Document Type : Full Research Paper
Authors
1
Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
2
Department of Chemistry, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
3
Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
4
Department of Food Science and Technology, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
Abstract
The purpose of the present study was to use essential oil of (Citrus aurantium) and (Citrus latifolia) together with gelatin on the shelf life of (Metapenaeu affinis). In this research, the extraction of essential oil from C. aurantium and C.latifolia plants was done by distillation with water using a Clevenger apparatus. The chemical compounds in essential oil were identified using a gas chromatography device connected to mass spectrometry. . Chemical tests (pH, peroxide value, Total volatile nitrogen bases and thiobarbituric acid), microbial tests (Total Viable Count and psychrotroph) and sensory evaluation (smell, color, appearance, texture and acceptance) were studied on shrimp samples kept at 4 ºC for 21 days. The coating containing C. aurantium and C.latifolia essential oil had a higher ability to maintain pH, PV, TVB-N and TBA in shrimp. The results of sensory evaluation showed that the highest acceptance was observed in the gelatin coating containing 5% concentration of C. aurantium and C.latifolia essential oil, respectively. From the microbiology results, the shelf life of shrimp in the 4 ºC was five days for the control sample, nine days for the gelatin coated sample with 3% essential oil concentration, and 13 days for the sample treated with 5% percent essential oil. Therefore, based on the results, gelatin coating with C. aurantium and C.latifolia essential oil can be introduced as an active packaging compatible with the environment with the potential to increase the shelf life of fisheries products.
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