Investigating the Effect of Chitosan Coating Along with Ginger Essential oil on Shelf life of Salmon Fish in Refrigerator Temperature

Document Type : Research Article

Authors

• Elnaz Mehrabi
• Mojtaba Bonyadian
• Aziz A. Fallah

Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran

https://doi.org/10.22067/ifstrj.2024.85460.1300

Abstract

Introduction
Recently, the use of new packaging materials and natural additives for improving the durability and preservation of foods has been increasingly considered. Edible coatings containing plant extracts lead to increase the shelf life of food, do not cause environmental contamination, and do not endanger the health of the consumer. Fish is a food rich in amino acids, vitamins and minerals, and polyunsaturated fatty acids, especially omega-3, which has made it more and more popular in the human diet. However, the presence of a significant amount of polyunsaturated fatty acids as well as easily digestible proteins has turned fish into a highly perishable commodity. Fresh seafood spoils rapidly due to the enzymatic and bacterial activities that occur after death, as well as the spoilage caused by the oxidation of polyunsaturated fatty acids and the high concentration of hematin compounds and metal ions of fish muscle, such as iron, and their pH which is close to neutral. Therefore, the use of natural coatings that can increase the shelf life of food and attract the consumers should be given more attention. Iran is the largest fishery producer in the region, thus, providing new methods to increase the shelf life of these products until the time of consumption can guarantee the safety and be effective in the economic prosperity of this industry. Therefore, the present study was designed to investigate the effect of chitosan coating along with the volatile oil of ginger plant on the shelf life of salmon fillets stored in refrigerator to reduce microbial growth, reduce chemical reactions, and increase the storage life of salmon fillets in refrigerator.
 
Material and Methods
Rainbow trout fish with an approximate weight of 600 grams were purchased from the market. Fish were washed with sterile distilled water, and cut into 60-gram pieces after separating the head and tail and eviscerating. The prepated fish were randomly divided into 4 groups. The control group was without any treatment but the treatment groups were immersed in chitosan containing different concentrations of Ginger essential oils. All the samples were kept in zipped bags at refrigerator (4°C) for 15 days. Microbial tests (Mesophilic, Psychrophilic, Coliform, and Lactic acid bacteria count), chemical tests (pH, TVN, TBARS), and sensory tests (color, smell, taste, texture, and overall acceptance) were performed on days 1, 4, 7, 12 and 15. The data obtained from the microbial and chemical tests were analyzed by one-way analysis of variance and the data obtained from the sensory tests were analyzed by the Kruskal-Wallis test in Sigma Stat 4 statistical software, considering P<0.05.
 
Results and Discussion
 The results of bacterial tests showed that chitosan coating with ginger essential oil had a significant effect on reducing the growth of mesophilic, coliform, lactic acid bacteria and psychrophilic bacteria compared to the control and chitosangroups during 15 days of storage in the refrigerator (P<0.05). During the storage period, chitosan-treated groups containing 1.5% and 0.75% of ginger volatile oil had the best microbial quality in terms of mesophilic bacteria, Psychrophilic bacteria, lactic acid- bacteria, and coliforms. Also, in samples immersed in chitosan coating with ginger essential oil, the pH, TVN and TBARS values at the end of the storage period were significantly lower than the control and chitosan group (P<0.05). The results showed that pH, TVN, and TBARS did not exceed the defined standard for fish meat at the end of the storage period in the groups treated with ginger volatile oil. Sensory characteristicsindicated that the groups treated with chitosan coating containing ginger essential oils showed better sensory characteristics in terms of color, taste, smell, texture, and overall acceptance than the control and chitosan groups during the storage period (P<0.05).
 
Conclusion
Based on the results of the present study using the chitosan coating combined with ginger volatile oils has antimicrobial and antioxidant properties, which can reduce the oxidation of fats and microbial loads, while maintaining the organoleptic quality and increasing the shelf life of fish meat at refrigerator temperature. In comparison between treated groups, the use of chitosan along with 0.75% volatile oil of ginger is recommended, because by using a smaller amount of volatile oil, the microbial, chemical, and organoleptic properties can be kept at the standard level until the 15th day.
 
Acknowledgments
 The authors are grateful to Shahrekord University's Research Vice-Chancellor for supporting this project.

