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

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...

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Bibliographic Details
Published in:Journal of aquatic food product technology Vol. 26; no. 6; pp. 744 - 755
Main Authors: Rao, B. Madhusudana, Jesmi, D., Viji, P.
Format: Journal Article
Language:English
Published: Philadelphia Taylor & Francis 03-07-2017
Taylor & Francis Ltd
Subjects:
alginate gel
Alginic acid
Antibacterial activity
Buds
Calcium
Calcium chloride
clove bud oil
clove leaf oil
Coating effects
Color
Colour
Cooling
Coverings
Essential oils
Fillets
Fish fillets
Flowering
Gels
Glycerol
Leaves
Oil
Oils & fats
pangasius
Peroxide
Rosemary
rosemary oil
Seafoods
Seaweed meal
Seeds
Shelf life
Sodium
Sodium alginate
Storage life
Texture
Thyme
thyme oil
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Summary: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 13 th day and 15 th 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.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2017.1284169