Effect of Active Packaging Films Containing Natural Antioxidant Essential Oils on The Oxidative Stability of Black Fish (Clarias Gariepinus)

Natural and Engineering Sciences

article

Sungur, Sana¹  Atan, Meriç² 

[1] Hatay Mustafa Kemal University, Science and Letters Faculty, Department of Chemistry;Hitit University, Vocational School of Technical Sciences, Chemistry and Chemical Processing Technologies Department

关键词: Active packaging;    antioxidant essential oil;    films;    African catfish;    oxidative stability;   

DOI  :  10.28978/nesciences.832984

学科分类：数学（综合）

来源: Natural and Engineering Sciences

【 摘 要 】

The main function of food packaging is to delay natural processes that lead to food spoilage. To this end, antioxidants are often included in food packaging materials during processing and released into packaged food through a controlled diffusion mechanism. The use of antioxidants in food packaging helps delay both lipid oxidation and protein denaturation. In recent years, natural antioxidant packages have been preferred in food packages rather than synthetic ones. In this study, it was aimed to determine the effect of using packaging containing natural antioxidant essential oils on delaying the decay time of Clarias gariepinus. Films containing natural antioxidant essential oils (Thymus sp., Mentha piperita, Foeniculum vulgare, Laurus nobilis, Fructus cumini) were prepared. Then, the effect of prepared films on the chemical quality of C. gariepinus was investigated during refrigerated storage for 15 days. The preservative effect of films was assessed periodically by a free fatty acid, thiobarbituric acid value, peroxide value, and total sulfhydryl content analyses. Obtained results showed that the use of active packaging films containing natural antioxidant essential oils improved the oxidative stability of C. gariepinus.

【 授权许可】

CC BY