Effect of chitosan‐propolis edible coatings on stability of refrigerated cachama (Piaractus brachypomus) vacuum‐packed fish fillets

Abstract

The effect of chitosan‐based coatings containing ethanolic extracts of propolis (EEPs) on the quality of chill‐stored, vacuum‐packed fillets of cachama, an emerging aquaculture species of fish native to the Amazon basins, was evaluated. Coatings were prepared by adding propolis to chitosan following two different strategies: (1) incorporation of microencapsulated EEP and (2) direct incorporation of EEP. Fillets were dip‐coated, vacuum‐packed in medium‐oxygen barrier bags, stored at 4°C, and their quality was evaluated during 20 days, by monitoring lipid oxidation indexes, physicochemical parameters, microbiological quality indicators, texture profile, and sensory acceptance. Chitosan‐EEP coatings significantly increased the time stability of physicochemical, microbiological, and sensory quality indicators of the fish meat compared with control treatments (uncoated vacuum‐packed fillets). In particular, the secondary lipid oxidation of the coated muscles was 12% to 15% lower compared with uncoated samples after 12 days; pH and total volatile base nitrogen (TVB‐N) presented a slower increase in the coated samples; and a greater inhibition of coliforms was observed between days 8 and 16. The chitosan‐EEP coatings had a positive effect in both texture stability and sensory acceptance of the products during storage. Moreover, chitosan coatings with encapsulated EEP had better impact on the evaluated sensory quality parameters. The results indicate that the combination of the barrier properties of chitosan with the bioactive properties of propolis compounds against oxidative free radicals and microbiological deterioration allowed for the edible coatings to extend the shelf life of this aquaculture product with respect to conventionally vacuum‐packed fillets.

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

“…Different researches have also shown that EOs by having phenol compounds and tocopherols are able to retard the oxidation (Ariaii, Tavakolipour, Rezaei, Elhami Rad, & Bahram, ; Duan, Jiang, Cherian, & Zhao, ). It has been reported that the secondary lipid oxidation compounds in Cachama fish coated with chitosan–propolis was 12%–15% lower compared with control samples (Piedrahíta Márquez et al, ).…”

“…Although no difference between CNP‐coated treatments and fillets loaded with fennel EO was observed, the samples containing both EO and CNPs had the lowest PV, so that after 27 days of storage the PV was 18.95 m eq /kg of fish oil. The maximum permissible PV for fish oils is 5 m eq /kg (Piedrahíta Márquez, Fuenmayor, & Suarez Mahecha, ), from which all samples except the control and MAP were below the acceptable level, up to 6 days of storage.…”

“…Piedrahíta Márquez et al () reported that the TVN‐B value in Cachama ( Piaractus brachypomus ) vacuum‐packed fish fillets that were coated with chitosan and propolis extract exceeded the acceptable limit (30 mg N/100 g) at day 16.…”

Antilisterial activity of chitosan‐based edible coating incorporating cell‐free supernatant fromPediococcus pentosaceus147 on the preservation of fresh cheese

“…Edible coatings solutions were prepared as described by Piedrahíta, Fuenmayor, and Suarez (2019) with slight modifications. Initially, 4 g of chitosan with a degree of deacetylation of approximately 80% (Quimer, Brazil) was dissolved in 200 ml of 1% (v/v) lactic acid solution (CIMPA S.A.S) and stirred for 2 hr at 40°C.…”

“…Typical colonies were counted and the values were transformed into log CFU/g of cheese sample (Kingcha et al., 2012). To analyze mesophilic bacteria (Piedrahíta et al., 2019), psychrophilic bacteria, and total molds and yeasts (Fajardo et al., 2010), 10 g from the cheese was homogenized in 90 ml of peptone water by stomacher for 2 min. Aliquots of 1 ml of 10‐fold serial dilutions were pipetted into Petri dishes.…”