Keywords

• Chitosan coating
• Essential oils
• Ginger
• Rainbow trout
• Shelf life

Main Subjects

• Food Biotechnology

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

References

1. Amiza, M.A., & Kang, W.C. (2013). Effect of chitosan on gelling properties, lipids oxidation,and microbial load of surimi gel made from African catfish (Clarias gariepinus). International Food Research Journal, 20(4), 1585-1594.
2. Angiolillo, L., Conte, A., & Del Nobile, M.A. (2018). A new method to bio- preserve sea bass fillets. International Journal of Food Microbiology, 271, 60-66. https://doi.org/10.1016/j.ijfoodmicro.2018.01.010
3. Ass, F., Jafarizadeh-Malmiri, H., Ajamein, H., Vaghari, H., Anarjan, N., & Ahmadi, O. (2017). Chitosan magnetic nanoparticle for drug delivery systems. Critical Reviwes in Biotechnology, 37(4), 492-509. https://doi.org/10.1080/07388551.2016.1185389
4. Atarés, L., Bonilla, J., & Chiralt A. (2010). Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engenearing, 100(4), 678-87. https://doi.org/10.1016/j.jfoodeng.2010.05.018
5. Cai, L., Li, X., Wu, X., Lv, Y., Liu, X., & Li, J. (2014). Effect of chitosan coating enriched with ergothioneine on quality changes of Japanese sea bass (Lateolabrax japonicas). Food and Bioprocess Technology, 7(8), 281-90. https://doi.org/10.1007/s11947-013-1215-4
6. Chemat, F., Vian, M.A., Fabiano-Tixier, A.S., Nutrizio, M., Jambrak, A.R., & Munekata, P.E. (2020). A review of sustainable and intensified techniques for extraction of food and natural prouct. Green Chemistry, 22(8), 2325-53. https://doi.org/10.1039/C9GC03878G
7. Dehghani, S., Hosseini, S.V., & Regenstein, J.M. (2018). Edible films and coatings in seafood preservation: A review. Food Chemistry, 240, 505-13. https://doi.org/10.1016/j.foodchem.2017.07.034
8. Fan, W., Sun, J., Chen, Y., Qiu, J., Zhang, Y., & Chi, Y. (2009). Effects of chitosan coating on quality and shelf life of silver carp during on quality and shelf life of silver carp during frozen storage. Food Chemistry, 115(1), 66-70. https://doi.org/10.1016/j.foodchem.2008.11.060
9. Farjami, B., & Hosseni, S.V. (2014). The effect of thyme extract (Zataria multiflora) on the microbial and chemical quality of surimi common carp (Cyprinus carpio) during refrigerated storage (1±4°C). Journal of Utilization and Cultivation of Aquatics, 3(1), 55-66. (In Persian)
10. Fazlara, A., Pourmahdi, B., & Zarei, S. (2017). The effect of edible chitosan-rosemary coating on the quality and shelf-life of fresh chicken fillet at refrigerator temperature. Iranian Veterinary Journal, 13(1), 78-90. (In Persian). https://doi.org/10.22055/IVJ.2017.17675.1453
11. Georgantelis, D., Ambrosiadis, I., Katikou, P., Blekas, G., & Georgakis, S.A. (2007). Effect of rosemary extract,chitosan and a-tocopherol on microbiological parameters and lipid- oxidation of fresh pork sausages stored at 4 C. Meat Sciences, 76(1), 172-81. https://doi.org/10.1016/j.meatsci.2006.10.026
12. Giacometti, J., Kovačević, D.B., Putnik, P., Gabrić, D., Bilušić, T., & Krešić, G. (2018). Extractin of bioactive compounds and essential oils from Mediterranean herbs by conventional and green innovative techniques: A review. Food Research International Journal, 113, 245-62. https://doi.org/10.1016/j.foodres.2018.06.036
13. Giatrakou, V., Ntzimani, A., & Savvaidis, I.N. (2016). Effect of chitosan and thyme oil on a ready to cook chicken product. Food Microbiology, 27(1), 132-6. https://doi.org/10.1016/j.fm.2009.09.005
14. Gimenez, B., Roncales, P., & Beltran, J.A. (2002). Modified atmosphere packaging of filleted rainbow trout. Journal of Science and Food Agriculture, 82(10), 1154-59. https://doi.org/10.1002/jsfa.1136
15. Goulas, A.E., & Kontominas, M.G. (2007). Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1), 287-96. https://doi.org/10.1016/j.foodchem.2005.09.045
16. Hassan, B., Chatha, S.A., Hussain, A.I., Zia, K.M., & Akhtar, N. (2018). Recent advances on polysaccharids, lipids and proteins based edible films and coatings: A review. International Journal of Biological Macromolecules, 109, 1095-1107. https://doi.org/10.1016/j.ijbiomac.2017.11.097
