Abstract

Effect of sodium alginate coating enriched with horsemint essential oil ( HEO ) on the quality of bighead carp ( A ristichthys nobilis ) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate ( SA ) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen ( TVB ‐N), peroxide value ( PV ), thiobarbituric acid ( TBA ), and microbial counts were investigated. SA coating enriched with the essential oil could reduce the spoilage of the fillets and extend their shelf‐life. Samples treated with SA ‐containing HEO showed significantly ( P < 0.05) lower TVB ‐N content and lipid oxidation, as reflected by lower PV , FFA and TBA values during the storage period compared with the SA and control. The treatment also reduced the degree of microbial deterioration of the fillets (about 1.5 log₁₀ CFU/g) more efficiently than the SA .

Fish products are usually more perishable than most other foodstuffs and synthetic packaging material and preservatives have concerned consumers. The results of the present study report an efficient environmental friendly and natural preservation technique using the combination of alginate and horsemint essential oil as an edible coating for bighead carp preservation.