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Chitosan films for the microbiological preservation of refrigerated sole and hake fillets.
Author(s) : FERNANDEZ-SAIZ P., SANCHEZ G., SOLER C., et al.
Type of article: Article
Summary
The effect of chitosan films for shelf-life extension of fresh fillets of hake (Merluccius merluccius) and sole (Solea solea) was evaluated over a 15-day storage at 4 ± 1 °C. Fish fillets wrapped in a chitosan matrix were individually packaged in air (AP) and under vacuum (VP). Microbiological analyses (total aerobic mesophilic bacteria, Pseudomonas, H2S-producing bacteria, lactic acid bacteria, Enterobacteriaceae and Listeria monocytogenes were carried out during the shelf-life. The microbial species were inhibited (p < 0.05) by the presence of chitosan films, especially under VP conditions. A significant (p < 0.05) increase of the lag phase and a reduction of the final microbial population were detected mainly for total aerobic mesophilic bacteria, H2S-producing bacteria and Pseudomonas. The present work demonstrates the biocide effectiveness of chitosan as an internal layer of the packaging material, offering a promising alternative which would enhance the quality of fish during refrigerated storage.
Details
- Original title: Chitosan films for the microbiological preservation of refrigerated sole and hake fillets.
- Record ID : 30008778
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 1
- Publication date: 2013/11
- DOI: http://dx.doi.org/10.1016/j.foodcont.2013.03.047
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging - Keywords: Chilled food; Antibiotic; Fish; Film; Packaging; Storage life
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THE SHELF LIFE EXTENSION OF FRESH FISH.
- Author(s) : REGENSTEIN J. M., REGENSTEIN C. E.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
View record
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THE BACTERIAL QUALITY OF VACUUM PACKAGED FRESH ...
- Author(s) : DEE CLINGMAN C., HOOPER A. J.
- Date : 1986
- Languages : English
- Source: Dairy Food Sanit. - vol. 6 - n. 5
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USE OF LAMINATED HIGH AND LOW DENSITY POLYETHYL...
- Author(s) : BARNETT H. J., CONRAD J. W., NELSON R. W.
- Date : 1987
- Languages : English
- Source: Journal of Food Protection - vol. 50 - n. 8
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Shelf life e qualità microbiologica di pizze re...
- Author(s) : CIMOLINO M., IACUMIN L., COMI G., et al.
- Date : 2003/07
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 427
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EFFECTS OF PACKAGING AND PROCESSING PROCEDURES ...
- Author(s) : WEAKLEY D. F.
- Date : 1986
- Languages : English
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