17. Hassanzadeh, P., Moradi, M., Vaezi, N., Moosavy, M.H., & Mahmoudi, R. (2018). Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet. Veterinary Research Forum, 9(1), 73–79. PMID:29719667
18. Hernández, M.D., López, M.B., Álvarez, A., Ferrandini, E., Garcia, B., & Garrido, M.D. (2009). Sensory, physical, chemical and microbiological changes in aquacultured meager (Argyroso musregius) fillets during ice storage. Food Chemistry, 114(1), 237-45. https://doi.org/10.1016/j.foodchem.2008.09.045
19. Krochta, J.M. (2017). Food Proteins and their applications. 3^st CRC Press. London, UK.
20. Leyva-López, N., Gutiérrez-Grijalva, E.P., Vazquez-Olivo, G., & Heredia, J.B. (2017). Essential oils of oregano: Biological activity beyond their antimicrobial properties. Molecules, 22(6), 989-96. https://doi.org/10.3390%2Fmolecules22060989
21. Mahboubi, M. (2019). Zingiber officinale Rosc essential oil, a review on composition and bioactivity. Clinical Phytosciences, 5(6), 1-12. https://doi.org/10.1186/s40816-018-0097-4
22. Manju, S., Jose, L., Gopal, T.S., Ravishankar, C.N., & Lalitha, K.V. (2007). Effects of sodium acetate dip treatment and vacuum-packaging on chemical, microbiological, textural and sensory changes of Pearlspot (Etroplus suratensis) during chill storage. Food Chemistry, 102(1), 27-35. https://doi.org/10.1016/j.foodchem.2006.04.037
23. Noori, S., Zeunali, F., & Almasi, H. (2018). Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control, 84, 312-20. https://doi.org/10.1016/j.foodcont.2017.08.015
24. Ojagh, S.M., Rezaei, M., Razavi, S.H., & Hosseini, S.M. (2010). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120(1), 193-98. https://doi.org/10.1016/j.foodchem.2009.10.006
25. Pateiro, M., Munekata, P.E., Sant'Ana, A.S., Dominguez, R., Rodriguez-Lázaro, D., & Lorenzo, J.M. (2021). Applicaton of essential oils as antimicrobial agents against spoilage and pathogenic microorgaisms in meat products. International Journal of Food Microbiology, 337, 108966. https://doi.org/10.1016/j.ijfoodmicro.2020.108966
26. Petrou, S., Tsiraki, M., Giatrakou, V., & Savvaidis, I.N. (2012). Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat. International Journal of Food Microbiology, 56(3), 264-71. https://doi.org/10.1016/j.ijfoodmicro.2012.04.002
27. Putnik, P., Lorenzo, J.M., Barba, F.J., Roohinejad, S., Reẑek Jambrak, A., & Granato, D. (2018). Novel food processing and extraction technologies of high-added value compounds from plant materials. Foods, 7(7), 106. https://doi.org/10.3390/foods7070106
28. Rajabian, M., Bonyadian, M., Abbasvali, M., & Khanjari, A. (2019). Effects of potato starch edible coating containing Ziziphora clinopodioides and Thymus daenensis essential oils on chemical organoleptic properties of chicken breast. Journal of Veterinary Research, 74(4), 450-463. https://doi.org/10.22059/jvr.2018.237327.2662
29. Ramanathan, L., & Das, N.P. (1992). Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. Journal of Agriculture Food Chemistry, 40(1), 17-21. https://doi.org/10.1021/jf00013a004
30. Richards, M.P., & Hultin, H.O. (2002). Contributions of blood and blood components to lipid oxidation in fish muscle. Journal of Agricultural Food Chemistry, 50(3), 555-64. https://doi.org/10.1021/jf010562h
31. Shadman, S., Hosseini, S.E., Langroudi, H.E., & Shabani, S. (2017). Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT-Food Sciences and Technology, 79, 511-17. https://doi.org/10.1016/j.lwt.2016.01.073
32. Sotelo-Boyás, M.E., Correa-Pacheco, Z.N., Bautista-Banos, S., & Corona-Rangel, M.L. (2017). Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity againt food-borne pathogens. LWT, 77, 15-20. https://doi.org/10.1016/j.lwt.2016.11.022
33. Yuan, G., Zhang, X., Tang, W., & Sun, H. (2016). Effect of chitosan coating with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice. Cyta Food Journal, 14(1), 35-40. https://doi.org/10.1080/19476337.2015.1040459
34. Zolfaghari, M., Shabanpour, B., & Falahzadeh, S. (2010). Comparison of Zataria multiflora, Onion and Ziziphora extracts on the shelf life of rainbow trout (Oncorhynchus mykiss). Iranian Food Sciences and Technology, 12(2), 121-129. (In Persian). https://doi.org/10.22067/ifstrj.v6i2.7821