Document Type : Original research

Authors

1 Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

2 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Abstract

In this study, The effect of rainbow trout fillet's packing (Oncorhynchus mykiss) with polyvinyl alcohol films which activated by silver nano particles that synthesized from aqueous extract of Satureja rechingeri with ultrasound and photo-chemical methods and increase the microbial's shelf life (Antimicrobial properties) and qualitative properties of 160 salmon's pieces with 4 kind of packing in 14 days at two refrigerator temperatures (4 and 8 ℃), was investigated. The main compounds at Satureja rechingeri extract was Carvacrol (83.2%), paracimene (3.11%), thymol (2.13%) and γ-terpene (1.63%). The evaluation of UV- VIS and TEM shows that diameter of S-AgNP is lower than 55nm. The results of this issue showed the decreasing microbial load's procedure of  samples in silver's nano covers of extract with ultrasound method (p > 0.05) and samples of nano silver coating  with photo-chemical method had reducing effect on spoilage, also it measured this process till fourteenth days of investigation. According to the results of this investigatives, we can use nano- silver's packaging of Satureja rechingeri aqueou's extract for preserving the raw and perishable foods such as fish to increasing the shelflife and decreasing the amount of spoil.

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