6533b861fe1ef96bd12c4313
RESEARCH PRODUCT
Chitosan films for the microbiological preservation of refrigerated sole and hake fillets
Jose M. LagaronP. Fernandez-saizMaría José OcioMaría José OcioGloria SánchezCarla Solersubject
education.field_of_studybiologyPopulationtechnology industry and agricultureMerluccius merlucciusequipment and suppliesbiology.organism_classificationShelf lifemedicine.disease_causeMicrobiologyLactic acidChitosanchemistry.chemical_compoundchemistryListeria monocytogenesHakemedicineFood scienceeducationBacteriaFood ScienceBiotechnologydescription
The effect of chitosan films for shelf-life extension of fresh fillets of hake (Merluccius merluccius) and sole (Solea solea) was evaluated over a 15-day storage at 4 ± 1 °C. Fish fillets wrapped in a chitosan matrix were individually packaged in air (AP) and under vacuum (VP). Microbiological analyses (total aerobic mesophilic bacteria, Pseudomonas, H2S-producing bacteria, lactic acid bacteria, Enterobacteriaceae and Listeria monocytogenes were carried out during the shelf-life. The microbial species were inhibited (p < 0.05) by the presence of chitosan films, especially under VP conditions. A significant (p < 0.05) increase of the lag phase and a reduction of the final microbial population were detected mainly for total aerobic mesophilic bacteria, H2S-producing bacteria and Pseudomonas. The present work demonstrates the biocide effectiveness of chitosan as an internal layer of the packaging material, offering a promising alternative which would enhance the quality of fish during refrigerated storage.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2013-11-01 | Food Control |