A combination of modified atmosphere and active packaging to extend the shelf-life on fillets of Atlantic Salmon

• Grant number: 16/10888-7
• Support Opportunities: Regular Research Grants
• Duration: October 01, 2016 - September 30, 2017
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
• Principal Investigator: Anna Cecilia Venturini
• Grantee: Anna Cecilia Venturini
• Host Institution: Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF). Universidade Federal de São Paulo (UNIFESP). Campus Diadema. Diadema , SP, Brazil
• Associated researchers: Carmen Josefina Contreras Castillo ; Cristiana Maria Pedroso Yoshida ; Patricia Santos Lopes

Abstract

The shelf life of salmon fillet is largely limited by the microbial spoilage. The aim of this study is to evaluate the effect of chitosan film incorporated with pink pepper (Schinus terebinthifolius Raddi) in combination with modified atmosphere packaging (100% CO2) in fresh Atlantic Salmon (Salmo salar). The salmon fillets (300 g) without skin and bones will be were packaged either in 100% CO2 (T1), 100% CO2 with chitosan film (T2) or 100% CO2 with chitosan film incorporated with pink pepper (T3) and stored at 1 °C without exposure to light for 7, 14, 21 and 28 days. After each storage time, nine trays of each treatment will be opened for chemical, microbiological and sensorial evaluations (color, oxidative stability, total volatile bases, trimethylamine, fatty acid profile, water holding capacity, texture profile, microbiological and sensory analysis). The experimental design was of randomized blocks in a 3 x 5 factorial scheme, with three replicates, considering three treatments (T1, T2 and T3) and five storage times at 1 °C (0, 7, 14, 21 and 28 days). The experimental unit in the study will be one fillet of salmon, consisting of three replicates within each storage time. Means of effects will be calculated by the analysis of variance (ANOVA) using Statistica software. Differences among the effects will be determined by calculation of Tukey Test, when appropriate. The significance level used for all statistic analyses will be 5% (p<0.05). (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CILLI, LILIAN P.; FERREIRA CONTINI, LUANA ROLAND; SINNECKER, PATRICIA; LOPES, PATRICIA SANTOS; ANDREO, MARCIO ADRIANO; PINHEIRO NEIVA, CRISTIANE RODRIGUES; NASCIMENTO, MARISTELA SILVA; YOSHIDA, CRISTIANA M. P.; VENTURINI, ANNA CECILIA. Effects of grape pomace flour on quality parameters of salmon burger. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 2, NOV 2019. (16/10888-7)

MERLO, THAIS CARDOSO; CONTRERAS-CASTILLO, CARMEN J.; SALDANA, ERICK; BARANCELLI, GIOVANA VERGINIA; BACCARIN DARGELIO, MARIANA DAMIAMES; PEDROSO YOSHIDA, CRISTIANA MARIA; RIBEIRO JUNIOR, EDUARDO E.; MASSARIOLI, ADNA; VENTURINI, ANNA CECILIA. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food Research International, v. 125, NOV 2019. (16/10888-7)