Main Article Content

Dessislava Borislavova Vlahova-Vangelova Dessislav Balev Nikolay Kolev Lyudmila Nikolova Stefan Dragoev


Edible coatings are usually used to reduce the drip loss and to inhibit the oxidative processes of muscle foods and when combined with antioxidants to extend their shelf life. The objective of the study was to determine the effect of the incorporation of dry distilled rose (Rosa damascene Mill.) petals extract (DDRPE) into an edible alginate coating on the freshness of paddlefish (Polyodon spathula). Eight fish samples stored 7 days at 0 - 4°C were tested: C - without coating, 1 - with alginate coating; 2 - with alginate coating incorporated by 2% DDRPE solution; 2 - with alginate coating incorporated by 4% DDRPE solution; 3 - with alginate coating incorporated by 2% L-ascorbic acid solution; 5 - surface treated with 2% DDRPE solution; 6 – surface treated with 4% DDRPE solution and 7 – surface treated with 2% L-ascorbic acid solution. Control sample C was analyzed on the first and seventh day of storage and there were determined the changes in pH, acid value, peroxide value, TBARS, color characteristics and microbial changes of the fish. It was found that using alginate coating with a 2% DDRPE solution preserved the freshness of the paddlefish for up to 7 days at 0 - 4°C.

Article Details


Botsoglou N.A., Fletouris D.J., Papageorgiou G.E., Vassilopoulos V.N., Mantis A.J., Trakatellis A.G. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry, 1994, 42(9): 1931-1937.

Choulitoudi E., Ganiari S., Tsironi T., Ntzimani A., Tsimogiannis D., Taoukis P., Oreopoulou V. Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets. Food Packaging and Shelf Life, 2017, 12(6): 107-113.

Domínguez R., Barba F.J., Gómez B., Putnik P., Kovačević D.B., Pateiro M., Santos E.M., Lorenzo J.M. Active packaging films with natural antioxidants to be used in the meat industry: A review. Food Research International, 2018, 113(11): 93-101.

Guntersperger B., Escher F.E. Oxidative changes of heat-sterilized meat in trays. Journal of Food Science, 1994, 59(4): 689-692.

Hunt M., King A., Barbut Sh., Claus J., Cornforth D., Hanson D. Section VIII. Guidelines, Instrumental Meat Color Measurement. In: AMSA Meat Color Measurement Guidelines (First Edition). American Meat Science Association, Champaign, Il, 2012, pp: 45-260. Print ISBN: 978-1-30-05526-11.

ISO 4833:2003. Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of microorganisms-Colony-count technique at 30°C. Geneva, Switzerland: International Organization for Standardization (ISO), 2003

Jarić I., Bronzi P., Cvijanović G., Lenhardt M., Smederevac-Lalić M., Gessner J. Paddlefish (Polyodon spathula) in Europe: An aquaculture species and a potential invader. Journal of Applied Ichthyology, 2019, 35(1): 267-274.

Kardash E., Tur'yan Y.I Acid value determination in vegetable oils by indirect titration in aqueous-alcohol media. Croatica Chemica Acta, 2005, 78(1): 99-103.

Kolpanosova E.V., Karnishina A.S., Slobodyanik V.S. Chemical composition of paddlefish muscle tissue. Advances in Modern Natural Science, 2011, 18(7): 124-125. [In Russian]

Korkeala H., Mäki-Petäys O., Alanko T., Sorvettula O. Determination of pH in meat. Meat Science, 1986, 18(2): 121-132.

Khan M.I., Adrees M.N., Tariq M.R., Sohaib M. Application of edible coating for improving meat quality: A review. Pakistan Journal of Food Sciences, 2013, 23(2): 71-79.

Lou X., Wang C., Xiong Y.L., Wang B., Liu G., Mims S.D. Physicochemical stability of paddlefish (Polyodon spathula) meat under refrigerated and frozen storage. Journal of Aquatic Food Product Technology, 2000, 9(4): 27-39.

Meilgaard M., Civill G.V., Carr B.T. Selection and Training of Panel Members, In: Sensory Evaluation Techniques (Third Edition). CRC Press, Taylor & Francis Group, Boca Raton, 1999, pp: 133-158. ISBN 978-0-84-93027-63.

Mehdizadeh T., Tajik H., Langroodi A.M., Molaei R., Mahmoudian A. Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef. Meat Science, 2020,163(5): 108073.

Melchenkov E.A., Kanidieva T.A. Results of research in the field of acclimatization and fishery development of promising aquaculture objects. Proceedings of VNIRO. Aquaculture of Russia, 2015, 56(153): 42-56. [In Russian]

Raeisi M., Tajik H., Aliakbarlu J., Valipour S. Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat. Veterinary Research Forum, 2014, 5(2): 89-93.

SAS Institute Inc. SAS/Stat User's Guide. Version 6 (Forth Edition). Sas Institute Inc., Cary, NC, 1, 1990, pp: 943-986. ISBN-10‏ : ‎ 1555443761. ISBN-13: ‎ 978-1555443764. Available at:

Schmendes A., Holmer G. A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation. Journal of the American Oil Chemists Society, 1989, 66(6): 813-817.

Song Y., Liu L., Shen H., You J., Luo Y. Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 2011, 22(3-4): 608-615.

Volpe M.G., Siano F., Paolucci M., Sacco A., Sorrentino A., Malinconico M., Varricchio E. Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchus mykiss) fillets. LWT - Food Science and Technology, 2015, 60(1): 615-622.

How to Cite
VLAHOVA-VANGELOVA, Dessislava Borislavova et al. Preservation of fish freshness by edible alginate coating and surface treatment with dry distilled rose petals extract or L-ascorbic acid. Food Science and Applied Biotechnology, [S.l.], v. 5, n. 2, p. 181-189, oct. 2022. ISSN 2603-3380. Available at: <>. Date accessed: 13 july 2024. doi: