اثر پوشش خوراکی ژلاتینی حاوي اسانس جلبک دونالیلاسالینا بر ویژگی هاي فیزیکوشیمیایی و میکروبی برگر (Dunaliella salina) ماهی قزل آلاي رنگین کمان در دماي یخچالی

Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of ediblegelatin coating containing Dunaliella salina alga essential oil on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.. resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05). [ABSTRACT FROM AUTHOR]