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

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Baccarin Dargelio, Mariana Damiames
Barancelli, Giovana Verginia
Contreras-Castillo, Carmen J.
Massarioli, Adna
Merlo, Thais Cardoso
Pedroso Yoshida, Cristiana Maria
Ribeiro Junior, Eduardo E.
Saldana, Erick
Venturini, Anna Cecilia
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Elsevier Ltd
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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% CO2) 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.
Authors acknowledge the São Paulo Research Foundation (FAPESP, Brazil) for financing the project 2016/10888-7. Thais C. Merlo received the Masters Scholarship from the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) – Finance Code 001. Authors thank Sealed Air for donating the modified atmosphere packaging for the project and Marcomar importer and distributor of fish for the donation of the raw material. Erick Saldaña received the Ph.D Scholarship from the Peruvian “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” (CIENCIACTIVA programme, contract agreement No. 104-2016-FONDECYT).
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Salmo salar, Antimicrobial activity, Active packaging, Natural preservative, Lipid oxidation, Food safety