نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه صنایع غذایی واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
2 گروه میکروبیولوژی واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران.
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
The aim of this study was to investigate the effect of coating nano chitosan with aqueous and alcoholic extracts of Menthe piperata on the quality of Oncorhynchus mykiss fillets so that aqueous and alcoholic extracts of 3 and 5% with a 2% solution of nano chitosan by immersion were placed on the surface of the samples and investigating pH changes, measuring total volatile nitrogen (TVN), thiobarbituric acid (TBA) and free radicals using the 2,2-diphenyl-1-picrylhydrazide (DPPH) test and sensory evaluation was performed by 5-point hedonic method during the first, third and sixth days of storage and the data were statistically analyzed. The results showed that the highest pH level on the third day and in the treatment containing alcoholic extract is 3% and the lowest pH level is on the sixth day. The TBA level of rainbow trout fillets in this study in all treatments was approximately 0.037±0.002. The best result was obtained in DPPH antioxidant activity test for treatment containing 3% aqueous extract of mint on the third day and the highest result was obtained in TVN measurement of a sample containing 2% nanocytosan solution on the third day.
کلیدواژهها [English]
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