chitosan, N-trimethyl chitosan (TMC) and N-diethylmethyl chitosan (DEMC) nanoparticles loaded with insulin using both the ionotropic gelation and polyelectrolyte complexation methods. International Journal of Pharmaceutics 355: 299-306.
16- Sallam, K.I. 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 18: 566–575.
17- Siripatrawan, U. and S. Noipha. 2012. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids 27: 102-108.
18- Teskeredzic, Z. and K. Pfeifer. 1987. Determining the degree of freshness of rainbow trout (Salmo gairdneri) cultured in brackish water. Journal of Food Science 52: 1101–1102.
19- Woyewoda, A.D., S.J. Shaw, P.J. Ke and B.G. Burns. 1986. Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fish and Aquatic Science, 1448p.
20- Zarei, M., Z. Ramezani, S. Ein-Tavasoly and M. Chadorbaf. 2015. Coating effects of orange and pomegranate peel extracts combined with chitosan nanoparticles on the quality of refrigerated silver carp fillets. Journal of Food Processing and Preservation 39: 2180-2187.
21- Zhang, Y., Y. Yang, K. Tang, X. Hu and G. Zou. 2008. Physicochemical characterization and antioxidant activity of quercetin-loaded chitosan nanoparticles. Journal of Applied Polymer Science 107: 891–897.