Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.

Autor: Merlo TC; Universidade de São Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil., Contreras-Castillo CJ; Universidade de São Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil. Electronic address: ccastill@usp.br., Saldaña E; Universidade de São Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil., Barancelli GV; Universidade de São Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil., Dargelio MDB; Universidade de São Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil., Yoshida CMP; Universidade Federal de São Paulo, Departamento de Ciências Farmacêuticas, Rua São Nicolau, 210, CEP 09913-030, Diadema, SP, Brazil., Ribeiro Junior EE; Universidade de São Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil., Massarioli A; Universidade de São Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindústria, Alimentos e Nutrição, Av. Pádua Dias, 11, Piracicaba, SP, Brazil., Venturini AC; Universidade Federal de São Paulo, Departamento de Ciências Farmacêuticas, Rua São Nicolau, 210, CEP 09913-030, Diadema, SP, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Nov; Vol. 125, pp. 108633. Date of Electronic Publication: 2019 Aug 22.
DOI: 10.1016/j.foodres.2019.108633
Abstrakt: Fresh salmon safety and quality is a major concern of consumers. In the current research, the effects of chitosan films incorporated with pink pepper residue extract and combined with modified atmosphere packaging (100% CO 2 ) on quality properties of skinless salmon fillets during refrigerated storage (2 °C) were evaluated in the course of 28 days. Two different treatments as chitosan film (CF) and chitosan film incorporated with pink pepper residue extract (CFPP) and a control were compared. Salmon fillets were assessed for physicochemical (pH, WHC, TPA, Cie L*a*b*, TMA, TBA, value K), microbiological (mesophilic and psychrotrophic count, and lactic acid bacteria) and sensory properties. The results showed that CF and CFPP significantly reduced lipid oxidation relative to the control. Bacterial counts were significantly lower in CFPP, contributing to the significant reduction of trimethylamine. For sensory evaluation, CF and CFPP presented satisfactory results of off-odor and overall appearance. Despite being similar to the control, CFPP showed the lowest off-odor score. The results indicated that CFPP were more effective in maintaining the quality of salmon fillets during refrigerated storage.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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