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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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dc.contributor.author Merlo, Thais Cardoso es_PE
dc.contributor.author Contreras-Castillo, Carmen J. es_PE
dc.contributor.author Saldana, Erick es_PE
dc.contributor.author Barancelli, Giovana Verginia es_PE
dc.contributor.author Baccarin Dargelio, Mariana Damiames es_PE
dc.contributor.author Pedroso Yoshida, Cristiana Maria es_PE
dc.contributor.author Ribeiro Junior, Eduardo E. es_PE
dc.contributor.author Massarioli, Adna es_PE
dc.contributor.author Venturini, Anna Cecilia es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2019
dc.description 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).
dc.description.abstract 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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.foodres.2019.108633
dc.identifier.isi 489353700071
dc.identifier.uri https://hdl.handle.net/20.500.12390/1231
dc.language.iso eng
dc.publisher Elsevier Ltd
dc.relation.ispartof Food Research International
dc.rights info:eu-repo/semantics/openAccess
dc.subject Salmo salar
dc.subject Antimicrobial activity es_PE
dc.subject Active packaging es_PE
dc.subject Natural preservative es_PE
dc.subject Lipid oxidation es_PE
dc.subject Food safety es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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