Agar films containing fish protein hydrolysate for extending fish fillets shelf-life

Agar films containing fish protein hydrolysate for extending fish fillets shelf-life

Trabajo presentado al XI Congreso Iberoamericano de Ingeniería de Alimentos: “Alimentos procesados para la salud y el bienestar del siglo XXI: un pilar fundamental para el desarrollo de Enginomics”, celebrado en Valparaíso (Chile) del 22 al 25 de octubre de 2017.

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Bibliographic Details
Main Authors: Da Rocha, Meritaine, López Caballero, M. E., Prentice, Carlos
Format: comunicación de congreso biblioteca
Published: 2017
Subjects:Conservation, Bioactive hydrolysate, Fish fillets,
Online Access:http://hdl.handle.net/10261/172234
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spelling dig-ictan-es-10261-1722342018-12-27T01:55:49Z Agar films containing fish protein hydrolysate for extending fish fillets shelf-life Development of a bioactive film for extending the shelf life of fish fillets Da Rocha, Meritaine López Caballero, M. E. Prentice, Carlos Conservation Bioactive hydrolysate Fish fillets Trabajo presentado al XI Congreso Iberoamericano de Ingeniería de Alimentos: “Alimentos procesados para la salud y el bienestar del siglo XXI: un pilar fundamental para el desarrollo de Enginomics”, celebrado en Valparaíso (Chile) del 22 al 25 de octubre de 2017. The incorporation of protein hydrolysates in food is an increased commercial interest, because the resources to produce peptides are available and due to the bioactive properties that could be presented, such as the antimicrobial activity. Thus, agar films containing Argentine croaker (Umbrina canosai) protein hydrolysate were applied on flounder (Paralichthys orbignyanus) fillets in order to evaluate the effect of these films during 7 days of storage at 5 °C. Protein of Argentine croaker muscle was alkali-solubilised at pH 11.2 and recovered at pH 5.0 to obtain a protein isolate. This substrate was hydrolysed using Alcalase to 20% degree hydrolysis. The physicochemical characteristics of recovered proteins were evaluated. Thus, films with and without (control) incorporation of protein hydrolysate were prepared. Mechanical and barrier properties of the films were characterized. The microbiological and physicochemical properties of flounder fillets coated with films were monitored on zero, 3, 5 and 7 days of storage at 5°C. Results showed that the protein content of isolate was 92.13% and polar amino acids comprise approximately 59.80%. The presence of hydrolysate increased significantly (p < 0.05) the water solubility, elongation at break, when compared to control films. However, the control films showed a higher tensile strength (27.46 MPa) than the hydrolysate film (19.89MPa) (p < 0.05). The short chain peptides could act as plasticizers in films, reducing the interaction between the polymers, increasing the free volume between them and the elongation at break, and reducing the tensile strength, as verified in this study. These films decreased pH values and delay the growth of total aerobic mesophiles and Enterobacteriaceae, bacteria when compared with control films on 7 days of storage. These results suggested that fish protein hydrolysates are good source of natural antimicrobial peptides and can be utilized for improvement the shelf life of flounder fillets. Peer Reviewed 2018-11-16T10:02:57Z 2018-11-16T10:02:57Z 2017 2018-11-16T10:02:57Z comunicación de congreso http://purl.org/coar/resource_type/c_5794 CIBIA 2017 http://hdl.handle.net/10261/172234 Sí open
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
topic Conservation
Bioactive hydrolysate
Fish fillets
Conservation
Bioactive hydrolysate
Fish fillets
spellingShingle Conservation
Bioactive hydrolysate
Fish fillets
Conservation
Bioactive hydrolysate
Fish fillets
Da Rocha, Meritaine
López Caballero, M. E.
Prentice, Carlos
Agar films containing fish protein hydrolysate for extending fish fillets shelf-life
description Trabajo presentado al XI Congreso Iberoamericano de Ingeniería de Alimentos: “Alimentos procesados para la salud y el bienestar del siglo XXI: un pilar fundamental para el desarrollo de Enginomics”, celebrado en Valparaíso (Chile) del 22 al 25 de octubre de 2017.
format comunicación de congreso
topic_facet Conservation
Bioactive hydrolysate
Fish fillets
author Da Rocha, Meritaine
López Caballero, M. E.
Prentice, Carlos
author_facet Da Rocha, Meritaine
López Caballero, M. E.
Prentice, Carlos
author_sort Da Rocha, Meritaine
title Agar films containing fish protein hydrolysate for extending fish fillets shelf-life
title_short Agar films containing fish protein hydrolysate for extending fish fillets shelf-life
title_full Agar films containing fish protein hydrolysate for extending fish fillets shelf-life
title_fullStr Agar films containing fish protein hydrolysate for extending fish fillets shelf-life
title_full_unstemmed Agar films containing fish protein hydrolysate for extending fish fillets shelf-life
title_sort agar films containing fish protein hydrolysate for extending fish fillets shelf-life
publishDate 2017
url http://hdl.handle.net/10261/172234
work_keys_str_mv AT darochameritaine agarfilmscontainingfishproteinhydrolysateforextendingfishfilletsshelflife
AT lopezcaballerome agarfilmscontainingfishproteinhydrolysateforextendingfishfilletsshelflife
AT prenticecarlos agarfilmscontainingfishproteinhydrolysateforextendingfishfilletsshelflife
AT darochameritaine developmentofabioactivefilmforextendingtheshelflifeoffishfillets
AT lopezcaballerome developmentofabioactivefilmforextendingtheshelflifeoffishfillets
AT prenticecarlos developmentofabioactivefilmforextendingtheshelflifeoffishfillets
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