Effect of edible chitosan/clove oil films and high‐pressure processing on the microbiological shelf life of trout fillets. (18th December 2014)

• Record Type: Journal Article
• Authors: Albertos, Irene; Rico, Daniel; Diez, Ana María; González‐Arnáiz, Lucía; García‐Casas, María Jesús; Jaime, Isabel
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 14(2015:Nov. 15)
• Page Start: 2858
• Page End: 2865
• Publication Date: 2014-12-18
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7026
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa7026-abs-0001"> <title>Abstract</title> <sec id="jsfa7026-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa7026-para-0001">The inhibitory effect of chitosan films with clove oil (0–50 g kg<sup>−1</sup>) was evaluated on a range of ten representative food spoilage and pathogenic bacteria.</p> </sec> <sec id="jsfa7026-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa7026-para-0002">The most sensitive bacteria to the films was <italic>Shewanella putrefaciens</italic> and the most resistant was <italic>Aeromonas hydrophila</italic> (inhibition was apparent only at 50 g kg<sup>−1</sup> clove essential oil (CEO)). Films with 20 g kg<sup>−1</sup> CEO inhibited nine of ten of the bacteria tested. Chitosan films with 20 g kg<sup>−1</sup> CEO were combined with 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.</p> </sec> <sec id="jsfa7026-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa7026-para-0003">The use of 20 g kg<sup>−1</sup> CEO–chitosan films showed a further improvement in the shelf‐life of trout fillets when compared to that obtained with HPP and cooking treatment. © 2014 Society of Chemical Industry</p> </sec> </abstract>