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

Merlo, Thais Cardoso; Castillo, Carmen; Saldaña, Erick; Barancelli, Giovana Verginia; Dargelio, Mariana Damiames Baccarin; Yoshida, Cristiana Maria Pedroso; Ribeiro, Eduardo E.; Massarioli, Adna Prado; Venturini, Anna Cecília

doi:10.1016/j.foodres.2019.108633

Cited by 85 publications

(40 citation statements)

References 66 publications

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“…CS composite coating treatments could delay the lipid oxidation of fish, which could be considered as a barrier between salmon fillets and its oxygenated environment. In addition, the coating could also chelate ferrous ions consisted in proteins of fish to prevent lipid oxidation (Merlo et al., 2019). Thus, the CSs‐g‐phenolic acid coating is capable of reducing the oxidation of sea bass efficiently.…”

Section: Resultsmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

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This project aimed to evaluate the effects of gallic acid (GA) and protocatechuic acid (PA) grafted onto chitosan (CS) on the improved quality of sea bass (Lateolabrax japonicus) during refrigerated storage. The incorporation of GA and PA onto CS (CS‐g‐GA and CS‐g‐PA) were achieved by the carbodiimide‐mediated grafting procedure. Samples were treated with different solutions (deionized water [CK], 1% CS [m/v], 1% CS‐g‐GA [m/v], and 1% CS‐g‐PA [m/v]) for 10 min, which were then stored at 4 °C. Microbiological quality, including total viable counts (TVC), psychrophilic bacterial counts (PBC), Pseudomonas bacterial counts, and H2S‐producing bacterial counts were measured. Physicochemical parameters, including pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) value, water holding capacity (WHC), and K value, were measured. The changes in protein characteristics, including sulfhydryl groups (SH), Ca2+‐ATPase activity, sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), and tertiary structure of protein were analyzed periodically, along with texture profile analysis (TPA). The results demonstrated that the CS copolymers treatment exhibited better preservation effects. The CS‐g‐GA and CS‐g‐PA treatments could significantly inhibit the growth of microorganisms and retard the increase of pH, TVB‐N, TBA, WHC, and K‐value during refrigerated storage compared with the CK and CS groups. Additionally, the CS‐g‐GA and CS‐g‐PA treatments could delay the protein oxidation by keeping a higher SH level and Ca2+‐ATPase activity. The CS copolymers treatment could also extend the shelf life for another 6 days compared with that of CK. As a result, CS copolymers can be employed in a promising method for the preservation of sea bass. Practical Application The incorporation of gallic acid and protocatechuic acid onto chitosan (CS‐g‐GA and CS‐g‐PA) showed superior antioxidant and antimicrobial activities when applied on sea bass. The CS‐g‐GA and CS‐g‐PA coatings could maintain the quality and freshness of refrigerated sea bass. Additionally, this research could provide a theoretical basis for the application of graft copolymers on the preservation of aquatic products.

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Section: Resultsmentioning

confidence: 99%

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Liu

Lan

Sun

et al. 2020

Journal of Food Science

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“…The WHC of fish is one the most important quality parameters affecting the weight change during storage and the tenderness and juiciness of the fish muscle [63]. WHC values of all sea bass samples decreased during superchilling storage, originating from the proteolytic activity in the muscle [64,65]. At the beginning, the decreased rate in the gelatin active coating containing eugenol and MAP treated samples was higher than that of the AP treated samples.…”

Section: Water Holding Capacity (Whc) Valuesmentioning

confidence: 99%

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Zhou

Fang

et al. 2020

Molecules

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The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.

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“…Shewanella putrefaciens and Clostridium perfringens were not detected in any sample at any time during refrigerated storage. Initial AMB and APB counts were in the range encountered in other studies involving salmon [26,43,48] and other marine species [49]. The low bacterial counts indicate excellent microbial quality; they are attributed to good hygiene practices from slaughter to the processing stage.…”

Section: Effect Of Co 2 and Hhp Treatment On Microbial Behavior And Smentioning

confidence: 63%

“…Most of the treatments caused small differences in color (< 3), except for the 0/100 treatment in which there was a high increase in red color. The reddish color in salmon is mainly attributed to the presence of carotenoids in the fish muscle (i.e., astaxanthin and cataxanthine) [43]; the oxidative status of hemeproteins has also had significant effects on the reddish color of salmon. Storage under anoxygenic conditions can prevent hemoglobin and myoglobin oxidation, which maintains the reddish color of salmon and even increases redness when stored in CO atmospheres [44].…”

Section: Effect Of Carbon Dioxide (Co 2 ) and High Hydrostatic Pressumentioning

confidence: 99%

Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

Pérez‐Won

Lemus‐Mondaca

Herrera-Lavados

et al. 2020

Foods

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This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.

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

Cited by 85 publications

References 66 publications

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

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