The effect of edible coating of chitosan and Baneh Gum (<i>Pistacia atlantica</i>) containing propolis extract and ginger nanoemulsion (<i>Zingiber officinale</i>) on quality of fresh salmon

Abstract

The use of new preservation methods based on natural substances of plant and animal origin in food is expanding. Edible coatings can improve the quality of fresh and frozen products such as fish by preventing microbial growth, and decreasing lipid oxidation and moisture loss. The aim of this study was to evaluate the effect of the edible coating of chitosan (0 and 2%), Baneh gum (0, 1 and 2 %), propolis extract (0, 1 and 2%), and nanoemulsion of ginger essential oil (0, 0.5 and 1 %) on the shelf life of fresh salmon fillets during 12 days refrigeration. The results showed that the coating had a significant effect on reducing the total count, psychrophilic bacteria, coliforms, and Pseudomonas count during storage. Also, coated samples showed lower pH and peroxide values than uncoated, but the coating had little effect on reducing thiobarbituric acid (TBARS) and total volatile nitrogen (TVBN) values. During the sensory evaluation, it was found that the chitosan coating with Baneh gum can maintain or improve the sensory properties and extend the shelf life of refrigerated fish.