title: Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage.
abstract: The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1 °C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4 °C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.
authors.affiliation: Student of Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran ; Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
authors.forename: Nastaran
authors.initials: N
authors.lastname: Jalali
authors.affiliation: Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran ; Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
authors.forename: Peiman
authors.initials: P
authors.lastname: Ariiai
authors.affiliation: Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran ; Department of Biology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
authors.forename: Esmaeil
authors.initials: E
authors.lastname: Fattahi
keywords: Alginate; Carboxyl methylcellulose; Clove essential oil; E.coli; Shelf life; Silver crap