In this study, it has been aimed to determine the effects of coating chitosan films enriched with thyme (Origanum minutiflorum) and rosemary (Rosmarinus officinalis) essential oil (0.2% added) on some quality properties of hot smoked rainbow trout (Oncorhynchus mykiss) during storage at 4 ± 1C. Sample groups were created as control group that hot smoked fillets (Kf), hot smoked and coated with chitosan film fillets (Kt), hot smoked and coated with chitosan film enriched by rosemary essential oil fillets (By), and hot smoked and coated with chitosan film enriched by thyme essential oil fillets (Kk). Sensory, chemical and microbiological analysis and moisture measurements were made during the storage periodically. In the sample groups were determined as inconsumable for Kf and Kt on 42^nd day, for By on 49^th day and for Kk on 63^rd day. According to result of the study, it has been thought that coating with chitosan enriched essential oils are effects on appreciated by consumer and increasing of shelf life.

Practical Applications

Different processing technologies are used to protect valuable but perishable foods especially such as fish. Today to be added essential oils into the foods will supply product variety and increasing shelf life for demand of prepared food. This study will be a database of the fish processing technology.

References

Altug, T. and Elmaci, Y. 2005. Gidalarda Duyusal Degerlendirme, p. 150, Meta Press, ISBN: 975-97408-1-8, Izmir.
Google Scholar
Arslan, A., Celik, C., Gonulalan, Z., Ates, G., Kok, F. and Kaya, A. 1997. Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpio L.) pastrami. Turk. J. Vet. Anim. Sci. 21, 23–29.
Web of Science® Google Scholar
Bilen, G. 2009. The effects of natural antioxidants on the quality of frozen fish. Istanbul University Graduate School of Applied and Natural Sciences, Department of Fishing and Fish Processing Technology, Istanbul, MSc Thesis, p. 98.
Google Scholar
Cadun, A., Kişla, D. and Cakli, S. 2005. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chem. 109, 81–87.
10.1016/j.foodchem.2007.12.021
CAS Web of Science® Google Scholar
Cakli, S. 2007. Su Urunleri Isleme Teknolojisi, p. 696, Ege University Press, ISBN: 978-975-483-761-2, Izmir.
Google Scholar
Diler, A., Guner, A., Altun, S. and Ekici, S. 2008. Effects of drying at different temperature and air current rate on chemical, microbiological and organoleptical characteristics of fillet of Stizostedion lucioperca. Vet. Bil. Derg. 24, 77–86.
Google Scholar
Dursun, S. and Erkan, N. 2009. The use of edible protein films in seafood. J. Fish. Sci. 3, 352–373.
CAS Google Scholar
Erkan, N. 2012. The effect of thyme and garlic oil on the preservation of vacuum-packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food Bioprocess Technol. 5, 1246–1254.
10.1007/s11947-010-0412-7
CAS Web of Science® Google Scholar
Erkan. N. and Ozden, O. 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int. J. Food Sci. Technol. 43, 1549–1559.
10.1111/j.1365-2621.2007.01579.x
CAS Web of Science® Google Scholar
Erkan, N., Tosun, S.Y., Uçok, D. and Ulusoy, S. 2009. Keeping quality of different packaged salted atlantic bonito “Lakerda”. J. Food Biochem. 33, 728–744.
10.1111/j.1745-4514.2009.00247.x
Web of Science® Google Scholar
Erkan, N., Tosun, S.Y., Ulusoy, S. and Uretener, G. 2011. The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix). J. Verbrauch. Lebensm. 6, 39–48.
10.1007/s00003-010-0587-x
CAS Web of Science® Google Scholar
Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y. and Chi, Y. 2009. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage. Food Chem. 115, 66–70.
10.1016/j.foodchem.2008.11.060
CAS Web of Science® Google Scholar
Garcia, M.A., Martino, M.N. and Zaritzky, N.E. 2000. Lipid addition to improve barrier properties of edible starch-based films and coatings. J. Food Sci. 65, 941–947.
10.1111/j.1365-2621.2000.tb09397.x
CAS Web of Science® Google Scholar
Gennadios, A., Hanna, M.A. and Kurth, L.B. 1997. Application of edible coatings on meats, poultry and seafoods: A review. Lebensm. Wiss. -Technol. 30, 337–350.
Web of Science® Google Scholar
Gunlu, A. and Koyun, E. 2013. Effects of vacuum packaging and wrapping with chitosan-based edible film on the extension of the shelf life of sea bass (Dicentrarchus labrax) fillets in cold storage (4C). Food Bioprocess Technol. 6, 1713–1719.
10.1007/s11947-012-0833-6
CAS Web of Science® Google Scholar
ICMSF. 1986. Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications, pp. 181–196, University of Toronto Press, Toronto.
Google Scholar
Inanli, A.G. and Kuzgun, N.K. 2012. Antimicrobial effective of chitosan films enriched with essential oils. Electron. J. Food Technol. 7, 28–35.
Google Scholar
Jeon, Y.J., Kamil, J.Y.V.A. and Shahidi, F. 2002. Chitosan as an edible invisible film for quality preservation of hering and Atlantic cod. J. Food Chem. 50, 5167–5178.
10.1021/jf011693l
CAS PubMed Web of Science® Google Scholar
