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Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax).

Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax).

Author(s) : REALE A., TREMONTE P., SUCCI M., et al.

Type of article: Article

Summary

In the last years, the food industry has been called to satisfy different market demands, including the guaranteeing safety in foods, the application of "mild" technologies, the absence of chemical additives and the short times of preparation. On these bases, this work is aimed at the obtaining safe and fresh fillets of sea bass (Dicentrarchus labrax), which are ready to cook. For this purpose, the inhibiting action of chitosan was evaluated in combination with modified atmosphere packaging and different refrigerating temperatures. Results showed that 1% chitosan, associated with a modified atmosphere consisting of 40% CO2, 40% N2 and 20% O2, is able to preserve sensory and qualitative features of fresh sea bass fillets when stored at 2°C.

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Pages: 13-20

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Details

  • Original title: Impiego di chitosano per la salvaguardia della freschezza di filetti di spigola (Dicentrarchus labrax).
  • Record ID : 30003823
  • Languages: Italian
  • Source: Industrie alimentari - vol. 50 - n. 516
  • Publication date: 2011/09

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