Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

Günlü, Ali; Koyun, Ebru

doi:10.1007/s11947-012-0833-6

Cited by 73 publications

(36 citation statements)

References 38 publications

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“…The pH values of all the sample groups fluctuated during storage. Similar results were reported by Doğan & İzci (2017), in a study where hot smoked Oncorhynchus mykiss fillets were coated with chitosan and stored at 4 ± 1 °C, and by Günlü & Koyun (2013) using vacuum packed and chitosan film coated Dicentrarchus labrax fillets.…”

Section: Assesment Of Physicochemical Analysissupporting

confidence: 85%

“…Similar results were showed for S. aurata stored in ice by different researchers (Cakli et al, 2007;Erkan, 2007). Günlü & Koyun (2013) stated that the increase of TMA-N value in the chitosan film coated and vacuumed D. labrax samples were smaller scale when compared to the uncoated samples. Other researchers also reported that chitosan coating process of fish restricts the increase in TMA (Jeon et al, 2002;Nicholas, 2003;Alak et al, 2011;Mohan et al, 2012).…”

Section: Assesment Of Physicochemical Analysissupporting

confidence: 84%

“…Huss (1988) reported that acceptable TVB-N limit values are 30-35 mg /100 g. At the beginning, TVB-N value was found as 14.28 mg/100 g. Similar results were reported by different researchers studying who studied on ice stored S. aurata (Tejada & Huidobro, 2002;Grigorakis et al, 2003;Kılınc et al, 2007). Günlü & Koyun (2013) stated that TVB-N increased with during the storage (4 °C) in control, vacuuming, chitosan covering and vacuuming D. labrax fillet samples. In our study, the TVB-N value increased in all sample groups in relation to time with storage period (Figure 4).…”

Section: Assesment Of Physicochemical Analysismentioning

confidence: 98%

“…Chitosan films were created based on the method of Günlü & Koyun (2013). For the production of chitosan films, chitosan (2%, w/v) was added into glacial acetic acid (1%, v/v) and the mixture was mixed for 1 hour with magnetic stirrer in Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions 40 °C (Wisestir MSH 20A,Korea).…”

Section: Prepapration Of Chitosan Filmsmentioning

confidence: 99%

“…They are preferred for their properties such as being not toxic, low priced, biodegradability, biocompatibility, their aesthetic appearance and barrier properties (Vásconez et al, 2009). At the same time, they are used to extend the shelf life of foods owing to these properties (Vásconez et al, 2009;Günlü & Koyun 2013).…”

Section: Introductionmentioning

confidence: 99%

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Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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In the investigate, we objectived to assess the effect of coating with chitosan film on the shelf life. To this end, skinless sea bream fillets were separated as control group (C), vacuum packed (VP) and coated with chitosan film and vacuum packed (CF+VP). Samples of each group were periodically analyzed for microbiological [Total mesophilic aerobic count (TMAc) and Total psychrophilic aerobic count (TPAc)] and physicochemical [pH, Total volatile basic nitrogen (TVB-N), Thiobarbituric acid (TBA) and Trimethylamine nitrogen (TMA-N)] in storage time. It was determined that CF+VP had the highest shelf life among the sample groups. The findings of the study showed that covering sea bream fillets with chitosan film and vacuum packaging significantly prolongs the consumption of the sea bream fillets.Keywords: sea bream; chitosan; film coating; shelf life. Practical Application:The effect on quality properties of coating with chitosan film of fish fillets.

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Section: Assesment Of Physicochemical Analysissupporting

confidence: 85%

Section: Assesment Of Physicochemical Analysissupporting

confidence: 84%

Section: Assesment Of Physicochemical Analysismentioning

confidence: 98%

Section: Prepapration Of Chitosan Filmsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

2017

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Potential of Chitosans in the Development of Edible Food Packaging

Coma

Bartkowiak

2019

Chitin and Chitosan

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Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

Maghami

Motalebi

Anvar

2019

Food Science & Nutrition

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Fish and fishery products are important parts of the human diet, but the microbial, chemical, and physical deteriorations limit their shelf life. Using the modified atmospheric packaging system and edible coatings is one of the main procedures to improve the shelf life of fish. In this research, the effect of chitosan nanoparticles (CNPs) loaded with fennel essential oils along with modified atmosphere packaging (MAP) system on chemical, microbial, and sensorial properties of Huso huso fish fillets during storage at fridge were evaluated. The results showed that coating fish fillets with CNPs and fennel EO significantly reduced the peroxide value, total volatile nitrogen, and thiobarbituric acid value compared with the control samples. Microbial analyses showed a lower number of mesophilic, psychotropic, pseudomonas, and lactic acid bacteria in coated fillets compared with control and MAP packaging. Fish fillets coated with CNPs and EO showed high acceptability in all sensorial attribute through the storage. It can be concluded that using CNPs and fennel EO along with MAP packaging can enhance the shelf life for H. huso fillets up to 18 days in the fridge.

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Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

Cited by 73 publications

References 38 publications

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Coating with chitosan film of sea bream (Sparus aurata) fillets: determining shelf life in refrigerator conditions

Potential of Chitosans in the Development of Edible Food Packaging

Influence of chitosan nanoparticles and fennel essential oils (Foeniculum vulgare) on the shelf life of Huso huso fish fillets during the storage

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