Effects of Tomato Pomace Hydroalcoholic Extract Singly and Combined to Arabic Gum Edible Coating Containing Drill (Anethum graveolens) Essential Oil on the Microbial Spoilage of Rainbow Trout Fillets during Refrigerated Storage

Document Type : Nutrition

Authors

Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamedan, Iran

Abstract

The new approach of food industries is natural preservatives usage instead of synthetic ones. Tomato pomace is by-product of tomato processing factories that can be introduced as a good alternative to synthetic preservatives with added health benefits. This study aimed to examine the impact of tomato pomace extract singly and combined enriched Arabic gum coating to dill essential oil on the shelf-life of rainbow trout fillets during refrigerated storage. Used treatments were as follows: Control, ET 3%, ET 6%, ET 3%+GA, ET 6%+GA, ET 3%+GA+D 2% و  ET 6%+GA+D 2%. The samples were stored at 4±1 °C for 15 days and analyzed at 3-day intervals. During storage period, all treatments showed a significant decrease (p<0.05) in total viable counts, Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Psychrotrophic bacteria and yeasts–molds compared to the control. The enriched Arabic gum to dill essential oil significantly (p<0.05) improved above effects. According to obtained results, it is concluded that tomato pomace extract in combined to Arabic gum coating containing dill essential oil is able to decrease microbial spoilage of rainbow trout fillet in refrigerated storage.

Keywords

References

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Journal of Animal Environment
Volume 10, Issue 4
December 2018
Pages 285-290

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