Ph.D. Dissertation:

the effect af crude and Nano-encapsulated extract of acron fruit for quality of kilka ground meat in 4 c

Acron fruit is a natural antimicrobial that effective on many pathogens and food spoilage organisms. The purpose of this study was using of two concentrations of ethanolic extract and nano-encapsulation forms (with two covers: maltodextrin+carginan and gelatin+carginan) of acron fruit (0.5% and 1%) in order to increase the shelf life of fillets of kilka ground meat to in the fridge temperature. Factors considered include (Proxide value, total volatile base nitrogen, thiobarbituric acid and free fatty acid) and microbial parameters (Total count of bacteria and psychrotrophic count) in periods of 0, 4, 8, 12 and 16 days. The changes in TVB-N, PV and TBA values during treatment with nano-encapsulation of 1 % was lower than the other treatments (P<0.05). The results of microbial parameters in treatments containing of nano-encapsulation less than ordinary extracts. However, on day 12, all parameters were outside the standard range (7 logCFU/g). In conclusions based on the results of this study, although nano encapsulated form in a concentration of 1% had better results compared to the other concentrations, but to achieve the better results and increase the shelf life of kilka, need to use higher concentrations of acron fruit and thorough evaluation of all biological and chemical parameters

Keywords: kilka fish, Acron fruit, Encapsulation form, Increased the shelf life.