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

Abstract

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.

Determination of shelf-life of vacuum-packed sea bream (Sparus aurata) fillets using chitosan-microparticles-coating

“…These differences may be attributed to the antimicrobial activity of chitosan microparticles, contributing to the reduction of bacterial population and decreasing the capacity of microorganisms for oxidative deamination of non-protein nitrogen compounds. Similar results were reported for chitosan treated fillets of salmon, sea bream and sea bass (Alves et al, 2018;Izci et al, 2017;Li et al, 2016). In a study carried out on silver carp, it is Table 1.…”

“…Particular interest has been focused on the potential application of natural anti-microbial and antioxidant additives, such as essential oils, limonene, allyl isothiocyanate and light salting on the shelf-life of gilthead sea bream (Attouchi & Sadok, 2012;Giarratana et al, 2016;Goulas & Kontominas, 2007;Muscolino et al, 2016). Among natural additives, chitosan is being widely used because of its efficiency in improving the product shelf-life (Izci, Ekici, & Günlü, 2017;Küçükgülmez, Kadak, & Gӧkçin, 2013a;Li, Jiang, Li, & Hu, 2016). It is also appreciated for its safety and easy use (Qiu, Chen, Liu, & Yang, 2014;Yu et al, 2017).…”

Effects of chitosan molecular weight and deacetylation degree on the properties of collagen‐chitosan composite films for food packaging

“…Chitosan shows outstanding antimicrobial activity against Gram‐positive bacteria and Gram‐negative bacteria because its amino groups can react with the negatively charged microbial cell membranes and ultimately cause a rupture of bacterial membrane 8,9 . Levent et al reported that the shelf life of sea bream wrapped in chitosan film was extended by 10 days due to the antimicrobial activity of chitosan 10 . Apart from antimicrobial activity, chitosan also possesses antioxidant activity as its amino and hydroxyl groups can react with free radicals 11 .…”

“…8,9 Levent et al reported that the shelf life of sea bream wrapped in chitosan film was extended by 10 days due to the antimicrobial activity of chitosan. 10 Apart from antimicrobial activity, chitosan also possesses antioxidant activity as its amino and hydroxyl groups can react with free radicals. 11 Therefore, chitosan is a promising biopolymer for active food packaging.…”