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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

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