In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2%(V/V)thyme or oregano essential oil,as natural preservatives,during storage of 18 d at 4◦C were i...In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2%(V/V)thyme or oregano essential oil,as natural preservatives,during storage of 18 d at 4◦C were investigated.The control and wrapped fillet samples were analyzed for texture,lipid oxidation,and color characteristics.After 6 d of storage,a significantly increasing trend was observed for lipid oxidation in control samples.Peroxidation values(PV)varied for all treatments and remained lower than 8 meq/kg throughout the storage time(18 d).The lowest PV was obtained in fillets wrapped with QSM film containing 2%oregano essential oil.Compared to control samples,fillet samples wrapped with QSM films presented a significant reduction in pH after 12 d(P<0.05).L*and b*color parameters were increased while parameter a*was decreased linearly for all treatments during the storage time.展开更多
文摘In this study quality changes of rainbow trout fillet wrapped with quince seed mucilage QSM film incorporated with 0–2%(V/V)thyme or oregano essential oil,as natural preservatives,during storage of 18 d at 4◦C were investigated.The control and wrapped fillet samples were analyzed for texture,lipid oxidation,and color characteristics.After 6 d of storage,a significantly increasing trend was observed for lipid oxidation in control samples.Peroxidation values(PV)varied for all treatments and remained lower than 8 meq/kg throughout the storage time(18 d).The lowest PV was obtained in fillets wrapped with QSM film containing 2%oregano essential oil.Compared to control samples,fillet samples wrapped with QSM films presented a significant reduction in pH after 12 d(P<0.05).L*and b*color parameters were increased while parameter a*was decreased linearly for all treatments during the storage time.
