Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study
Main Author: | |
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Publication Date: | 2013 |
Other Authors: | , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/1822/25560 |
Summary: | The aim of this research was to compare the effect of chitosan solutions on frozen salmon preservation with that of water glazing. For this purpose, three chitosan solutions (0.25%, 0.50% and 0.75% w/v) and water were applied in different amounts (6%, 8% and 11% of coated fillet weight) directly on the surface of frozen salmon. In order to accelerate the deterioration processes, salmon was stored during 14 weeks at −5 °C. Microbial and chemical indices were used to assess deterioration during storage and the coating stability was evaluated through weight loss measurements. The results obtained showed that chitosan coatings can be a good barrier to protect frozen fish from deterioration. Microbial growth, assessed by total viable counts (TVC), and total volatile basic nitrogen (TVB-N) were maintained below the maximum limits recommended which are 5 × 105 CFU/g and 35 mg nitrogen/100 g fish, respectively. The use of 0.50% and 0.75% chitosan solutions generally demonstrated to be more efficient in preventing salmon weight loss. |
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Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale studyGlazingEdible coatingShelf-lifeFrozen salmonChitosanPilot-scaleScience & TechnologyThe aim of this research was to compare the effect of chitosan solutions on frozen salmon preservation with that of water glazing. For this purpose, three chitosan solutions (0.25%, 0.50% and 0.75% w/v) and water were applied in different amounts (6%, 8% and 11% of coated fillet weight) directly on the surface of frozen salmon. In order to accelerate the deterioration processes, salmon was stored during 14 weeks at −5 °C. Microbial and chemical indices were used to assess deterioration during storage and the coating stability was evaluated through weight loss measurements. The results obtained showed that chitosan coatings can be a good barrier to protect frozen fish from deterioration. Microbial growth, assessed by total viable counts (TVC), and total volatile basic nitrogen (TVB-N) were maintained below the maximum limits recommended which are 5 × 105 CFU/g and 35 mg nitrogen/100 g fish, respectively. The use of 0.50% and 0.75% chitosan solutions generally demonstrated to be more efficient in preventing salmon weight loss.ElsevierElsevier BVUniversidade do MinhoSoares, Nuno M.Mendes, Tânia S.Vicente, A. A.20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/25560eng0260-87740260-877410.1016/j.jfoodeng.2013.05.018info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:47:12Zoai:repositorium.sdum.uminho.pt:1822/25560Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:45:18.262038Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study |
title |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study |
spellingShingle |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study Soares, Nuno M. Glazing Edible coating Shelf-life Frozen salmon Chitosan Pilot-scale Science & Technology |
title_short |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study |
title_full |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study |
title_fullStr |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study |
title_full_unstemmed |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study |
title_sort |
Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale study |
author |
Soares, Nuno M. |
author_facet |
Soares, Nuno M. Mendes, Tânia S. Vicente, A. A. |
author_role |
author |
author2 |
Mendes, Tânia S. Vicente, A. A. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Soares, Nuno M. Mendes, Tânia S. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Glazing Edible coating Shelf-life Frozen salmon Chitosan Pilot-scale Science & Technology |
topic |
Glazing Edible coating Shelf-life Frozen salmon Chitosan Pilot-scale Science & Technology |
description |
The aim of this research was to compare the effect of chitosan solutions on frozen salmon preservation with that of water glazing. For this purpose, three chitosan solutions (0.25%, 0.50% and 0.75% w/v) and water were applied in different amounts (6%, 8% and 11% of coated fillet weight) directly on the surface of frozen salmon. In order to accelerate the deterioration processes, salmon was stored during 14 weeks at −5 °C. Microbial and chemical indices were used to assess deterioration during storage and the coating stability was evaluated through weight loss measurements. The results obtained showed that chitosan coatings can be a good barrier to protect frozen fish from deterioration. Microbial growth, assessed by total viable counts (TVC), and total volatile basic nitrogen (TVB-N) were maintained below the maximum limits recommended which are 5 × 105 CFU/g and 35 mg nitrogen/100 g fish, respectively. The use of 0.50% and 0.75% chitosan solutions generally demonstrated to be more efficient in preventing salmon weight loss. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013 2013-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/25560 |
url |
http://hdl.handle.net/1822/25560 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0260-8774 0260-8774 10.1016/j.jfoodeng.2013.05.018 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Elsevier BV |
publisher.none.fl_str_mv |
Elsevier Elsevier BV |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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