Nghiên cứu sử dụng màng chitosan kết hợp tinh dầu bưởi (citrus grandis) để bảo quản lạnh cá lóc (channa striata) cắt khúc

Abstract

The effect of chitosan film with pomelo essential oil on the quality of snakehead fish slice were examined during 18 days at cold storage (4±1ºC). The result showed that the pomelo peel was soaked in ethanol 70% at 60 ºC for 3 hours can reach the highest antioxidant activity based on the total polyphenol content, falvonoid compounds and IC50 were 288 mgGAE/kg, 434 mgQE/kg and 37.8 µg/mL, respectively. After 15 days store at cold condition, the sample wrapped in chitosan film enriched with 4% pumelo essential oil showed the lower lipid oxidation with a peroxyde value was 2.20 meq/kg and TBARS was 7.01 mgMDA/kg while peroxyde value and TBARS of the control sample were 2.98 meq/kg and 9.4 mgMDA/kg repectively. Besides, the sample wrapped in chitosan film enriched with 4% pumelo essential oil still kept the sensory quality and hardness, microbial growth were delayed and extended shelf-life about 15 days while the control sample was 12 days.