Effects of chitosan-microparticles-coating on the quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets during refrigerated storage.
In this work, a combination of vaccum pachaging and bio-coating by chitosan were used to coat sea bass (Dicentrarchus labrax) fillets in order to delay growth of total mesophilic aerobic bacteria, psychrophilic bacteria during refrigerated storage (22 days). The preservative effect of refrigerated and vacuum-packed seabass (Dicentrarchus labrax) fillets treated at two different percentage doses (0.2% and 0.5% w/w) of co-products of shellfish was evaluated on the basis of microbiological, proximate composition, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbyturic acid (TBArs), and fatty acids (FA). Two ways ANOVA and multiple comparisons were applied, factors being storage time and treatment. During refrigerated storage, the treatment with chitosan from separate co-products exhibited more antimicrobial activity and the lowest value of the TVB-N, TMA and TBArs compared to control lots. The bio-coating by 0.5% dose of chitosan preserved quality and the prolonged shelf-life for 10 days longer. Overall, this treatment may open new promising opportunities for the biopreservation of fish products by enhancing the period of storage of refrigerated and vacuum-packed seabass fillets.
| Main Authors: | , |
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| Format: | Journal Contribution biblioteca |
| Language: | English |
| Published: |
2023
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| Subjects: | Dicentrarchus labrax, fillets, chitosan-coating, cold storage, shelf-life, |
| Online Access: | http://hdl.handle.net/1834/42576 |
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| Summary: | In this work, a combination of vaccum pachaging and bio-coating by chitosan were used to coat sea bass (Dicentrarchus labrax) fillets in order to delay growth of total mesophilic aerobic bacteria, psychrophilic bacteria during refrigerated storage (22 days). The preservative effect of refrigerated and vacuum-packed seabass (Dicentrarchus labrax) fillets treated at two different percentage doses (0.2% and 0.5% w/w) of co-products of shellfish was evaluated on the basis of microbiological, proximate composition, pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbyturic acid (TBArs), and fatty acids (FA). Two ways ANOVA and multiple comparisons were applied, factors being storage time and treatment. During refrigerated storage, the treatment with chitosan from separate co-products exhibited more antimicrobial activity and the lowest value of the TVB-N, TMA and TBArs compared to control lots. The bio-coating by 0.5% dose of chitosan preserved quality and the prolonged shelf-life for 10 days longer. Overall, this treatment may open new promising opportunities for the biopreservation of fish products by enhancing the period of storage of refrigerated and vacuum-packed seabass fillets. |
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