RT info:eu-repo/semantics/article
T1 Effect of edible chitosan/clove oil films and high‐pressure processing on the microbiological shelf life of trout fillets
A1 Albertos, Irene
A1 Rico Bargues, Daniel
A1 Díez, Ana María
A1 González-Arnáiz, Lucía
A1 García Casas, María Jesús
A1 Jaime, Isabel
AB BACKGROUND: The inhibitory effect of chitosan filmswith clove oil (0–50 g kg−1)was evaluated on a range of ten representative food spoilage and pathogenic bacteria.RESULTS: Themost sensitive bacteria to the filmswas Shewanella putrefaciens and the most resistantwas Aeromonas hydrophila (inhibitionwas apparent only at 50 g kg−1 clove essential oil (CEO)). Filmswith 20 g kg−1 CEO inhibited nine of ten of the bacteria tested. Chitosan filmswith 20 g kg−1 CEOwere combinedwith high-pressure (HPP) processing as treatments for trout fillets, and changes in physicochemical parameters and microbial load were evaluated at 4 ∘C over 22 days of storage. The films reduced weight loss and water activity compared to fresh and treated samples (HPP and cooking). Results showed that microbial load (total aerobic mesophilic, lactic acid bacteria and total coliform) of the trout fillets covered with chitosan films was lower than that for HPP-treated samples, and similar to cooked samples, except for coliform counts.CONCLUSION: The use of 20 g kg−1 CEO–chitosan films showed a further improvement in the shelf-life of trout fillets when compared to that obtained with HPP and cooking treatment.
PB Wiley
SN 0022-5142
YR 2014
FD 2014
LK https://uvadoc.uva.es/handle/10324/74736
UL https://uvadoc.uva.es/handle/10324/74736
LA eng
NO Journal of the Science of Food and Agriculture, Noviembre 2014, vol. 95, p. 2858-2865.
NO Producción Científica
DS UVaDOC
RD 05-feb-2025