Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Rodríguez-Turienzo, Laura; Cobos, Ángel; Dı́az, Olga

doi:10.1016/j.ifset.2011.12.003

Cited by 69 publications

(26 citation statements)

References 26 publications

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“…Table shows the variations in the value of color parameters for the surface of tilapia fillets. All treatments show a little higher L * ( p > 0.05) and significantly lower a * and b * values than the control samples ( p < 0.05), which was similar to that of chitosan–Jicama starch coatings on tilapia fillets during ice storage, and whey protein‐based coatings on frozen Atlantic salmon (Li et al, ; Rodriguez‐Turienzo, Cobos, & Diaz, ). L * values for all samples showed small changes as slowly decreased during storage ( p > 0.5), which was similar with the results from ray fish stored in ice (Ocaño‐Higuera et al, ).…”

Section: Resultssupporting

confidence: 62%

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Chen

Zhou

et al. 2019

J Food Process Preserv

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Pullulan was hydrolyzed by pullulanase producted by Bacillus megaterium. The ABTS+, OH, and DPPH scavenging activities of hydrolysates were 37.73, 21.67, and 17.03%, respectively, when its concentration reached 30 mg/ml, significantly higher than pullulan (p < 0.05). Edible coatings based on pullulan hydrolysates were used to preserve Nile tilapia (Oreochromis niloticus) fillets under ice storage. The results showed that 2 and 3% hydrolysates were most effective in decreasing physicochemical changes including 2‐thiobarbituric acid (TBA), total volatile basic nitrogen, electrical conductivity, pH, water loss, and discoloration, inhibiting bacterial growth; and increasing the sensory quality of fish fillets compared with control samples (p < 0.05), and no significant differences were observed between them (p > 0.05). Practical applications Edible coating based on polysaccharide is an ideal method of fish fillets preservation. Results indicated that pullulan hydrolysates has good ability on extending shelf life of fish fillets. This study could provide a efficient method on the quality control of Nile tilapia fillets.

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Section: Resultssupporting

confidence: 62%

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Chen

Zhou

et al. 2019

J Food Process Preserv

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“…Colour parameters for the surface of tilapia fillets are shown in Table . Treated samples show higher L* ( P > 0.05) and lower a* and b* values than the control samples ( P < 0.05), similar to the results of whey protein‐based coatings on frozen Atlantic salmon (Rodriguez‐Turienzo et al ., , ). L* values for all samples slowly decreased during storage; however, this decrease was insignificant ( P > 0.5) and similar with the results from snakehead fish fillets coated with alginate‐calcium stored at 4 °C and ray fish stored in ice (Lu et al ., ; Ocaño‐Higuera et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of chitosan–Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage

Zhao

Han

et al. 2018

Int J of Food Sci Tech

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Summary The effect of chitosan (0.5%)/Jicama starch (0%–4%)‐based edible coating on the quality of Nile tilapia (Oreochromis niloticus) fillets was evaluated over ice storage time. All samples were periodically analysed for pH value, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB‐N), electrical conductivity (EC), total viable counts (TVC), total psychrotrophic counts (TPC), drip loss, colour, hardness and sensory characteristics. Results demonstrated that the quality of Nile tilapia fillets was preserved by the film containing chitosan and/or Jicama starch. Compared with chitosan coating alone (0.5% chitosan/0.25% glycerol) (P < 0.05), T3 (0.5% chitosan/1% Jicama starch/0.25% glycerol) had a better effect on the drip loss, TBA, TVC, TPC, hardness and sensory characteristics of the samples, thus indicating that low Jicama starch concentration (1%) enriched the coating ability of chitosan in extending the shelf life of Nile tilapia fillets.

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“…Proteins (Ramos et al, 2012b;Rodriguez-Turienzo et al, 2012), polysaccharides (Bourbon et al, 2011;Martins et al, 2012;Pereira, Souza, Cerqueira, Teixeira, & Vicente, 2010) and lipids (Cerqueira, Souza, Teixeira, & Vicente, 2012;Fadini et al, 2013) are the most used materials in the development of edible films and coatings for application on cheese (Al-Hassan & Norziah, 2012). Polysaccharides and proteins present as main advantage their water-solubility, while for lipids and waxes an organic solvent or hot-melting methods, respectively, should be used during application.…”

Section: Effect Of Edible Film and Coating Materials On Cheese Propermentioning

confidence: 99%

“…Edible films and coatings based on these materials can guarantee food quality, acting as a semipermeable barrier to oxygen, carbon dioxide and water vapour, allowing the reduction of water loss and maturation rate control (Garcia & Barret, 2002). In addition, edible films and coatings can be used as carriers of antimicrobial agents and therefore avoid undesired microbial growth on cheese surface (Cerqueira et al, 2009;Cerqueira et al, 2010;Rodriguez-Turienzo, Cobos, & Diaz, 2012).…”

Section: Introductionmentioning

confidence: 99%

Use of edible films and coatings in cheese preservation: Opportunities and challenges

Costa

Maciel

Teixeira

et al. 2018

Food Research International

168

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In the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry.

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Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

Cited by 69 publications

References 26 publications

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Effect of pullulan hydrolysates on the quality of Nile tilapia ( Oreochromis niloticus ) fillets during ice storage

Effect of chitosan–Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus) fillets during ice storage

Use of edible films and coatings in cheese preservation: Opportunities and challenges

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