Miss Mahsa Esmaeili, Dr Ainaz Khodanazary,
Volume 15, Issue 60 (3-2025)
Abstract
Background and objectives: The purpose of this study was the effects of pectin coating incorporated with chitosan and Tarragon essential oil (Artemisia dracunculus) (TEO) on the microbiological, physicochemical, and sensory properties of Scomberomorus commerson muscle during refrigerated storage.
Methods:
Fish fillets were coated in five groups including: 1) control, 2) pectin/chitosan bilayer coating, 3) pectin/chitosan+ tarragon essential oil bilayer coating.
Findings: The results showed that pectin/ chitosan coating incorporated with Tarragon essential oil could develop active coatings with excellent antibacterial activity to inhibit bacterial growth (mesophilic, psychrotrophic, and lactic acid bacteria). Pectin/chitosan coating on mackerel samples enriched with Tarragon essential oil could retard physicochemical properties and preserve the fish quality during refrigerated storage. There was a statistical difference between bi-layer coatings alone and Pectin/chitosan incorporating Tarragon essential oil (P<0.05). The results of sensory analysis indicated that pectin/chitosan bilayer coating enriched with Tarragon essential oil can improve sensory quality of mackerel fish.
Conclusion: According to the quality attributes, the incorporation of essential oils or other biopolymers into edible coatings could decrease the bacterial and physicochemical deterioration of seafood during chilling.
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