Journal of Food Science and Technology

, Volume 53, Issue 1, pp 757–765 | Cite as

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

  • Nastaran JalaliEmail author
  • Peiman Ariiai
  • Esmaeil Fattahi
Original Article


The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1 °C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4 °C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.


Silver crap Alginate Carboxyl methylcellulose Clove essential oil Shelf life E.coli 


Compliance with ethical standards


This study was part of Nastaran Jalali’s of master thesis and it was supported by Islamic Azad University (Ayatollah Amoli Branch).


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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Nastaran Jalali
    • 1
    • 3
    Email author
  • Peiman Ariiai
    • 2
    • 3
  • Esmaeil Fattahi
    • 2
    • 3
  1. 1.Student of Food Science, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
  2. 2.Department of Food Science and Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
  3. 3.Department of Biology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran

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