Impact ofS. aromaticumandC. cassiaIncorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions

Mohan, Chandra Sekar Chandra; Kavindapadi, Rajasekaran Rakhavan; Krishnan, Kesavan Radha; Srinivasan, Babuskin; Sudharsan, Kasirajan; Babu, Pakirisamy Azhagu Saravana; Sarojadevi, M.

doi:10.1111/jfpp.13096

Cited by 6 publications

(9 citation statements)

References 21 publications

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“…Ahmad et al analysed the preservation of sea bass slices wrapped in FG films with lemongrass oil at 4 °C and recorded a lower increase in the pH of the wrapped product after 12 days of conservation, being the most noticeable effect for the active film. Chandra Mohan and co‐workers reported that the incorporation of natural extracts to films based on tamarind seed starch for the conservation of seer fishes ( Scomberomorus guttatus ) at 4 °C allowed maintaining the pH of the packaged product during a longer storage time, associated with the antimicrobial properties of the container that indirectly reduce protein deterioration …”

Section: Resultssupporting

confidence: 79%

“…As a general trend, all stored samples kept TVBN content below 30 to 35 mg of TVBN/100 g sample that is the threshold limit for fresh fish according to the European Commission . The reduction in TVBN values of films based on biopolymers incorporated natural extracts and EOs have demonstrated that these films constrain the microbial growth in fishery products …”

Section: Resultssupporting

confidence: 52%

“…There are several works in the literature, where active protein films are used for the preservation of fish products with promising results . Ahmad et al reported the extension of shelf life of sea bass slices wrapped in fish gelatin (FG) films incorporated with cinnamon EO during storage at 4 °C for 12 days, mainly by retarding the microbial growth and lowering the lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

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Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

et al. 2019

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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 films might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the efficiency of edible fish gelatin films added with carvacrol (blended: FG-0.6CRV and grafted: FG/CRV-g-FG) on the quality retention of commercially available prefried breaded hake medallions (BHMs). Samples of BHM were wrapped into films, heat sealed, and stored at −4 ± 1°C for 49 days. Free carvacrol gelatin films and the unwrapped medallions were used as controls. After predetermined periods of time, samples were analysed in terms of microbiological and physicochemical properties. Overall the storage period, the total volatile basic nitrogen value (TVBN) and the total psychrotrophic bacteria counts (TPC) were significantly lesser in BHM wrapped in FG-0.6CRV than in the other samples. The total oxidation index (TOI), peroxide value (PV), and p-anisidine value (AV) were reduced by 18%, 30%, and 16%, respectively, compared with controls. FG/CRV-g-FG film was not efficient to reduce the microbial spoilage or the oxidation, probably due to the retention of CRV into the matrix avoiding its migration towards the foodstuff, proving the importance of checking the films functionality in real food systems. Sensory evaluation of fried samples wrapped in FG-0.6CRV was also performed. The results indicate that the medallions can be directly cooked and consumed without removing the packaging with a good acceptance by the consumer. KEYWORDS active films, breaded hake medallions, carvacrol, fish gelatin, shelf life

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Section: Resultssupporting

confidence: 79%

Section: Resultssupporting

confidence: 52%

Section: Introductionmentioning

confidence: 99%

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Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

et al. 2019

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“…Among them, the fillets wrapped with 1.5% MEO film significantly ( p < .05) reduced the growth of TVC during storage and reached the concentration of 8.19 ± 0.02 Log CFU/g at 12 days compared with 9.55 ± 0.03 Log CFU/g for the control samples. The maximum limit of 7 Log CFU/g of TVC has already been used for tilapia as the acceptable limit for human consumption (Chandra Mohan et al, ; Huss, ; Oğuzhan Yıldız & Yangılar, ). This level was reached after approximately 6 days of storage for the control and after 11 days for the wrapped samples with 1.5% MEO film (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Gelatin/pectin‐based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration

