Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets.
Food Res Int
; 125: 108633, 2019 11.
Article
en En
| MEDLINE
| ID: mdl-31554124
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 28â¯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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Salmón
/
Embalaje de Alimentos
/
Alimentos Marinos
/
Piper nigrum
/
Quitosano
/
Almacenamiento de Alimentos
Límite:
Animals
/
Humans
Idioma:
En
Revista:
Food Res Int
Año:
2019
Tipo del documento:
Article
País de afiliación:
Brasil
Pais de publicación:
Canadá