Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar)
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/11472 |
Resumo: | This study aimed at determining the effect of chitosan coating on shelf life extension of salmon (Salmo salar) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of wettability there were no significant differences (p > 0.05) between the solutions presenting higher values (solutions 1−4); therefore, solution 1 with a spreading coefficient (Ws) of −4.73 mN m−1, was chosen to be subsequently analyzed and applied on fish fillets. For shelf life analyses the fillets were coated and stored at 0 °C for 18 days. The control and coated fish samples were analyzed periodically for total aerobic plate count (TPC), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and ATP breakdown products (K value). The results showed that fish samples coated with chitosan presented a significant reduction (p < 0.05) for pH and K value after 6 days and for TVB, TMA, and TBA values after 9 days of storage, when compared to control samples. In terms of microbial growth, a slower increase in TPC was observed for the coated fish, indicating that chitosan-based coatings were effective in extending for an additional 3 days the shelf life of the salmon. These results demonstrate that chitosan-based coatings may be an alternative for extending the shelf life of salmon fillets during storage at 0 °C. |
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Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar)Edible coatingsShelf lifeChitosanSalmo salarScience & TechnologyThis study aimed at determining the effect of chitosan coating on shelf life extension of salmon (Salmo salar) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of wettability there were no significant differences (p > 0.05) between the solutions presenting higher values (solutions 1−4); therefore, solution 1 with a spreading coefficient (Ws) of −4.73 mN m−1, was chosen to be subsequently analyzed and applied on fish fillets. For shelf life analyses the fillets were coated and stored at 0 °C for 18 days. The control and coated fish samples were analyzed periodically for total aerobic plate count (TPC), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and ATP breakdown products (K value). The results showed that fish samples coated with chitosan presented a significant reduction (p < 0.05) for pH and K value after 6 days and for TVB, TMA, and TBA values after 9 days of storage, when compared to control samples. In terms of microbial growth, a slower increase in TPC was observed for the coated fish, indicating that chitosan-based coatings were effective in extending for an additional 3 days the shelf life of the salmon. These results demonstrate that chitosan-based coatings may be an alternative for extending the shelf life of salmon fillets during storage at 0 °C.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil); Fundação para a Ciência e a Tecnologia (FCT, Portugal); ALBAN-European Union Programme of High Level Scholarships for Latin America.American Chemical SocietyUniversidade do MinhoSouza, B. W. S.Cerqueira, M. A.Ruiz, Héctor A.Martins, JoanaCasariego, A.Teixeira, J. A.Vicente, A. A.20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/11472eng"Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 58:21 (2010) 11456-11462.0021-856110.1021/jf102366k20936790info: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:RCAAP2023-07-21T12:54:01ZPortal AgregadorONG |
dc.title.none.fl_str_mv |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) |
title |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) |
spellingShingle |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) Souza, B. W. S. Edible coatings Shelf life Chitosan Salmo salar Science & Technology |
title_short |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) |
title_full |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) |
title_fullStr |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) |
title_full_unstemmed |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) |
title_sort |
Effect of chitosan-based coatings on the shelf life of Salmon (Salmo salar) |
author |
Souza, B. W. S. |
author_facet |
Souza, B. W. S. Cerqueira, M. A. Ruiz, Héctor A. Martins, Joana Casariego, A. Teixeira, J. A. Vicente, A. A. |
author_role |
author |
author2 |
Cerqueira, M. A. Ruiz, Héctor A. Martins, Joana Casariego, A. Teixeira, J. A. Vicente, A. A. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Souza, B. W. S. Cerqueira, M. A. Ruiz, Héctor A. Martins, Joana Casariego, A. Teixeira, J. A. Vicente, A. A. |
dc.subject.por.fl_str_mv |
Edible coatings Shelf life Chitosan Salmo salar Science & Technology |
topic |
Edible coatings Shelf life Chitosan Salmo salar Science & Technology |
description |
This study aimed at determining the effect of chitosan coating on shelf life extension of salmon (Salmo salar) fillets. The success of edible coatings depends highly on their effective wetting capacity of the surfaces on which they are applied. In this context in a first stage the surface properties of salmon fillets and the wetting capacity of the coatings on fish were evaluated. In terms of wettability there were no significant differences (p > 0.05) between the solutions presenting higher values (solutions 1−4); therefore, solution 1 with a spreading coefficient (Ws) of −4.73 mN m−1, was chosen to be subsequently analyzed and applied on fish fillets. For shelf life analyses the fillets were coated and stored at 0 °C for 18 days. The control and coated fish samples were analyzed periodically for total aerobic plate count (TPC), pH, total volatile base nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), and ATP breakdown products (K value). The results showed that fish samples coated with chitosan presented a significant reduction (p < 0.05) for pH and K value after 6 days and for TVB, TMA, and TBA values after 9 days of storage, when compared to control samples. In terms of microbial growth, a slower increase in TPC was observed for the coated fish, indicating that chitosan-based coatings were effective in extending for an additional 3 days the shelf life of the salmon. These results demonstrate that chitosan-based coatings may be an alternative for extending the shelf life of salmon fillets during storage at 0 °C. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2010-01-01T00:00:00Z |
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/1822/11472 |
url |
http://hdl.handle.net/1822/11472 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Journal of Agricultural and Food Chemistry". ISSN 0021-8561. 58:21 (2010) 11456-11462. 0021-8561 10.1021/jf102366k 20936790 |
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 |
American Chemical Society |
publisher.none.fl_str_mv |
American Chemical Society |
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 |
institution |
RCAAP |
reponame_str |
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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1777303871254691840 |