Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

Gómez-Estaca, Joaquín; Lacey, Antonio López de; López‐Caballero, M.E.; Gómez‐Guillén, M.C.; Montero, P.

doi:10.1016/j.fm.2010.05.012

Cited by 562 publications

(321 citation statements)

References 43 publications

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“…Similar results were also reported by different researchers (Fan et al, 2009;Gómez-Estaca et al, 2010;Ojagh et al, 2010;Alak et al, 2010;Li et al, 2013).…”

Section: Assesment Of Physicochemical Analysissupporting

confidence: 91%

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.Keywords: sea bream; chitosan; film coating; shelf life. Practical Application:The effect on quality properties of coating with chitosan film of fish fillets.

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“…Similar results were also reported by different researchers (Fan et al, 2009;Gómez-Estaca et al, 2010;Ojagh et al, 2010;Alak et al, 2010;Li et al, 2013).…”

Section: Assesment Of Physicochemical Analysissupporting

confidence: 91%

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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“…No significant differences were observed between T2, T3 and T4 (p > 0.05), but these values were significant with respect to the control (T1). Similar results have been reported by Gómez-Estaca et al (2010), who found that the pH did not increase in cod when a gelatin-chitosan coating was applied, reaching a value of 7 after an initial value of 6.7. In addition, Soto-Valdez et al (2015) reported pH values initial and final of 6.3 and 6.5 in sierra fish fillets packed in a low-density polyethylene film containing butylated hydroxytoluene and stored 16 days in ice.…”

Section: Physical Analyses Phsupporting

confidence: 90%

“…The sudden pH decrease in this study might be due to the production of lactic acid in the muscle (not determined) . However, this response might also be affected by the application of coatings, as they contain acetic acid (Tsai et al, 2003;López-Caballero et al, 2005;Gómez-Estaca et al, 2010). The pH behavior, almost constant during the storage, could be associated to TVB, which did not show a significant increased during the experiment.…”

Section: Physical Analyses Phmentioning

confidence: 97%

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

et al. 2015

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.Keywords: chitosan; essential oils; edible coating; tilapia fillets. Practical Application:The use edible coatings of chitosan-carvacrol could be an alternative to preserve the quality and increase the shelf-life of tilapia fillets.

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“…This approach has been shown to be more effective than spraying, dipping or submerging products with or in solutions of antimicrobial agents (Lu et al, 2010, Muriel-Galet et al, 2012, Quintavalla & Vincini, 2002, Suppakul et al, 2008& Yingyuad et al, 2006. Numerous publications have reported the effects of activating biopolymerbased materials with antimicrobial substances for packaging applications (Gómez-Estaca et al, 2010, Oussalad et al, 2004, Millette et al, 2007, Gill et al, 2002, & Morsy et al, 2014 to name a few. However, limited studies on bovine gelatin as a (Clarke et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

et al. 2017

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'Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals ', Food Microbiology, 62, Abstract Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4°C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p<0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products.

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Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

Cited by 562 publications

References 43 publications

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

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