Aitboulahsen

Chairi

Laglaoui

et al. 2020

Journal of Food Safety

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Fish gelatin‐pectin (GelExt/Pec) composite films incorporated with Mentha pulegium essential oil (MEO) and Lavandula angustifolia essential oil (LEO) at two concentrations (0.5% and 1.5%) were developed and their physicochemical, mechanical, and antimicrobial properties were determined. GelExt/Pec‐based film incorporated with 1.5% MEO (GelExt/Pec + 1.5% MEO) showed the highest antimicrobial activity against all bacterial strains tested. Incorporation of essential oils decreased significantly the tensile strength of all the films investigated. The film showing the best functional and antimicrobial properties (Gelext/Pec + 1.5% MEO) was used to prolong the shelf life of tilapia fillets under refrigeration. Control (unwrapped) and wrapped fillets were analyzed every 3 days in terms of microbiological (total viable count (TVC), psychrotrophic bacteria count (PC), lactic acid bacteria (LAB) and Enterobacteriaceae (ENT), and physicochemical parameters (total volatile base nitrogen [TVB‐N] and pH). Gelext/Pec + 1.5% MEO antimicrobial film retarded significantly (p < .05) the growth of TVC, LAB, PC, and ENT, throughout 12 days of storage compared with the control. Gelext/Pec + 1.5% MEO could be considered as an effective packaging to maintain the quality and extend the shelf life of tilapia fillets under refrigeration.

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“…The total viable count (TVC) of S. ocellatus was measured according to GB 4789.2‐2010, with slight modification. The sensory evaluation of S. ocellatus was performed using Mohan's method . The S. ocellatus samples were cut into cubes of 1.5 × 1.5 × 1.5 cm 3 , and their hardness, springiness, chewiness and resilience were measured by texture analyzer (TA‐XT‐PLUS (SMS), Stable Micro Systems, Godalming, UK) by texture profile analysis with probe type P/50R at a rate of 1 mm s −1 and an interval of 5 s.…”

Section: Methodsmentioning

confidence: 99%

Preparation, physicochemical and preservation properties of Ti/ZnO/in situ SiOx chitosan composite coatings

Wei

Han

et al. 2019

J Sci Food Agric

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BACKGROUND Among nanomaterials, Ti and ZnO nanoparticles are often chosen as preservation materials because of their antibacterial properties. Chitosan, as a natural biopolymer, has potential because of its abundance, compatibility and antibacterial properties. To improve the physicochemical and preservation properties of in situ SiOx chitosan (CS) composite coating, Ti/ZnO/SiOx CS composite coatings were prepared with Ti‐doped ZnO (Ti/ZnO) nanorods and nanoballs. The composite coating structures were characterized by Fourier transform infrared, X‐ray diffraction and scanning electron microscopy, and their physicochemical and preservation properties were determined simultaneously. RESULTS The results show that the Ti/ZnO nanoparticles are beneficial to homogeneous dispersion of in situ synthesized nano SiOx in the CS coating, and that Ti/ZnO nanoballs have better dispersion than Ti/ZnO nanorods. Moreover, strong hydrogen bonds are formed among Ti/ZnO nanoparticles and in situ synthesized nano SiOx and CS molecules, and the primary structure of CS is disorganized. Thereby, the gas permeabilities and mechanical properties of the CS coatings are improved due to modification of Ti/ZnO nanoparticles, and the Ti/ZnO nanoballs/SiOx CS composite coating is optimal. The preservation properties of the CS coatings on Sciaenops ocellatus are significantly improved, and those of Ti/ZnO/in situ SiOx CS composite coatings are superior. CONCLUSION The preservation properties of the CS composite coatings on S. ocellatus are significant, and the Ti/ZnO nanoballs/SiOx CS composite coating is even better. Therefore, the co‐modification method of in situ nanoparticles and antibacterial nanoparticles may be a promising method to improve the preservation properties of CS coatings. © 2019 Society of Chemical Industry

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Impact ofS. aromaticumandC. cassiaIncorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions

Cited by 6 publications

References 21 publications

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films

Gelatin/pectin‐based film incorporated with essential oils: Functional characteristics and shelf life extension of tilapia fillets under refrigeration

Preparation, physicochemical and preservation properties of Ti/ZnO/in situ SiOx chitosan composite coatings

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