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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 125, NOV 2019.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 16/10888-7 - Combinação de atmosfera modificada com filmes ativos sobre a qualidade e vida útil de filés de Salmão do Atlântico
• Beneficiário: Anna Cecilia Venturini
• Modalidade de apoio: Auxílio à Pesquisa - Regular