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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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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Author(s):
Merlo, Thais Cardoso [1] ; Contreras-Castillo, Carmen J. [1] ; Saldana, Erick [1] ; Barancelli, Giovana Verginia [1] ; Baccarin Dargelio, Mariana Damiames [1] ; Pedroso Yoshida, Cristiana Maria [2] ; Ribeiro Junior, Eduardo E. [1] ; Massarioli, Adna [1] ; Venturini, Anna Cecilia [2]
Total Authors: 9
Affiliation:
[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Av Padua Dias 11, Piracicaba, SP - Brazil
[2] Univ Fed Sao Paulo, Dept Ciencias Farmaceut, Rua Sao Nicolau 210, BR-09913030 Diadema, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 125, NOV 2019.
Web of Science Citations: 1
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 degrees 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. (AU)

FAPESP's process: 16/10888-7 - A combination of modified atmosphere and active packaging to extend the shelf-life on fillets of Atlantic Salmon
Grantee:Anna Cecilia Venturini
Support Opportunities: Regular Research Grants