فهرست نشریات علمی دسترسی آزاد ایران

Introduction: This study examined the impact of a chitosan coating with Zataria multiflora Boiss essential oil (ZMEO) as an antioxidant and antibacterial agent on the quality and shelf life of silver carp fillets when stored in the refrigerator. Methods: The ZMEO-enriched chitosan coating was prepared at concentrations of 0%, 0.3%, 0.45% and 0.6%. After packaging the filet sample, the antioxidant and antibacterial properties were evaluated and analyzed after 0, 1, 3, 5, 7, 9, 11, 13, and 15 days at 4 ◦C temperature. Results: At day 15, the chitosan coating + 0.6% ZMEO resulted in considerably reduced numbers of TVC (total viable counts), EBC (Enterobacteriaceae), and LAB (lactic acid bacteria) compared to other treatments (p < 0.05). The log CFU/g counts for TVC, EBC, and LAB were 4.78, 5.15, and 4.78, respectively. The application of chitosan coating + 0.6% ZMEO effectively suppressed the increase in thiobarbituric acid (TBA), total volatile elemental nitrogen (TVB-N), peroxide value (PV), and pH in the silver carp fillets. The findings showed that applying a chitosan coating with ZMEO can prolong the nutritional value of silver carp fillets when stored in refrigerated circumstances for a maximum of 15 days, without causing any negative changes in taste, smell, or texture. Conclusions: In summary, our work has demonstrated that a chitosan coating enhanced with ZMEO has the potential to effectively prolong the shelf life of silver carp fillets when stored in refrigerated conditions.