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Document IIF

L’utilisation d’huiles essentielles nanoencapsulées enchâssées dans la glace a un effet antimicrobien et prolonge la durée de conservation de daurade fraîche sous glaçage.

The use of nanoencapsulated essential oils embedded in the ice has an antimicrobial effect and extends the shelf life of refrigerated fresh sea bream with ice toping.

Numéro : pap. n. 575

Auteurs : LÓPEZ GÓMEZ A., NAVARRO SEGURA L., ROS-CHUMILLAS M.

Résumé

Sea bream (Sparus aurata) is one of the most important fish species farmed in Mediterranean countries. Its demand has increased during the past decade. However, it’s a perishable product and ice toping is widely used in order to extend its shelf life. Essential oils (EOs) have antimicrobial and antioxidant properties. EOs have been used in ice to improve fish preservation. Although, EOs affect sensory properties in fresh fish. To avoid that effect EOs can be encapsulated in beta-cyclodextrin (ß-CD). The aim of this study was to evaluate the antimicrobial effect and the shelf life of refrigerated fresh sea bream stored at 2 ºC in polystyrene boxes with nanoencapsulated EOs in ß-CD embedded in the ice toping (as antimicrobial ice). The results demonstrated that nanoencapsulated essential oils embedded in the ice reduce microbial growth and improve shelf life. Furthermore, the sensory attributes of refrigerated sea bream with nanoencapsulated antimicrobial ice were better evaluated.

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Pages : 6

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    20 €

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    Gratuit

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Détails

  • Titre original : The use of nanoencapsulated essential oils embedded in the ice has an antimicrobial effect and extends the shelf life of refrigerated fresh sea bream with ice toping.
  • Identifiant de la fiche : 30026312
  • Langues : Anglais
  • Source : Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Date d'édition : 24/08/2019
  • DOI : http://dx.doi.org/10.18462/iir.icr.2019.0575

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