Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Abstract

Microbiological, chemical and sensory changes of sea bass slices wrapped with fish protein isolate (FPI)/fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on protein content) during storage of 12 days at 4°C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H 2 S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P<0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P<0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P<0.05).

Tinospora cordifolia:A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

“…Noor et al () observed a similar trend in pH of the goat meat sausages packaged in calcium alginate‐based edible films stored at refrigeration temperature. Similar results were also presented by Arfat, Benjakul, Vongkamjan, Sumpavapol, and Yarnpakdee () who observed an increase in the production of basic amines in sea bass muscle samples wrapped with FPI/FSG‐ZnONP‐BEO films causing an increased pH during refrigerated storage.…”

“…Based on the antimicrobial properties of A. racemosus , Noor et al () reported a significant ( p < 0.05) impact of the developed film on the TPC and PC of the goat meat sausages during the entire period of storage. Arfat et al () also recorded a retarded growth for spoilage and psychrophilic bacteria in sea bass muscle samples wrapped with FPI/FSG‐ZnONP‐BEO films.…”

“…The antimicrobial properties of T. cordifolia has been demonstrated in various studies against spoilage and pathogenic bacteria like Klebsiella pneumonia, Proteus vulgaris, Staphylococcus aureus, Escherichia coli, Enterobacter aerogene, Shigella flexneri, Salmonella typhi, Salmonella paratyphi, Pseudomonas aeruginosa, Salmonella typhimurium and Enterobacter aeruginosa (Debnath et al, ; Mittal et al, ). Packaging systems with bioactive properties inherited from natural antimicrobial ingredients have been demonstrated to delay the microbial spoilage of several food products (Arfat et al, ). Orange leaf essential oil as a bioactive ingredient for a gelatin‐based film has been reported to inherit the antimicrobial properties to the film against five food‐borne bacteria (Alparslan et al, ).…”

Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

“…Enterobacteriaceae are usually an indicator for water hygiene (Arfat et al ., ). At day 0, there was a slight decrease in Enterobacteriaceae count for slices treated with 200 and 400 ppm ECHE60 (2.49 and 2.41 log CFU g −1 , respectively) as compared to the control (2.75 log CFU g −1 ).…”

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

“…According to the official standards of China (G B 2733-2015), the TVBN value of freshwater fish and shrimp during the storage should be less than or equal to 20 mg/100 g. Some articles in the literature have also reported the limit level of TVBN. Alparslan et al [28] and Arfat et al [29] found that TVBN content of 30-35 mg of N per 100 g is usually regarded as the limit of acceptability for fish. Smichi et al [30] found that the limit authorized of TVBN for human consumption is set at 30 mg N/100 g. Huang et al [31] reported that the limit of acceptability for TVBN in fresh fish is 20 mg/100 g fish muscle.…”