The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio
| Autor: | M.P. Montero, Miguel Ángel Martínez-Bartolomé, María del Carmen Gómez-Guillén, María Elvira López-Caballero, Ana Maria Lopez de Lacey, Joaquín Gómez-Estaca |
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| Přispěvatelé: | Consejo Superior de Investigaciones Científicas (España), Ministerio de Economía y Competitividad (España) |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Meat food.ingredient Syzygium Shelf life 01 natural sciences Microbiology Gelatin law.invention chemistry.chemical_compound 0404 agricultural biotechnology food Anti-Infective Agents Lipid oxidation Salmon law Food Preservation 010608 biotechnology Oils Volatile Pressure Animals Food science Clove Essential oil Chitosan Bacteria Luminescent bacteria Food Packaging 04 agricultural and veterinary sciences General Medicine Antimicrobial 040401 food science Anti-Bacterial Agents Lactic acid Eugenol chemistry Clove Oil Volatile compounds Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2018.06.015 |
| Popis: | Fish carpaccio is a ready-to-eat product with a very limited shelf life. In the present work, the use of high pressure treatment (HP) and/or antimicrobial edible film was studied in order to improve quality and stability of salmon carpaccio. In a preliminary part of the work, a film composed of gelatin plus chitosan incorporating clove essential oil was selected, based on its physicochemical and antimicrobial properties. Eugenol and β-caryophyllene, the main volatile components of the film, migrated to salmon muscle, the release being favored by HP and storage time. Concurrently, reducing power of the muscle increased, resulting in prevention of lipid oxidation derived from either HP or refrigerated storage. HP treatment reduced total microbial counts by 1.5 log cycles from the onset of storage, whereas the film reduced it by 2 log cycles after 3 days. The combination of HP and edible film exerted the most intense antimicrobial effect, total bacterial counts, luminescent bacteria, HS-producing organisms, pseudomonads, enterobacteria, and lactic acid bacteria remaining constant or under detection limit over the whole storage period (11 days). The combined use of HP treatment and gelatin–chitosan–clove essential oil film is an effective way of improving quality and stability of salmon carpaccio. This research was financed by the Spanish Ministry of Economy and Competitiveness (projects I3-200670l141, AGL2014-52825-R). Author López de Lacey was funded by the JAE-CSIC predoc program and Gómez-Estaca by the “Juan de la Cierva” program. |
| Databáze: | OpenAIRE |
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