Effect of film added with silver nanoparticles on the shelf life of gutted lambari (Astyanax altiparanae) and gutted sardine (Sardinella brasiliensis) under cold storage

• Grant number: 17/17962-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): November 01, 2017
• Effective date (End): October 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Judite das Graças Lapa Guimarães
• Grantee: Larissa da Cunha Rodrigues
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Fish consumption has been growing steadily in recent decades, and recent data indicate a further record of 19.7kg per capita/year in 2013. In Brazil consumption has also increased, but is still lower than the world average. In order to encourage the consumption of fish, a food that is so beneficial to health, but presents a short shelf life, new preservation techniques should be evaluated and implemented. Fish products that are healthy, easy to prepare due to pre-processing and present an extended shelf life may contribute to a higher consumption of fish in Brazil. The use of nanotechnology to produce innovative food packaging ensures not only physical protection but can also add features such as antimicrobial and antifungal activity. The incorporation of silver nanoparticles (NPsAg) in films and packaging has provided a good antimicrobial effect, since studies have shown that the development of about 150 species of microorganisms can be inhibited. Sardine (Sardinella brasiliensis) and lambari (Astyanax altiparanae) are fish respectively from salt water and fresh water that could reach a wider consumer market, as long as they were minimally processed to attract the consumer, and have a longer life to meet requirements of industry and commerce. This work aims to evaluate the effect of the use of films produced with NPsAg incorporation (NanoxClean technology) on the shelf life of eviscerated and refrigerated lambari and sardines. To achieve this purpose, lots of lambaris and sardines will be purchased for pre-testing of storage and microbiological and physicochemical analyzes. Subsequently, new lots of lambaris and sardines will be acquired, which will be subdivided for the treatments using control packages and packages containing NPsAg. Packeges with the fish will be stored under refrigeration at 4 ° C. Physical, chemical, microbiological and sensorial analyzes will be performed periodically. The data will be evaluated statistically to detect significant difference between treatments. Results are expected to indicate a positive effect of the use of antimicrobial packaging, ie that the packages added with NPsAg increase the shelf life of the products. (AU)