Effect of Chitosan Coating Enriched with Peppermint Essential Oil Emulsion on the Microbiological Quality of Fish Meatballs

Abstract

In this study, the effects of chitosan coating incorporated with peppermint oil essential oil emulsion on the microbiological quality of fish meatballs were determined. For this purpose, chitosan coating solutions were prepared with (PMO) and without (CF) 1% concentration of peppermint oil emulsion. Fish meatballs were coated with these solutions and stored at 4oC for 18 days. One group left as control (C) without chitosan coating. Total psychrophilic bacteria (TPB), total mesophilic bacteria (TMB) and lactic acid bacteria (LAB) were evaluated. According to the results of study, the TPB count of the C and CF groups were reported as 7.59 and 7.15 log CFU/g at the end of storage, while it was found as 6.14 log CFU/g in the PMO group. Total mesophilic bacteria count of fish meatballs coated with only CF was determined as 5.93 log CFU/g at the end of the storage and the lowest (5.18 log CFU/g) TMB count was observed in the fish meatballs treated with chitosan coating enriched with peppermint oil emulsion. The highest LAB counts were determined in control and CF groups throughout the storage period. At the end of the storage, PMO group showed the lowest LAB count as 4.54 log CFU/g. the results of the study revealed that the usage of peppermint essential oil emulsion in the chitosan coating is an effective way to inhibit microbial growth in the fish meatballs during the cold storage.

Keywords

• chitosan coating
• fish meatball
• microbial quality
• mackerel
• peppermint oil
• LAB

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