KFDA (Korea Food and Drug Administration). 1995. Food Additives Code, KFDA, Seoul.
Google Scholar
Kim, K.W. and Thomas, R.L. 2007. Antioxidative activity of chitosans with varying molecular weights. Food Chem. 101, 308–313.
10.1016/j.foodchem.2006.01.038
CAS Web of Science® Google Scholar
Musabak, C. 2008. Effect of chitosan coating and modified atmosphere packaging on chemical croperties of atlantic bonito (Sarda sarda) fillets. Ataturk University Graduate School of Agriculture Faculty, Department of Fishery Sciences, Erzurum, MSc Thesis, p. 32.
Google Scholar
Nicholas, T.A. 2003. Antimicrobial use of native and enzymatically degraded chitosans for seafood applications. University of Maine, Maine, MSc Thesis, p. 144.
Google Scholar
No, H.K., Meyers, S.P., Prinyawiwatkul, W. and Xu, Z. 2007. Applications of chitosan for improvement of quality and shelf life of foods: A review. J. Food Sci. 72, 87–100.
10.1111/j.1750-3841.2007.00383.x
CAS PubMed Web of Science® Google Scholar
Ouattara, B., Simard, R.E., Piette, G., Begin, A. and Holley, R.A. 2000. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. Food Microbiol. 62, 139–148.
10.1016/S0168-1605(00)00407-4
CAS PubMed Web of Science® Google Scholar
Ojagh, S.M., Rezaei, M., Razavi, S.H. and Hosseini, S.M.H. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem. 120, 193–198.
10.1016/j.foodchem.2009.10.006
CAS Web of Science® Google Scholar
Patir, B. and Duman, M. 2006. Determination of physicichemical and microbiological changes in smoked mirror carp (Cyprinus carpio L.) fillets during storage. Sci. Eng. J. Fırat Univ. 18, 189–195.
Google Scholar
Ruiz-Capillas, C. and Moral, A. 2001. Correlation Between biochemical and sensory quality indices in hake stored in ice. Food Res. Int. 34, 441–447.
10.1016/S0963-9969(00)00189-7
CAS Web of Science® Google Scholar
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.
10.1016/j.foodcont.2006.02.002
CAS PubMed Web of Science® Google Scholar
Sathivel, S. 2005. Chitosan and protein coatings afffect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha). J. Food Sci. 70, 45–459.
10.1111/j.1365-2621.2005.tb11514.x
Google Scholar
Schormuller, J. 1968. Handbuch Der Lebensmittelchemie (Band III/2), Springer, Berlin–Heidelberg–New York.
Google Scholar
Schormuller, J. 1969. Handbuch Der Lebensmittelchemie (Band IV), Springer, Berlin–Heidelberg–New York.
Google Scholar
Shahidi, F. and Kamil, J. 2002. Antioxidant role of chitosan in a cooked cod (Gadus morhua) model system. J. Food Lipids 9, 57–64.
10.1111/j.1745-4522.2002.tb00208.x
CAS Web of Science® Google Scholar
Souza, B.W.S., Cerqueira, M.A., Ruiz, H.A., Martins, J.T., Casariego, A., Teixeira, J.A. and Vicente, A.A. 2010. Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). J. Agric. Food Chem. 58, 11458–11462.
10.1021/jf102366k
CAS Web of Science® Google Scholar
Taha, S.M.A. and Swailam, H.M.H. 2002. Antibacterial activity of chitosan against Aeromonas hydrophila. Nahrung Food 46, 337–340.
10.1002/1521-3803(20020901)46:5<337::AID-FOOD337>3.0.CO;2-3
CAS PubMed Web of Science® Google Scholar
Torlak, E. and Nizamlioglu, M. 2009. Effects of edible films prepared with natural antimicrobials on Listeria monocytogenes. J. Vet. Sci. 25, 15–21.
Google Scholar
Torlak, E. and Nizamlioglu, M. 2011. Effectiveness of edible chitosan films containing Essential oils on Staphylococcus and Escherichia coli O157:H7. J. Kafkas Univ. Vet. Faculty 17, 125–129.
Google Scholar
US FDA/CFSAN. 2006. Inventory of GRAS notices: Summary of all GRAS notices. Available at: http://www.accessdata.fda.gov/scripts/fdcc/&q=chitosan&client=FDAgov&site=FDAgov&lr=&proxystylesheet=FDAgov&requiredfields=-archive:Yes& output=xml_no_dtd&getfields=*&ie=UTF-8&ulang=tr&access=p&sort=date:D:L:d1& entqr=1&entqrm= 0&wc=200&wc_mc=1&oe=UTF-8&ud=1& (accessed November 13, 2015).
Google Scholar
Varlik, C., Erkan, N., Metin, S., Baygar, T. and Ozden, O. 2000. Determination of the shelf life of marinated fish balls. Turk. J. Vet. Anim. Sci. 24, 593–597.
Web of Science® Google Scholar
Varlik, C., Ozden, O. and Erkan, N. 2007. Su Urunlerinde Temel Kalite Kontrol, p. 202, Istanbul University Press, ISBN: 975-404-771-5, Istanbul.
Google Scholar
Weiner, M.L. 1992. An overview of the regulatory status and of the safety of chitin and chitosan as food and pharmaceutical ingredients. In Advances in Chitin and Chitosan ( C.J. Brine, P.A. Standford and J.P. Zikakis, eds.) pp. 663–670, Elsevier, London.
10.1007/978-94-011-5942-5_76
Web of Science® Google Scholar
Zivanovic, S., Chi, A. and Draughon, A.E. 2005. Antimicrobial activity of chitosan films enriched with essential oils. J. Food Sci. 70, 45–51.
10.1111/j.1365-2621.2005.tb09045.x
CAS Web of Science® Google Scholar

Citing Literature

All articles

Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils

Abstract

Practical Applications

References

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils

Abstract

Practical Applications

References

Citing Literature

References

Related

Information