Investigation of nanocompositefilm qualityincorporated with Salvia essential oils (Salvia officinalis L.) as a preservative coating on the rainbow trout(Oncorhynchus mykiss) fillet during refrigerated storage

Document Type : article

Authors

1 Seafood Processing group, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg SE 412 96, Sweden

Abstract

In order to improve the physical and mechanical properties,reduce permeability to water vapor, antimicrobial properties and increase hydrophobicity, Salvia officinalis essential oils was combined with the chitosan-tragacanth-clay film. The combination of nanocomposite with three levels of S. officinalis essential oil (1, 1.5 and 2%) in order to choose the best coverage for using in the maintenance of rainbow trout were studied. The best properties of film (Mechanical and antibacterial properties and water absorption)were showed in1.5 % S. officinalis essential oil in combination with nanocomposite. Samples coated with this bionanocomposite, showed the lowest amount of total bacterial loadand phsycrotrophic bacteria when compared to the control during 16 days storage period (p<0.05). According to the results, the combination of chitosan-tragacanth-clay withS.officinalisessential oil, can improve the physical and mechanical properties of chitosan in the film, moreover it can improve its ability to seafood preservation like trout.

Keywords

Advanced Aquaculture Sciences Journal
Volume 3, spring
May 2019
Pages 1-16

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